Salmon Burgers with Green Goddess Sauce

By winefoot

Ingredients

• 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

Details

Servings 4
Preparation time 25mins
Cooking time 45mins
Adapted from eatingwell.com

Preparation

Step 1

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.