4tablespoonsfinely grated breadcrumbsdivided (plus more as needed)
1/8teaspoonfreshly ground pepper
4tablespoonsGreen Goddess dressing
Handful of escarole,or your favorite leafy greens
4whole wheat hamburger buns(optional)
Green Goddess Dressing
3tablespoonsminced fresh chives
2tablespoonschopped fresh flat leaf parsley
1tablespoonchopped fresh cilantro
1teaspooncapersrinsed and roughly chopped
2teaspoonsfreshly grated lime zest
1teaspoonfresh lime juice
1teaspoonchopped fresh red chili
Freshly ground black pepper to tasteto taste
Chop salmon into approximately 1/4-inch pieces or smaller.
In a large bowl, mix the salmon, onions, tablespoons parsley, ginger, egg, 2 tablespoons breadcrumbs, salt and pepper.
Divide the mixture evenly into four parts and form into patties, each about 1 inch thick.
Chill patties for at least 20 minutes in the fridge before cooking. This will help them to settle and not fall apart while cooking.
While you are waiting for the salmon patties to chill, make the dressing. Combine all ingredients in a food processor and pulse until creamy. Taste, and adjust seasonings if necessary.
Heat the oil in a large nonstick skillet over medium heat.
Remove patties from the refrigerator and lightly coat them with the remaining 2 tablespoons of breadcrumbs, pushing them firmly into place while keeping their patty shape. You don’t want them to be sticky or falling apart when you start handling them to cook them. If they feel that way, just add some extra breadcrumbs to the coating.
Add the patties to the pan and cook until browned on the outside, and cooked well all the way through. This will take about 5 minutes on each side, depending on the size of your patties.
Serve on a bed of escarole with sliced radishes drizzled with dressing, or on whole wheat hamburger buns spread with dressing, and topped with a handful of escarole and radishes.