GREEN GODDESS SALMON BURGERS
Steps:
- Add all ingredients to a food processor and blend until combined.
- Add the salmon filet (I cut mine into 4 pieces) to the food processor. Pulse until it is in small pieces but not completely ground up. Remove the salmon and put it in a large bowl. Add the shallot, garlic, egg, bread crumbs, paprika, salt and pepper, basil and parsley to the bowl. Stir with a large spoon to combine then bring the mixture together with your hands. Form the mixture into 4 burgers or 8 sliders that are slightly less than 1 inch in diameter - or however many you want so they fit the size of your buns!
- Heat a large skillet over medium heat and add 2 tablespoon of the olive oil. Add the burgers (I do it in two batches) and cook on both sides until golden brown, about 2 to 3 minutes per side. You want the insides of the burger to be opaque, so I usually turn the heat down to low and cover the skillet for another minute or two to ensure that they are cooked.
- To assemble the burgers, add the greens on the bottom of the bun. Place the burger on top, followed by the avocado and green goddess sauce. Serve immediately!
GREEN GODDESS SALMON BURGERS
These salmon burgers are packed full of flavor by some choice seasonings--dijon mustard and tarragon, and then topped with avocado, arugula, red onion, and a perfectly herbacious green goddess dressing
Provided by Kaitlin
Categories Fish and Seafood
Time 1h6m
Number Of Ingredients 28
Steps:
- First prepare the salmon patties. Take a 1-pound salmon fillet, and cut it into large chunks. If it has skin, remove it. (We saved the skin and seared it to a delicious crisp and proceeded to have an impromptu chef's snack with white rice and roasted seaweed. Epic. Don't be that person who throws away perfectly delicious salmon skin.)
- Divide the salmon into 2 portions--one-third and two-thirds. For one-third of the salmon, pulse 6 times. For the other two-thirds, pulse 4 times. This ensures that the patties have a nice texture. Transfer to a mixing bowl, and add the panko, egg, 2 tablespoons of olive oil, dijon mustard, and tarragon. Form into 3 patties, ½-inch thick.
- In a separate small bowl, make the seasoning. Combine the salt, black pepper, paprika, cayenne, garlic powder, and onion powder. Sprinkle on both sides of each patty. Transfer the patties to the refrigerator while you prepare the rest of the burger components.
- To make the green goddess dressing, combine the mayonnaise, Greek yogurt, herbs, anchovies, lemon juice, salt, and black pepper in a food processor or blender and blend until smooth. Easy, right?
- Next, you're ready to cook your salmon patties. Heat a cast-iron skillet over high heat with 2 tablespoons of oil. When it's really hot, carefully place the salmon patties in the pan and cook for 2-3 minutes. When golden brown, flip the patties, and cook for another 2-3 minutes on the other side.
- While the salmon patties are cooking, toss your burger buns into a toaster and butter them in preparation for your burger building.
- To build your burger, add a generous spoonful of green goddess dressing to the bottom half of the bun. Place your salmon patty down, followed by the thinly sliced onion, the avocado, and the arugula. Spread another generous spoonful of dressing on the top half of the bun, squidge it onto the rest of the burger, and enjoy!
Nutrition Facts : Calories 825 kcal, Carbohydrate 64 g, Protein 51 g, Fat 42 g, SaturatedFat 15 g, Cholesterol 285 mg, Sodium 1214 mg, Fiber 7 g, Sugar 4 g, ServingSize 1 serving
SUNNY'S SPICY GREEN GODDESS BURGER
Steps:
- For the patty. In a large bowl, add the beef and gently break it up so it isn't in one big lump. High over the top, sprinkle the salt, cumin and a few nice grinds of black pepper. With your less dominant hand, make a claw or pitchfork and fold the beef over itself while turning the bowl with your other hand. The goal is to blend but not over-mix the beef. Divide into 4 equal parts and make into balls. Cover and let them rest at room temperature for 2 hours.
- For the glaze. In a medium bowl, add the jelly, cilantro, dill, mint, parsley, scallions and jalapeno. Stir to combine.
- To grill and glaze. Heat the grill to 400 degrees F.
- Press or form each ball of beef into a patty slightly larger than the circumference of the buns. Place over the direct heat of the grill and cook until they release, about 4 minutes. Flip the burgers, move to the indirect heat of the grill and immediately top each with a nice spoonful of the glaze. Continue to cook until desired doneness.
- For serving: To build the burgers, start on the bottom buns and build up. Place the cheese, grilled and glazed patty, a spritz of lime and a handful of chips on each. Smear equal amounts of avocado on the inside of each top bun. Top the burgers and serve.
GREEN GODDESS SALMON WITH POTATOES AND SNAP PEAS
A sheet pan and a broiler are the secret to many easy weeknight meals. In this particularly vibrant dish, they impart a complex grill-like flavor to salmon and potatoes, which are broiled simultaneously on the same sheet pan. While they cook, you'll blend together a lively green goddess dressing of fresh herbs, yogurt, mayonnaise, garlic and anchovies. When the oven timer chimes, toss the roasted potatoes with raw cucumbers and snap peas. Serve alongside the just-flaky salmon and dollop with the verdant dressing. The crunchy vegetables, warm potatoes, tender fish and creamy dressing make for an unexpected though delightful combination. (For the dressing, tarragon, dill, parsley or cilantro will provide a familiar flavor to this classic sauce, but mint or arugula will work, too.)
Provided by Sarah Copeland
Categories dinner, seafood, vegetables, main course
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the broiler to high with the rack about 6 inches from the broiler. On a sheet pan lined with a silicone mat or aluminum foil, toss the potatoes with 2 tablespoons oil, season with salt and pepper and spread out in an even layer. Broil until crispy and brown and just getting tender, about 10 minutes, turning with a spatula halfway through.
- Meanwhile, rub the remaining 2 tablespoons oil on both sides of the fish and season generously with salt and pepper. Remove the sheet pan from the oven, move the potatoes to the edges and nestle the fish between them, skin-side up. Broil until the skin is crispy, about 5 minutes. With a large spatula, flip the fish and continue to broil until the fish flakes easily but the center is still pink and glossy, 3 to 5 minutes. (If the potatoes are done after cooking the fish on the first side, pull them from the oven and transfer to a large serving bowl. If not, leave them until the fish is cooked to your desired doneness.)
- While the fish cooks, combine the parsley, mixed herbs, anchovy, garlic, lemon zest, yogurt and mayonnaise in a blender and purée until thick and uniformly green. Taste and season with salt and pepper as needed.
- Remove the fish and potatoes from the oven. Scrape the potatoes into a large bowl and toss with the snap peas and cucumbers; squeeze half the lemon over the top, season with salt and pepper and toss again. Cut the remaining lemon half into 4 wedges.
- Transfer the fish and vegetables to a platter and serve the dressing on the side; or divide the fish and vegetables among four plates and dollop with dressing. Sprinkle with dill and serve with lemon wedges.
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