Salmon Burgers with Green Goddess Sauce
Salmon Burgers with Green Goddess Sauce is an American recipe that serves 4. One serving contains 225 calories, 23g of protein, and 13g of fat. For $2.72 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. It works well as a main course. 114 people have made this recipe and would make it again. A mixture of anchovy, pepper, low fat mayonnaise, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Eating Well. It is a good option if you're following a gluten free and pescatarian diet. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a good spoonacular score of 76%. Similar recipes are Salmon Burgers with Green Goddess Sauce, Green Goddess Salmon Burgers, and Green Goddess Veggie Burgers.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 25 minutes
Ingredients:
1 anchovy fillet, rinsed and finely chopped
1 tablespoon extra-virgin olive oil or canola oil
1 teaspoon capers, rinsed and finely chopped
2 teaspoons finely chopped fresh chives
2 tablespoons chopped fresh cilantro
½ teaspoon finely chopped peeled fresh ginger
1 teaspoon finely chopped fresh parsley
½ teaspoon fresh lemon juice
½ teaspoon freshly grated lemon zest
3 tablespoons low-fat mayonnaise
1 tablespoon reduced-fat sour cream
⅛ teaspoon freshly ground pepper, plus more to taste
2 tablespoons finely chopped red onion or scallion
1 pound salmon fillet, preferably wild Pacific, skinned (see Tip)
¼ teaspoon kosher or sea salt, plus a pinch, divided
Equipment:
chefs knife
knife
bowl
frying pan
Cooking instruction summary:
With a large chef's knife, chop salmon using quick, even, straight-up-and-down motions (do not rock the knife or the fish will turn mushy) until you have a mass of roughly -inch pieces. Transfer to a large bowl; gently stir in onion (or scallion), cilantro, ginger, teaspoon salt and teaspoon pepper (do not 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). Mix mayonnaise, sour cream, anchovy, chives, parsley, capers, lemon zest, lemon juice, pinch of salt and pepper in a small bowl. 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 the burgers with the sauce.
Step by step:
1. With a large chef's knife, chop salmon using quick, even, straight-up-and-down motions (do not rock the knife or the fish will turn mushy) until you have a mass of roughly -inch pieces.
2. Transfer to a large bowl; gently stir in onion (or scallion), cilantro, ginger, teaspoon salt and teaspoon pepper (do not 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).
3. Mix mayonnaise, sour cream, anchovy, chives, parsley, capers, lemon zest, lemon juice, pinch of salt and pepper in a small bowl.
4. Heat oil in a large nonstick skillet over medium heat.
5. Add the burgers and cook until browned on both sides and just cooked through, 4 to 6 minutes total.
6. Serve the burgers with the sauce.
Nutrition Information:
covered percent of daily need
