Tuna Dan is dependable for more than great tuna with fanfare. Tuna Dan also offers up amazing freshly caught Salmon, in season, which runs off and on June through September, at the Sequim Open Aire Market.

Salmon Burgers

1 1/2 pounds skinless, boneless salmon

2 teaspoons Dijon mustard

1 teaspoon worcestershire sauce

2 shallots, peeled and cut into chunks

1/2 cup coarse bread crumbs

zest of one lemon

1 Tablespoon Parsley

1 tablespoon capers, drained

¼ cup homemade mayo

Salt and freshly ground black pepper

2 tablespoons  olive oil

Lemon wedges

Drape salmon over an upturned bowl, to expose pinbones, remove these with tweezers or needle nose pliers.  Cut the salmon into large chunks, and put about a quarter of it into the container of a food processor, along with the mustard and worcestershire. Turn the machine on, and let it run -- stopping to scrape down the sides if necessary -- to make a paste.

Add the shallots and the remaining salmon, and pulse the machine on and off until the fish is just chopped and well combined with the puree. Scrape the mixture into a bowl, and by hand, stir in the bread crumbs, capers mayo and some salt and pepper. Shape into four burgers. Place in freezer for ten minutes while you prepare the grill.

Preheat grill to a med-high heat. Rub olive oil over the grates and place burgers on preheated grill and cook for 4 minutes, before turning over and finishing for just another minute or two.  Be careful not to overcook. Serve on homemade beautiful burger buns with wedges of avocado and chopped cilantro.