As I had said in my previous blog, I spent hours seeking out new recipes on the net and interviewing friends. Here is the first recipe I want to share, the salmon burger. It reminds me of spring when my meals get lighter and more weight friendly. I do have that tendency for comfort food in cold weather and having experienced the toughest winter in history, let's just say I insulated myself well. But finally the birds are singing in my backyard and the flowers are popping out of the slowly thawing earth. So here's to warmer weather eating.
From Eating Well
- 1 pound wild salmon fillet, skinned (see Tip)
- 2 tablespoons finely chopped red onion, or scallion ( I used 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)
- 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.
- 3/4 cup reduced-fat mayonnaise
- 1/4 cup reduced-fat sour cream ( I used yogurt)
- 4 anchovy fillets, rinsed and chopped ( I did not put in and it was still delicious)
- 3 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh parsley
- 1 tablespoon capers, rinsed
- 2 teaspoons freshly grated lemon zest
- 1 teaspoon fresh lemon juice
- 1/8 teaspoon 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.
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