• 1 pound salmon fillet, skin removed, cut into chunks
• 1/4 cup chopped shallots
• 2 teaspoons Dijon mustard
• 1 1/2 teaspoon fresh lemon juice
• 2 egg whites
• 1/2 cup plain breadcrumbs (I use whole wheat Panko crumbs)
• 2 tablespoons chopped parsley
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• dash of tabasco sauce- optional
• 2 teaspoon olive oil

Directions for this kosher recipe:

1. Cut the salmon into large chunks, and put about a quarter of it into the container of a food processor, along with the mustard. Turn the machine on, and let it run – stopping to scrape down the sides if necessary – until the mixture becomes pasty.

2. Add the shallots and the remaining salmon, and pulse the machine until the fish is chopped and combined with the puree. No piece should be larger than a quarter inch or so; be careful not make the mixture too fine.

3. Combine chopped salmon, egg whites,  1/4 cup shallots, breadcrumbs, remaining 1 tsp mustard, salt and pepper and optional tabasco sauce in another bowl; mix well; watch the video above to learn the perfect way to shape salmon burgers so that they don’t fall apart and so that you don’t have to touch the salmon with your bare hands.

4. Shape into eight 3-inch-round patties. Heat oil in a large nonstick skillet over medium heat. Cook salmon cakes until bottom is golden, about 6 minutes; flip and cook until golden, 5 minutes more. Serve with sliced tomato, mustard, your favorite whole wheat bun and salad with vinaigrette.