When you want the ease of a burger, but are in the mood for fish, this is a perfect solution.

Serves 4.

1½ pounds salmon fillet, finely chopped
½ bunch scallions, chopped
1 large egg, lightly beaten
2 tablespoons mayonnaise
2 tablespoons Dijon mustard
½ cup salsa, plus additional for garnish
3 to 4 tablespoons chopped fresh cilantro leaves
¼ cup stone-ground yellow cornmeal
1 teaspoon kosher salt
2 to 3 tablespoons all-purpose flour
2 tablespoons olive oil
1 lime, quartered

1. Place the salmon, scallions, egg, mayonnaise, mustard, salsa, and cilantro, in a large bowl and toss gently to combine.

2. Place the cornmeal, salt, and flour on a large plate, and stir to mix. Divide the salmon mixture into 4 portions and shape them into patties. Dredge them in the cornmeal mixture. Cover and refrigerate for at least 30 minutes and up to 8 hours. (You can freeze them in a resealable plastic bag for up to 2 weeks.)

3. Place a large skillet over medium-high heat and when it is hot, add the oil. Add the patties and cook until well browned, about 3 minutes on each side.

4. Serve immediately, garnished with the lime quarters and additional salsa.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)