Salmon Burgers

• 4 ounces whole onion or 3 ounces chopped, ready-cut (1 cup)
• 1 teaspoon olive oil
• 10 ounces fresh skinned salmon fillet
• 1 cup dry white wine
• 1 orange
• About 2 sprigs dill to yield 1 1/2 tablespoons chopped
• 2 tablespoons orange juice
• 1/4 cup fresh bread crumbs
• 1 1/2 cups frozen corn kernels
• 2 egg whites
• 18 teaspoon salt
• Freshly ground black pepper
• Pan spray
• 2 Poppy seed rolls or other rolls shaped like hamburger rolls

1. Chop whole onion.
2. Heat small nonstick pan until it is hot.
3. Reduce heat to medium high, add oil and onion and saute until onion is soft and beginning to brown.
4. Cut the salmon into about four strips, and poach in white wine until the salmon is cooked to medium doneness, just a few minutes.
5. Discard liquid, and place salmon in medium bowl.
6. Mash with fork.
7. Grate rind of orange.
8. Wash and chop dill, and add rind and dill to salmon with orange juice, bread crumbs, corn and sauteed onion.
9. Stir well.
10. Thoroughly mix in egg whites, salt and pepper, and shape salmon mixture into four patties.
11. Spray medium nonstick pan with pan spray, and when pan is medium hot, add patties and brown well, about 2 minutes a side.
12. Cut rolls in half, and place a patty on each half.

onion, olive oil, fillet, white wine, orange, dill, orange juice, bread crumbs, corn kernels, egg whites, salt, freshly ground black pepper, pan spray, rolls

Taken from cooking.nytimes.com/recipes/5020 (may not work)