Thursday, August 22, 2013
Salmon Burgers with Yogurt-Dill Sauce
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.
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
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!