Springing into salmon burgers

With spring just a couple of weeks away, Karen and I have come up with an alternative to the hamburger. We have no illusions that this recipe is going to catapult us into the "in-and-out" segment of the restaurant business. (On occasion, I have been known to indulge in an In-N-Out Burger.)

We feel certain that you will enjoy this recipe with your family and friends.

With this salmon burger, you might serve either a coleslaw or a nice black bean salad.

Both are wonderful accompaniments for this dish.

When choosing the brie cheese for your burger, you should try the St. Andre brie. It is excellent.

As for a beverage recommendation, I recommend a nice sauvignon blanc, such as Steltzner from Napa Valley. This wine is dry and made in the traditional French style. It is not overly fruity and is clean and fresh to the palate.

As always enjoy, enjoy, enjoy!

Salmon Burgers

Serves 4

11Ú2 pounds cubed fresh or frozen wild salmon (do not use farm salmon unless certified organic)

3 cloves finely chopped roasted garlic (place in oven at 350 degrees for 20 minutes, covered with olive oil)

1Ú4 cup finely chopped red onion (1/8-inch thick)

1Ú4 cup finely chopped red bell pepper (1/8-inch thick)

1Ú2 cup panko bread crumbs (Japanese bread crumbs)

1Ú2 T. extra virgin olive oil

1 T. finely chopped parsley or cilantro

Salt and pepper to taste

Onion rolls

Brie cheese

Lightly pulse salmon in a food processor until it is a loose chop (do not overprocess). Cutting the salmon into cubes helps to give a more even chop in the processor. Mix salmon, roasted garlic and next 6 ingredients in together in a mixing bowl. Form the mixture into patties.

Using a griddle or large skillet, lightly coat each patty with olive oil and brown lightly on each side over medium-high heat. It will take approximately 8 minutes per side. Do not overcook the salmon patties.

When assembling, place the patties on a fresh onion roll with thinly sliced red onions, tomatoes and a spicy dill tartar sauce. Place the sliced brie on top.

When slicing the brie, it is easier if the cheese is cold; set aside on wax paper until required. If you wish to melt the cheese on the burger, broil it in the oven for approximately 3 to 4 minutes. If you do not wish to melt the cheese (as I don't), slice it three to four hours before needed and let sit until it comes to room temperature.

Spicy Dill Tartar Sauce

1 cup heavy mayonnaise

2 teaspoons fresh dill, chopped

1Ú4 cup finely chopped red onion

3 cloves garlic finely chopped

1 T. Dijon mustard

2 jalapeño peppers finely chopped (wash hands thoroughly after handling and do not touch eyes)

2 dill pickles finely chopped (no seeds)

1 stalk celery finely chopped

1Ú2 teaspoon chili powder

Kosher or sea salt, fresh ground black pepper to taste

Place all ingredients in a mixing bowl and mix well by folding together.

Do not mix too hard as this will make the tartar sauce watery.

n Charlie Abowd is the owner and chef at Adele's. He and his wife, Karen, have lived in Carson City for more than 20 years. Charlie is a fourth-generation restaurateur.