Rosemary salmon burgers with portobello mushroom caps...and sweet potato fries ! yum

Ingredients

• 2 1/2 pounds king salmon fillet, skinned and de-boned
• 1 cup dry bread crumbs
• 1/2 cup minced red onion
• 1 tablespoon Dijon mustard
• 2 teaspoons prepared horseradish
• 2 eggs, lightly beaten
• 1 tablespoon minced fresh rosemary
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil

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Preparation

• Prepare the salmon by cutting into strips, cutting the strips crosswise, and chopping the fish until well minced.
• Be sure to remove any remaining bones. In a large bowl, mix the minced salmon with bread crumbs, red onion, Dijon mustard, horseradish, and eggs.
• Season with rosemary, salt, and pepper. Chill at least 30 minutes in the refrigerator. Form the salmon mixture into 8 burger patties. Lightly coat each patty with olive oil.
• Lightly coat each patty with olive oil. Place salmon patties on the grill, and cook 8 minutes. Grill 4 large mushroom caps to use instead of buns.
  
• Sweet potato fries: Cut 2 large sweet potatoes into fries, place 2 tablespoons Olive oil into zip lock bag, add seasoning salt, garlic powder and peper, shake....and bake for 40 turning fries every 20 minutes.

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