Who knew canned salmon was so disgusting? Apparently the typical processing method is to just toss the entire fish into a wood chipper. By the time I dug out the copious amounts of silver skin and what appeared to be spinal columns, about 1/3 of the can was gone.
But the burgers themselves, made from a simplification of a Runner’s World recipe I saw a while back, were a hit. Further investigation was required. And it turns out you can buy skinless, boneless salmon both in pouch form and in smaller tuna-sized cans. It was flakier and less mushy than the pureed fish guts. Though for some reason the second batch didn’t cook up as “burger-like” and had a tendency to fall apart. Still tasty, though.
Anyway, here’s what we used:
About 12 ounces of canned salmon — about 2/3 of the 15-ounce can of “fish guts” we used the first time, and 2 6-ounce cans of skinless, boneless salmon the second time
1/4 cup wheat germ
2 tablespoons reduced sodium soy sauce
2 teaspoons Louisiana hot sauce
1 teaspoon mined garlic in olive oil
In both cases, I just whisked the mixture with a fork, sprayed a pan with cooking spray, and fried the burgers.