Salmon burgers are a fabulous way to eat this rich and healthful fish.
Subtle with fresh herb flavor, this quick and easy burger is equally delicious with or without a bun. The sauce is wonderful on poached salmon as well. Scale the recipe up or down as desired.
Serves 4 to 6
4 6-ounce portions wild Alaskan sockeye salmon, defrosted and finely chopped
3 tablespoons chopped fresh tarragon
4 tablespoons chopped fresh dill
1/4 teaspoon salt
Freshly ground black pepper
2 tablespoons minced shallots
4 tablespoons Dijon mustard
1 tablespoon minced shallots
2 tablespoons fresh dill
2 teaspoons white wine vinegar
1/4 cup organic extra virgin olive or macadamia nut oil
1/2 cucumber, peeled and seeded and cut into small dice (about 5 – 6 tablespoons)
Organic extra virgin olive, macadamia nut oil, or coconut oil for sautéing
Mix the salmon thoroughly in a medium bowl with the tarragon, dill, shallot, salt and pepper. Form into four patties and refrigerate until ready to cook.
Make the sauce: In a small bowl, mix together the mustard, shallots, dill, vinegar, olive oil, and cucumber. Set aside.
Warm the oil (enough to coat the bottom of the pan) in a large cast iron or non-stick skillet over medium-high heat. Add the patties and cook about three minutes per side, until burgers are cooked through with a little pink in the middle.
Serve on or off the bun, slathered with cucumber sauce.
© Myra Kornfeld. All Rights Reserved www.myrakornfeld.com
About Myra Kornfeld
A veteran restaurant chef, recipe developer and editor, private chef and menu consultant, Myra Kornfeld believes that good food, enjoyed in good company, with great conversation is among the greatest of life's pleasures.
Myra is the acclaimed author of several great cookbooks, including these titles available at MyraKornfeld.com:
The Healthy Hedonist: More than 200 Delectable Flexitarian Recipes
The Healthy Hedonist Holidays
The Voluptuous Vegan: More than 200 Sinfully Delicious Recipes.
Myra Kornfeld is also the Head Chef & Content Manager of MyFoodMyHealth.com, an instructor at The Natural Gourmet School of Health and Culinary Arts, the Institute of Culinary Education in New York City, and the graduate program in Nutrition and Integrative Health at the Tai Sophia Institute.
Learn more at MyraKornfeld.com