Ingredients2 tablespoons olive oil, plus more for the grill
2 tablespoons fresh lime juice
kosher salt and black pepper
1 1/4 pounds skinless salmon fillet, cut into 1-inch pieces
4 scallions, thinly sliced
4 rollsInstructionsIn a food processor, pulse the salmon 3 or 4 times, until coarsely chopped but still somewhat chunky.
Add the scallions, ½ teaspoon salt, and ¼ teaspoon pepper and pulse just to combine. Form the mixture into ¾-inch-thick patties.
Heat grill to medium-high. Oil the grate. Grill the patties, turning once, until opaque throughout, 2 to 4 minutes per side.
Serve on the rolls, topped topping of your choice and mayo (if desired).0.1
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