Advertisement

Salmon Burgers with Green Goddess Sauce

March/April 2008

Your rating: None Average: 4.3 (60 votes)

The 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.



READER'S COMMENT:
"This salmon was a hit! Both my 14 year old and my 4 year old girls loved this recipe. I added a splash of soy sauce to the blend and it went really well with it. I did not serve it with the green goddess sauce but made my own cilantro...
Salmon Burgers with Green Goddess Sauce Recipe

Makes: 4 servings

Active Time:

Total Time:

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)

This recipe calls for:

Preparation

  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 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.
  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.

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.

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.

Nutrition Bonus: Selenium (67% daily value), Potassium (19% dv), excellent source of omega-3s.

Exchanges: 3 1/2 lean meat, 1 fat


More From EatingWell

Recipe Categories

Advertisement

EatingWell Magazine

Advertisement
more smart savings
Advertisement
World Wide Web Health Award Winner
Web Award Winner
World Wide Web Health Award Winner
Interactive Media Award Winner