GINNA PARSONS: Chicago eatery offers delicious salmon burgers

My husband and children and I spent the better part of last week in Chicago visiting my sister-in-law, Pat, and touring Northwestern University in nearby Evanston.
And, of course, we did some shopping.
In fact, the first place we went the night we arrived was an Italian grocery store, and the last place we went before we left was Trader Joe’s, an eclectic grocery store.
In between, there were trips to Nordstrom, Macy’s, Sax Fifth Avenue, Anthropologie, Urban Outfitters, Crate and Barrel, William-Sonoma, Eddie Bauer, Niketown and Hershey’s Chicago.
And what would a trip to Chicago be without a visit to some good restaurants?
One of the best lunch meals we had was at a place called McCormick and Schmick’s just off Michigan Avenue, which specializes in seafood.
Daughter Mary had the crab bisque, husband Charlie chose the crab cake sandwich, son Patrick ordered his usual, a cheeseburger, and I tried the salmon burger with a lemony mayonnaise.
We all cleaned our plates.
As soon as we got home to Tupelo, I went in search of a recipe that might be similar to the salmon burger I had. After combining a couple of recipes, I think I’ve hit on the real deal here.

Salmon Burgers
12 cup red bell pepper, diced
12 cup yellow bell pepper, diced
4 green onions, thinly sliced
34 cup panko Japanese bread crumbs
2 cloves garlic, minced
2 pounds salmon fillets, skinned and finely chopped
1 large egg, lightly beaten
1 tablespoon soy sauce
2 teaspoons fresh lemon juice
12 teaspoon salt

Lemon Aioli
34 cup mayonnaise
2 garlic cloves, minced
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
14 teaspoon salt
14 teaspoon pepper
In a medium bowl, combine peppers, panko, garlic, and salmon.
In a small bowl, combine egg, soy sauce, lemon juice, and salt; add to pepper mixture, tossing gently to combine. Form mixture into 8 patties.
Lightly coat a grill pan or skillet with cooking spray. Heat over medium-high heat until hot. Grill or cook patties, 5 minutes per side, or until desired degree of doneness.
For the Lemon Aioli, combine mayonnaise, garlic, lemon rind and juice, and salt and pepper in a small bowl. Cover and chill.
Serve salmon burgers on toasted buns with Lemon Aioli, a lettuce leaf and a slice of tomato.

Ginna Parsons is the Daily Journal’s food/home/garden editor.

Ginna Parsons/NEMS Daily Journal