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)

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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

MAKE AHEAD TIP: Prepare your salmon, cover and refrigerate for up
to 2 hours.

1. With a large 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, 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 (recipe calls for oil, I use the spray stuff at a lower heat) 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.

TIP:
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!

Nutritional Facts

Salmon Burger nutrition profile:
Servings: 4 Nutrition per Serving:
239 Calories, 13g Fat, 2g Sat, 6g Mono, 74mg Cholesterol, 26g Protein,
2g Carbs, 0g Fiber, 255mg Sodium, 653mg Potassium

Nutrition bonus: Selenium (67% daily value), Potassium (19% dv),
excellent source of omega-3s
0 Carbohydrate Servings
Exchanges: 3 1/2 lean meat, 1 fat

Green Goddess nutrition profile:
Makes: 1 1/4 cups
Serving Size: 1 Tbsp
Nutrition per Serving:
21 Calories, 2g Fat, 1g Sat, 0g Mono, 2mg Cholesterol, 0g Protein,
1g Carbs, 0g Fiber, 128mg Sodium, 8mg Potassium, 0 Carbohydrate Serving
Exchanges: 1/2 fat

MAKE AHEAD TIP: Cover and refrigerate for up to 3 days.

Serving Size

1