1/1 Photo of Salmon and Dill Burgers or Cakes
Vino Girl's Note:
Wow! I made these for dinner last night and they were incredible! Simple, delicious, fast and healthy. The recipe comes from Real Simple magazine (June/July 2004), and I made it as written except that after pulverizing the bread (I used whole wheat since we don't "do" white bread in my house), I just added all the other ingredients to the food processor, too. This made it extremely simple. I am sure the fish was ground up more than the recipe intended, but we liked it that way. I cooked this in an indoor George Foreman-type grill, and they took about 6-7 minutes. The magazine suggests serving this on a bun and topping the patty with traditional cole slaw and dressing, but we had them as-is with some seafood sauce (and some steamed asparagus, a salad, and a Frozen Malibu Sunshine drink -- which I also just posted the recipe for). It would work equally well with any of your favorite condiments, and I think it would be awesome over some greens with a citrus vinaigrette or ranch dressing! I plan to make these a lot!!!
My Private Note
Units: US | Metric
- 1Mince the salmon and place half of it in a large Ziplock bag.
- 2Use a rolling pin to mash it.
- 3Place this and the unmashed salmon in a large bowl and combine it with the egg whites, mustard, dill, salt, and bread crumbs.
- 4Form four 3/4" patties.
- 5Place on a medium-hot grill and cook for 4-5 minutes per side (or cook on a stovetop by heating 2 Tablespoons olive oil in a large pan over medium heat; cook patties for 5 minutes per side).
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Nutritional Facts for Salmon and Dill Burgers or Cakes
Serving Size: 1 (261 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 327.4
- Calories from Fat 78
- Total Fat 8.6 g
- Saturated Fat 1.4 g
- Cholesterol 117.8 mg
- Sodium 610.9 mg
- Total Carbohydrate 10.1 g
- Dietary Fiber 0.7 g
- Sugars 1.0 g
- Protein 48.9 g