Salmon and Green Beans Pojarski With Cucumber Hot Sauce

• About 1 3/4 pounds salmon (to accommodate trimming and removal of skin); you should have 1 1/2 pounds of cleaned flesh
• 10 ounces fresh green beans
• 1 1/2 cups fresh bread crumbs (from 3 to 4 slices fresh bread)
• 1/2 to 3/4 (depending on size) of 1 whole jalapeno pepper, rib and seeds removed, and cut into 1/8-inch pieces (about 2 teaspoons)
• 3 large eggs
• 3 cloves garlic, peeled, crushed and chopped fine (about 3/4 teaspoon)
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 teaspoons salt
• 13 cup shredded basil
• Cucumber hot sauce (see recipe)
• 4 tablespoons corn or safflower oil

1. Remove and discard any skin and sinew from the salmon and cut the flesh into 1-inch pieces.
2. Cut away any damaged spots on the beans, wash thoroughly in cold water, and cut into 1-inch pieces.
3. To make the fresh bread crumbs, break fresh bread into pieces and grind in the bowl of a food processor.
4. You should have 1 1/2 cups.
5. (Note: fresh bread crumbs are superior to dry bread crumbs.
6. If, however, fresh crumbs are not available, use half the amount of dry crumbs - 3/4 cup for this recipe.)
7. Transfer to a bowl and set aside.
8. Place the green beans and hot pepper in the bowl of a food processor and process until finely chopped; the mixture should be rather granulated, not smooth and liquid.
9. You should have about 2 cups.
10. Transfer to a bowl and set aside.
11. In the unwashed bowl of the processor, place the salmon and process for a few seconds, starting and stopping the machine, until coarsely chopped.
12. Add to the bean puree with the eggs, bread crumbs, garlic, pepper, salt and shredded basil.
13. Mix well.
14. Using a spoon, make patties weighing about 3 to 3 1/2 ounces each.
15. Wet your hands if you feel they will stick to the salmon mixture and arrange the patties on a tray lined with plastic wrap.
16. You should have 12 patties, 2 per person, and each patty should be no more than 1 inch thick and about 3 inches across.
17. Set aside while you make the sauce.
18. To cook the salmon, use 2 large skillets, preferably nonstick.
19. Heat 2 tablespoons of the oil in each skillet.
20. When hot, add the patties and cook over medium to high heat for 2 1/2 minutes on each side.
21. Set aside for a few minutes before serving with cucumber hot sauce.

salmon, green beans, bread crumbs, jalapeno pepper, eggs, garlic, freshly ground black pepper, salt, basil, cucumber, corn

Taken from cooking.nytimes.com/recipes/3218 (may not work)