You've never had a salmon burger like this. Forget the dry, tough burgers you've had before - buttery wild salmon makes for a juicy burger, plus the black beans help to keep it soft and light. Recipe by Diane Weise.
1½ pounds wild sockeye salmon, cut into ¼-inch cubes
In a large container with a lid, combine the salmon, green onion, corn, zucchini, cilantro and ½ of the black beans.