Salmon and Green Beans Pojarski With Cucumber Hot Sauce

Preparation

1. Step 1

   Remove and discard any skin and sinew from the salmon and cut the flesh into 1-inch pieces.

2. Step 2

   Cut away any damaged spots on the beans, wash thoroughly in cold water, and cut into 1-inch pieces.

3. Step 3

   To make the fresh bread crumbs, break fresh bread into pieces and grind in the bowl of a food processor. You should have 1½ cups. (Note: fresh bread crumbs are superior to dry bread crumbs. If, however, fresh crumbs are not available, use half the amount of dry crumbs - ¾ cup for this recipe.) Transfer to a bowl and set aside.

4. Step 4

   Place the green beans and hot pepper in the bowl of a food processor and process until finely chopped; the mixture should be rather granulated, not smooth and liquid. You should have about 2 cups. Transfer to a bowl and set aside.

5. Step 5

   In the unwashed bowl of the processor, place the salmon and process for a few seconds, starting and stopping the machine, until coarsely chopped. Add to the bean puree with the eggs, bread crumbs, garlic, pepper, salt and shredded basil. Mix well.

6. Step 6

   Using a spoon, make patties weighing about 3 to 3½ ounces each. Wet your hands if you feel they will stick to the salmon mixture and arrange the patties on a tray lined with plastic wrap. You should have 12 patties, 2 per person, and each patty should be no more than 1 inch thick and about 3 inches across. Set aside while you make the sauce.

7. Step 7

   To cook the salmon, use 2 large skillets, preferably nonstick. Heat 2 tablespoons of the oil in each skillet. When hot, add the patties and cook over medium to high heat for 2½ minutes on each side. Set aside for a few minutes before serving with cucumber hot sauce.