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
SALMON BURGERS WITH GREEN GODDESS SAUCE
The key to perfect salmon burgers is to handle the fish delicately: don't over-season, over-handle, 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.
Categories Lunch
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- 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.
- 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.
- For Green Goddess Sauce, combine the last 10 ingredients in a food processor and pulse to combine.
Nutrition Facts : Servingsize 1 burger, Calories 183 calories, Fat 9 g, SaturatedFat 2 g, Cholesterol 55 mg, Carbohydrate 2 g, Protein 23 g, Sodium 254 mg, Sugar 1 g
GRILLED SALMON BURGERS WITH GREEN GODDESS DRESSING
Dripping with herby green goddess dressing, these ginger-infused grilled salmon burgers are a healthier spin on a cookout classic.
Provided by Fanny Slater
Categories Burgers
Time 1h30m
Number Of Ingredients 14
Steps:
- Chop the salmon into 1/4-inch chunks and place half in a large mixing bowl.
- Add the other half to the bowl of a food processor with the red onion, chives, parsley, dill, ginger, 4 tablespoons of the panko, egg, salt, and pepper. Pulse several times until the salmon is finely chopped and the other ingredients are evenly mixed into the fish.
- Transfer the mixture to the mixing bowl with the reserved chunks of salmon. Gently fold everything together. Divide and form into 4 patties that are about 1 inch thick, placing some panko in your hands if the mixture is too sticky to form.
- Transfer the patties to a plate, cover with plastic wrap, and refrigerate for at least 30 minutes, or preferably for 1 hour.
- Preheat a grill or grill pan to medium-high, about 350-400°F.
- Place the remaining 4 tablespoons of panko on a plate. Uncover the salmon patties and lightly coat them with the panko, pressing firmly to make sure the breadcrumbs adhere. If they feel too sticky or delicate, add more breadcrumbs 1 tablespoon at a time as needed to the outside to keep them intact. Brush or drizzle lightly with the canola oil on both sides.
- Place the patties on the grill and cook undisturbed until a crust forms on the bottom, about 2-3 minutes, and then carefully flip them over. Cook for an additional 2 minutes. The internal temperature of the salmon burgers should read 135°F.
- Remove the patties from the grill and then assemble on the buns. Top with even amounts of the green goddess dressing and dress with your desired toppings.
Nutrition Facts : ServingSize 1 burger, Calories 567 calories, Sugar 7 g, Sodium 1255.4 mg, Fat 29.7 g, SaturatedFat 4.4 g, TransFat 0.1 g, Carbohydrate 39.7 g, Fiber 2.6 g, Protein 29.6 g, Cholesterol 117.2 mg
SALMON BURGERS W/GREEN GODDESS SAUCE
This is from Eating Well magazing. I haven't made it yet, but I ripped out the recipe and now need to get it on here b4 I lose it! I plan to try it sometime soon. The recipe sez that cutting the salmon into small pieces by hand will take time, but it will be worth it. Remember to leave time to chill these before cooking (20 minutes to 2 hours).
Provided by A la Carte
Categories < 30 Mins
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 16
Steps:
- With a chef's knife, chop the salmon using quick, even, straight up and down motions (don't rock the knife or you will make the salmon mushy). Try to cut the salmon into 1/4" pieces.
- Transfer to a large bowl and gently stir in the onion, cilantro, ginger, salt and pepper, being careful not to over mix.
- Divide the mixture into 4 patties, about 1" thick.
- Chill in the fridge for at least 20 minutes or up to 2 hours before cooking.
- Heat the oil in a non-stick skillet over medium heat. Add the burgers and cook until brown on both sides, and just cooked through (about 4-6 minutes total).
- FOR THE SAUCE:.
- Combine all ingredients in a food processor and pulse to combine.
- Serve 2 tbsp of the sauce with the salmon burgers.
Nutrition Facts : Calories 459, Fat 24.8, SaturatedFat 6.3, Cholesterol 120.7, Sodium 831.9, Carbohydrate 3.7, Fiber 0.8, Sugar 0.8, Protein 52.8
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