Jalapeno Salmon Burgers - cooking recipe

Ingredients

1 lb salmon fillet, skinless wild (chilled in freezer 1 1/2 hours)
5 green onions, chopped
1/4 cup red bell pepper, minced
2 tablespoons jalapenos, minced
2 tablespoons sour cream
2 teaspoons hot red pepper sauce
1/2 teaspoon coarse salt
1/8 teaspoon coarse salt
1/4 teaspoon black pepper, freshly ground
1 large egg white (beaten to soft peaks)
1 teaspoon vegetable oil
4 pita breads
1 -2 tablespoon olive oil
1 avocado
1 lime, juice of

Preparation

Heat oven to 400 degrees. Cut the semi-frozen salmon into 1/3-inch dice. Place salmon, green onions, bell pepper, jalapeno, sour cream, red pepper sauce, 1/2 teaspoons of the salt and black pepper to taste in medium bowl; fold together with a spatula. Add the egg white; fold in gently but thoroughly. (The mixture will be loose.).
Heat the oil in a large oven-proof non-stick skillet over medium-high heat; form the fish into 4 burgers. Slide the burgers into the skillet, reshaping, if necessary with a spatula. Cook to set bottoms, 1 minute. Place skillet in oven; bake until tops are opaque and milky, about 5 minutes. Remove skillet from oven; let burgers rest in skillet 5 minutes.
Meanwhile, split the pitas; brush the insides with olive oil. Grill or toast pitas until hot. Mash the avocado in a small bowl; stir in lime juice and remaining 1/8 teaspoons of the salt. Put each burger on a pita half; divide avocado to top the burgers. Top with remaining pita halves.