The key to perfect salmon burgers is to handle the fish delicately: don’t over-season, over-handle, or overcook it. Cutting the salmon into small pieces by hand takes a little while, but you want it in tender little bits. Serve over a bed of salad greens with the Green Goddess Sauce.
- 1 pound wild salmon fillet, skinned
- 2 tablespoons finely chopped red onion or scallion
- 2 tablespoons chopped fresh cilantro
- 1/2 teaspoon finely chopped peeled fresh ginger
- 1/4 teaspoon kosher or sea salt
- 1/8 teaspoon freshly ground pepper
- 1 tablespoon extra-virgin olive oil or canola oil
- 3/4 cup reduced-fat mayonnaise
- 1/4 cup reduced-fat sour cream
- 4 anchovy fillets, rinsed and chopped
- 3 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh parsley
- 1 tablespoon capers, rinsed
- 2 teaspoons freshly grated lemon zest
- 1 teaspoon fresh lemon juice
- 1/8 teaspoon salt
- freshly ground pepper, to taste
- Step 1
- With a large chef’s knife, chop salmon using quick, even, straight-up-and-down motions (do not rock the knife through the fish or it will turn mushy) until you have a mass of roughly 1/4-inch pieces. Transfer to large bowl and gently stir in onion (or scallion), cilantro, ginger, salt and pepper, being careful not to over mix. Divide the mixture into 4 patties, about 1 inch thick. Chill in the refrigerator for at least 20 minutes (or up to 2 hours) before cooking.
- Step 2
- Heat oil in a large nonstick skillet over medium heat. Add the burgers and cook until browned on both sides and just cooked through, 4 to 6 minutes total. Serve with 1 tablespoon Green Goddess Sauce each.
- Step 3
- For Green Goddess Sauce, combine the last 10 ingredients in a food processor and pulse to combine.
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