Salmon Burgers with Yogurt Dill Sauce
Everyday Food Jan/Feb 2008
For the burgers:
1 lb skinless salmon filet, finely diced (some stores will grind it for you, just ask at the fish counter) **don’t forget to ask for the skin removed if possible, it’ll make your life easier when you dice it.
1 tablespoon prepared white horseradish
½ teaspoon grated lemon zest, plus 1 tablespoon fresh lemon juice, from half a lemon
1 large egg lightly beaten
3 scallions thinly sliced
2 tablespoons dried breadcrumbs
coarse salt and ground pepper
4 whole wheat hamburger buns, split and toasted
romaine lettuce for serving
For the Yogurt Dill Sauce
1 tablespoon chopped fresh dill
Use a sharp knife to cut the filet into 1 inch strips, then lay those strips on their side, slice into 3 and then cut crosswise for a nice dice.
In a medium bowl combine salmon,
horseradish, lemon zest and juice, egg, scallions breadcrumbs and season with salt and pepper. Mix together. Form into 4 patties.
The recipe says to use the broiler, I just did it in a non-stick pan with a quick spray of canola oil to keep the burgers from sticking.