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ArcaMax Publishing > Home & Garden > Recipes > Healthy Recipes

Salmon Burgers with Green Goddess Sauce

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.

Servings: 4 servings
Total Time: 45 minutes
Ease of Preparation: Easy
Health: Healthy Weight, Heart Healthy, High Potassium, Low Sodium, Low Sat Fat, Low Carb, Low Calorie


Ingredients:

Salmon Burgers with Green Goddess Sauce
1 pound wild salmon fillet , 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
1/8 teaspoon freshly ground pepper
1 tablespoon extra-virgin olive oil or canola oil
4 tablespoons Green Goddess Sauce (recipe follows)


Steps:

1: 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 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 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.

Nutrition: (Per serving)

Calories - 239
Carbohydrates - 2
Fat - 13
Saturated Fat - 2
Monounsaturated Fat - 6
Protein - 26
Cholesterol - 74
Dietary Fiber - 0
Potassium - 653
Sodium - 255
Nutrition Bonus - Selenium (67 daily value), Potassium (19 dv), excellent source of omega-3s.

Prepare through Step 1, cover and refrigerate for up to 2 hours.

Tip: Place salmon fillet on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.

Related Links:

  • Green Goddess Sauce
  • More Healthy Salmon Recipes and Cooking Tips


EatingWell

This news arrived on: 06/24/2008

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