Salmon Burgers with Green Goddess Sauce
http://www.eatingwell.com/recipes/salmon_burgers_with_green_goddess_sauce.html
From EatingWell: March/April 2008The key to perfect salmon burgers is to handle the fish delicately: don't overseason, overhandle 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 dolloped on top.
4 servings | Active Time: 25 minutes | Total Time: 45 minutes
Ingredients
- 1 pound wild salmon fillet, skinned (see Tip)
- 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
- 4 tablespoons Green Goddess Sauce, (recipe follows)
Preparation
- 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 overmix. 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.
- 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.
Nutrition
Per serving : 239 Calories; 13 g Fat; 2 g Sat; 6 g Mono; 74 mg Cholesterol; 2 g Carbohydrates; 26 g Protein; 0 g Fiber; 255 mg Sodium; 653 mg Potassium
Exchanges: 3 1/2 lean meat, 1 fat
Tips & Notes
- Make Ahead Tip: Prepare through Step 1, cover and refrigerate for up to 2 hours.
- Tip: Place salmon fillet on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.