Salmon Burgers With Leftover Salmon

• 1/2 pound cooked salmon
• Good olive oil
• Kosher salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• 3/4 cup small-diced red onion (1 small onion)
• 1 1/2 cups small-diced celery (4 stalks)
• 1/2 cup small-diced red bell pepper (1 small pepper)
• 1/2 cup small-diced yellow bell pepper (1 small pepper)
• 1/4 cup minced fresh flat-leaf parsley
• 1 tablespoon capers, drained
• 1/4 to 1/2 teaspoon hot sauce
• 1/2 teaspoon Worcestershire sauce (opt)
• 2 teaspoons baharat
• 1/4 cup chia seeds
• 1/4 cup good mayonnaise
• 2 teaspoons Dijon mustard
• 2 extra-large eggs, lightly beaten

1. Place 2 tablespoons butter, 2 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, baharat, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
2. Flake the chilled salmon into a large bowl. Add the chia seeds, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 (2 1/2 to 3-ounce) cakes.
3. Heat 2-3 Tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned.
4. Read more at: http://www.foodnetwork.com/recipes/ina-garten/salmon-cakes-recipe/index.html?oc=linkback

salmon, olive oil, kosher salt, unsalted butter, red onion, celery, red bell pepper, yellow bell pepper, parsley, capers, hot sauce, worcestershire sauce, baharat, chia seeds, mayonnaise, mustard, eggs

Taken from www.epicurious.com/recipes/member/views/salmon-burgers-with-leftover-salmon-52451081 (may not work)