Salmon Burgers With Green Goddess Sauce

By Alqualonde

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.

Ingredients

• 1 pound wild salmon fillet, skinned
• 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
• 3/4 cup reduced-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 tablespoons capers, rinsed
• 2 teaspoons freshly grated lemon zest
• 1 teaspoons fresh lemon juice
• 1/8 teaspoon salt
• freshly ground pepper, to taste

Details

Preparation time 25mins
Cooking time 45mins

Preparation

Step 1

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 over mix. 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.

3. For Green Goddess Sauce, combine recipe ingredients 9 through 18 (mayonnaise, sour cream, anchovies, chives, parsley, capers, lemon zest, lemon juice, salt and pepper) in a food processor and pulse to combine.