Salmon Burgers with Green Goddess Dressing
Salmon Burgers
  • 1pound wild salmon filletskinned (453.5 grams)
  • 2tablespoons finely chopped red onionor scallion
  • 2tablespoons finely chopped green onion
  • 2tablespoons chopped fresh flat leaf parsley
  • 1/2teaspoon finely chopped and peeled fresh ginger
  • 1 organic free range egg
  • 4tablespoons finely grated breadcrumbsdivided (plus more as needed)
  • 3/8teaspoon sea salt
  • 1/8teaspoon freshly ground pepper
  • 1tablespoon canola oil
  • 4tablespoons Green Goddess dressing
  • Handful of escarole,or your favorite leafy greens
  • 4 radishessliced thinly
  • 4 whole wheat hamburger buns(optional)
Green Goddess Dressing
  • 3/4cup mayonnaise
  • 1/4cup sour cream
  • 3tablespoons minced fresh chives
  • 2tablespoons chopped fresh flat leaf parsley
  • 1tablespoon chopped fresh cilantro
  • 1teaspoon capersrinsed and roughly chopped
  • 1teaspoon prepared horseradish
  • 2teaspoons freshly grated lime zest
  • 1teaspoon fresh lime juice
  • 1teaspoon chopped fresh red chili
  • 1/8teaspoon sea salt
  • Freshly ground black pepper to tasteto taste
  1. Chop salmon into approximately 1/4-inch pieces or smaller.
  2. In a large bowl, mix the salmon, onions, tablespoons parsley, ginger, egg, 2 tablespoons breadcrumbs, salt and pepper.
  3. Divide the mixture evenly into four parts and form into patties, each about 1 inch thick.
  4. Chill patties for at least 20 minutes in the fridge before cooking. This will help them to settle and not fall apart while cooking.
  5. 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.
  6. Heat the oil in a large nonstick skillet over medium heat.
  7. 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.
  8. 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.
  9. 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.