Recipe
from Everyday Food
Husband-Tested in Alice’s Kitchen
It was the last night with family visitors and they
had a long flight ahead of them. So, I
made a yummy healthful meal to eat out on the porch before they left. I served these salmon burgers with local
lettuce mix drizzled with Alice’s A+ Vinaigrette, brown basmati rice and
Panko-Parmesan Summer
Squash. We had Whole Wheat BananaChip Chocolate Chip Walnut Cookies for dessert. All the ingredients can be found at Lost River Market & Deli.
Ingredients
1
pound skinless salmon fillet, finely diced**
1
Tablespoon prepared white horseradish
½
teaspoon grated lemon zest, plus 1 Tablespoon fresh lemon juice
1
large egg, lightly beaten
3
scallions, thinly sliced (or shallot)
2
Tablespoons plain dried breadcrumbs (I used whole wheat.)
Coarse
salt and ground pepper
½
cup plain low-fat yogurt (I used non-fat plain Greek yogurt.)
1
Tablespoon chopped fresh dill or 1 teaspoon dried dill
Directions
Heat broiler, with
rack set 4 inches from heat.
In a medium bowl,
combine salmon, horseradish, lemon zest and juice, egg, scallions, breadcrumbs,
1 teaspoon salt, and 1/8 teaspoon pepper; mix gently with a fork. (I put the ingredients in a food processor
and pulsed a few times. Do not
over-process. It’s best to have a few
small chunks of salmon in the mix.)
Form salmon mixture
into four 3½ -by-1-inch patties (I was able to make 6 patties) place on a
rimmed baking sheet.
Broil without turning
until browned on top and opaque throughout, 6 to 7 minutes.
Meanwhile, combine
yogurt and dill in a small bowl; season with salt and pepper. (I squeezed in a bit of fresh lemon juice.) Serve
burgers with yogurt-dill sauce and lettuce.
**Note: To finely dice salmon without crushing it, start by thinly
slicing the fillet with a sharp knife. Cut the slices lengthwise into strips,
then crosswise.
These
salmon burgers were quite tasty the next day.
I served it along side scrambled eggs for breakfast with fresh fruit and
whole-wheat toast. Yummy!
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