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    Salmon Burgers With Green Goddess Sauce

    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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