Salmon Burgers with Green Goddess Sauce
From EatingWell: March/April 2008
In this easy salmon burger recipe, ditch the bun and serve the burger over a bed of salad greens topped with a creamy green goddess dressing. The secret to this perfect salmon burger? Handling the fish delicately, seasoning lightly and not overcooking the salmon.
- 1 pound salmon fillet, preferably wild Pacific, 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, plus a pinch, divided
- 1/8 teaspoon freshly ground pepper, plus more to taste
- 3 tablespoons low-fat mayonnaise
- 1 tablespoon reduced-fat sour cream
- 1 anchovy fillet, rinsed and finely chopped
- 2 teaspoons finely chopped fresh chives
- 1 teaspoon finely chopped fresh parsley
- 1 teaspoon capers, rinsed and finely chopped
- 1/2 teaspoon freshly grated lemon zest
- 1/2 teaspoon fresh lemon juice
- 1 tablespoon extra-virgin olive oil or canola oil
- With a large chef’s knife, chop salmon using quick, even, straight-up-and-down motions (do not rock the knife or the fish will turn mushy) until you have a mass of roughly 1/4-inch pieces. Transfer to a large bowl; gently stir in onion (or scallion), cilantro, ginger, 1/4 teaspoon salt and 1/8 teaspoon pepper (do not 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).
- Mix mayonnaise, sour cream, anchovy, chives, parsley, capers, lemon zest, lemon juice, pinch of salt and pepper in a small bowl.
- 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 the burgers with the sauce.
Tips & Notes
- Make Ahead Tip: Prepare salmon mixture (Step 1), cover and refrigerate for up to 2 hours. Cover and refrigerate the sauce (Step 2) for up to 3 days.
- Tip: Wild-caught salmon from the Pacific (Alaska and Washington) are more sustainably fished and have a larger, more stable population. To skin a salmon fillet, place the 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.
Per serving: 197 calories; 10 g fat (2 g sat, 5 g mono); 57 mg cholesterol; 3 g carbohydrates; 0 g added sugars; 1 g total sugars; 23 g protein; 0 g fiber; 250 mg sodium; 445 mg potassium.
Nutrition Bonus: Vitamin B12 (81% daily value), Omega-3s
Exchanges: 3 1/2 lean meat, 1 fat
More From EatingWell
Onions are the perfect accompaniment to almost any savory...
Pesto is an easy way to add flavor without tons of extra...
Having a snack attack? Stock your fridge and pantry with...
Coffee is a healthy and flavorful addition to many desserts...
Coconut is a sweet addition to many healthy breakfast recipes...
The health perks of coffee only add to it's appeal for coffee...
If you’re looking for healthier food to enjoy during the...
Lentils are a versatile, budget-friendly and healthy addition...
Pork chops are a versatile and budget-friendly option for...
Apple recipes are a favorite fall fruit, whether you enjoy...
Make sure you have a quick and easy dinner ready to go next...
If you like your food hot—spicy, that is—we've got some...
Mediterranean cuisine is delicious: it’s rich in fruits,...
This Valentine’s Day, stay in with the ones you love and make...
Ring in the Chinese New Year with these healthy Chinese...
From grilled steak to creamy chicken, our quick and healthy...
- Ease of Preparation
- Total Time
- 45 minutes or less
- Main Ingredient
- Preparation/ Technique
- Type of Dish
- Main dish, fish/seafood
- March/April 2008