Salmon Burger Bruschetta

1 Frozen Salmon Burger patty
1 Red Pepper
1 Yellow Pepper
1 Roma Tomato
1 Red Onion
1 Clove Garlic
1 Slice French bread
1/4 stick of butter
1/3 cup of white wine
Juice from half a lemon
Thyme
S&P


Not to long ago I had the opportunity to try a salmon burger at a BBQ. I really enjoyed it, and was pretty surprised to find out they are a fairly common item in the frozen section of the grocery store. I know, this goes against all kinds of home cooked rules, but it is nice to cheat every once in a while. Unfortunately, I forgot about my wonderful wife's picky eating habits not even taking into consideration she is not a fan of fish. She had recently had a streak of adventure and I found her trying all sorts of foods out of her comfort zone. However, to make a long story short she is not a fan. So I now have a decent stock of salmon patties I can use all for myself. The big question, what kinds of things can I do with the patties other than slap them on a bun?

While there were several things I thought of, the first was a Bruschetta burger. I have discovered I have a bit of an obsession with Bruschetta and have decided to explore different variations. The Bruschetta burger is definitely a good one, and using fish instead of beef made it a much lighter meal.

First up was preparing the veggies. I diced the peppers, tomato and onions, minced the garlic and tossed it all in a pan with a little bit of oil. In a separate pan I cooked up the salmon patty, seasoning it with thyme, salt and pepper. I also hit a slice of french bread with some oil and popped that in the oven.

The great thing about this dish, nothing takes all that long to cook. Once the bread was nice and crisp I tossed it on a plate and put the fully cooked salmon patty on top. I then topped off everything with the veggies. Now, you could probably call it good and enjoy, but why not jazz it up with a quick sauce. So in the same pan that I cooked the salmon I added the wine, deglazing the pan a bit. I let that cook down for just a moment and then added the butter and lemon. As it cooked down I realized I was going to want a little thicker of a sauce, so I added just a pinch of flour. Once it was at a consistency I was happy with, I poured it on everything else ... it is Just That Easy!