Wife, son and I all agree; salmon rocks the house. I’ll eat it just about anytime, for any meal. When I buy a particularly fresh filet at a good price, I always buy extra so I can process and freeze half of it into salmon burgers. They thaw quickly and are great with a salad.
The last time I went to the grocery store I found these nifty fruit wrappers. They’re basically just high-falootin’ fruit leather. Since I’ve never worked with these before I thought I’d give them a shot. I placed some of my salmon burger salad into a wrapper, then lightly rehydrated the wrapper while it was filled. It worked alright, but as you cansee it turned out a little messy (I was having fun practicing my plating as well). This tasted better than it looks, trust me.
The balsamic vinegar I used is a smoked balsamic that I picked up at a specialty shop in Virginia. It’s marvelous, very light and sweet. I whisked a small amount of white wine vinegar and olive oil in for the final drizzle, and sprinkled some Old Bay seasoning on the burger.