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Salmon Burgers with Green Goddess Sauce

March/April 2008

Your rating: None Average: 4.2 (68 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


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