2 cans salmon (take the time to meticulously clean the fish)

1/2 c minced sweet onion
2 cloves garlic minced
2 handfulls crushed saltines
1 teaspoon powdered mustard
herb de provence to taste
black pepper
2 eggs
1/4 c half n half

egg wash(one egg plus milk)
cornmeal mix

Combine the top list of ingredients and form into burger size patties. Makes about 8. Dip your fingers into the eggwash to cover the patty (as oppossed to dunking the patty in the wash) then cover with cornmeal. Fry in hot oil to get good color on each side. Transfer to pan in 250* oven to finish cooking. Cook about 4 patties in a large skillet-should be two batches.

For once my patties came out very moist. I think frying till you get good color on each side then into oven will yeild nice moist patties. The addition of a dash or two of a hot or smoked peepper would also be appropriate.

Tho not a true measure of the result...my son came home and ate 4 after a night out with his buddies!

The Weekend Edition of the Wall Street Journal had a more refined recipe this last weekend (available to subscribers only). Search 'fish burger'.