Ingredients:
2 Tbsp. Rosemary Olive Oil
2 1/2 lbs. king salmon fillet, skinned and deboned
1 c. dry bread crumbs
1/2 c. minced red onion
1 Tbsp. Dijon mustard
2 tsp. prepared horseradish
2 eggs, lightly beaten
2 tsp. minced fresh rosemary
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
2 Tbsp. Rosemary Olive Oil
2 1/2 lbs. king salmon fillet, skinned and deboned
1 c. dry bread crumbs
1/2 c. minced red onion
1 Tbsp. Dijon mustard
2 tsp. prepared horseradish
2 eggs, lightly beaten
2 tsp. minced fresh rosemary
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
Prepare the salmon by cutting into strips, cutting the strips crosswise, and chopping the fish until well minced. Be sure to remove any remaining bones. In a large bowl, mix the minced salmon with bread crumbs, red onion, Dijon mustard, horseradish, and eggs. Season with rosemary, salt, and pepper. Chill at least 30 minutes in the refrigerator. Preheat an outdoor grill for medium-high heat. Form the salmon mixture into 8 burger patties. Lightly coat each patty with Rosemary olive oil. Place salmon patties on the grill, and cook 4 or 5 minutes on each side.
