Salmon Burgers W/Green Goddess Sauce
- Ready In:
- 30mins
- Ingredients:
- 16
- Serves:
-
2-4
ingredients
- 1 lb wild salmon, skinned
- 2 tablespoons red onions, finely chopped
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon fresh ginger, finely chopped
- 1⁄4 teaspoon sea salt
- 1⁄8 teaspoon pepper, freshly ground
- 1 tablespoon extra virgin olive oil
-
For the sauce
- 3⁄4 cup low-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
- 2 teaspoons lemon zest, grated
- 1 teaspoon lemon juice
- fresh ground pepper
directions
- With a chef's knife, chop the salmon using quick, even, straight up and down motions (don't rock the knife or you will make the salmon mushy). Try to cut the salmon into 1/4" pieces.
- Transfer to a large bowl and gently stir in the onion, cilantro, ginger, salt and pepper, being careful not to over mix.
- Divide the mixture into 4 patties, about 1" thick.
- Chill in the fridge for at least 20 minutes or up to 2 hours before cooking.
- Heat the oil in a non-stick skillet over medium heat. Add the burgers and cook until brown on both sides, and just cooked through (about 4-6 minutes total).
-
FOR THE SAUCE:
- Combine all ingredients in a food processor and pulse to combine.
- Serve 2 tbsp of the sauce with the salmon burgers.
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