L. Asked me to make these kombu cured salmon burgers again, with the stipulation that the original recipe needed more work. When questioned as to specifics, he allowed that the crispy skinned salmon was good but that he felt that the toppings used last time had been lacking.
We therefore had the salmon burgers with a pickled mustard seed mayonnaise, avocado, shiso leaf, red onion, pickled Japanese cucumber and a spritz of lemon. L. ate two of these so I think progress has been made.