Salmon Burgers with Green Goddess Sauce

Ingredients

• Salmon Burgers with Green Goddess Sauce (good with fresh squeezed lemon too!)

• I've been experimenting with salmon lately and finally got a burger/patty recipe that's easy and great tasting.

• 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 or as a traditional burger using the sauce as

• a spread for the bun.

• 1 lb wild salmon fillet, skinned

• 2 Tbsp finely chopped red onion or scallion

• 2 Tbsp chopped fresh cilantro

• 1/4 tsp kosher or sea salt

• 1/8 tsp freshly ground pepper

• 1 Tbsp extra-virgin olive oil or canola oil

• 4 Tbsp Green Goddess Sauce (recipe follows)

• ~~~~~~~~~~~~~~~~~~~~

• Green Goddess Sauce - 1g Carbs, 0g Fiber

• Here's my approach to tartar sauce as a side for any fish or combine it with chunk light tuna as the base of a tuna salad.

• Makes: A little over a cup

• 3/4 cup reduced-fat mayonnaise

• 1/4 cup reduced-fat sour cream

• 4 anchovy fillets, rinsed and chopped

• 3 Tbsp chopped fresh chives

• 2 Tbsp chopped fresh parsley

• 1 Tbsp capers, rinsed

• 2 tsp freshly grated lemon zest

• 1 tsp fresh lemon juice

• 1/8 tsp salt

• Freshly ground pepper to taste

• Combine mayonnaise, sour cream, anchovies, chives, parsley, capers,

• lemon zest, lemon juice, salt and pepper in a food processor and

• pulse to combine.

Directions

1. MAKE AHEAD TIP: Prepare your salmon, cover and refrigerate for up

2. to 2 hours.

3. With a large knife, chop salmon using quick, even,

4. 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

5. to large bowl and gently stir in onion (or scallion), cilantro, 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

6. minutes (or up to 2 hours) before cooking.

7. Heat oil (recipe calls for oil, I use the spray stuff at a lower heat) in a large nonstick skillet over medium heat. Add the burgers

8. and cook until browned on both sides and just cooked through, 4 to

9. minutes total. Serve with 1 tablespoon Green Goddess Sauce each.

10. TIP:

11. I use the prepackaged frozen salmon steaks. They're simpler to chop and prepare. If you prefer using the fresh type, by all means do!