GREEN GODDESS SALMON BURGERS
Steps:
- Add all ingredients to a food processor and blend until combined.
- Add the salmon filet (I cut mine into 4 pieces) to the food processor. Pulse until it is in small pieces but not completely ground up. Remove the salmon and put it in a large bowl. Add the shallot, garlic, egg, bread crumbs, paprika, salt and pepper, basil and parsley to the bowl. Stir with a large spoon to combine then bring the mixture together with your hands. Form the mixture into 4 burgers or 8 sliders that are slightly less than 1 inch in diameter - or however many you want so they fit the size of your buns!
- Heat a large skillet over medium heat and add 2 tablespoon of the olive oil. Add the burgers (I do it in two batches) and cook on both sides until golden brown, about 2 to 3 minutes per side. You want the insides of the burger to be opaque, so I usually turn the heat down to low and cover the skillet for another minute or two to ensure that they are cooked.
- To assemble the burgers, add the greens on the bottom of the bun. Place the burger on top, followed by the avocado and green goddess sauce. Serve immediately!
GRILLED SALMON BURGERS WITH GREEN GODDESS DRESSING
Dripping with herby green goddess dressing, these ginger-infused grilled salmon burgers are a healthier spin on a cookout classic.
Provided by Fanny Slater
Categories Burgers
Time 1h30m
Number Of Ingredients 14
Steps:
- Chop the salmon into 1/4-inch chunks and place half in a large mixing bowl.
- Add the other half to the bowl of a food processor with the red onion, chives, parsley, dill, ginger, 4 tablespoons of the panko, egg, salt, and pepper. Pulse several times until the salmon is finely chopped and the other ingredients are evenly mixed into the fish.
- Transfer the mixture to the mixing bowl with the reserved chunks of salmon. Gently fold everything together. Divide and form into 4 patties that are about 1 inch thick, placing some panko in your hands if the mixture is too sticky to form.
- Transfer the patties to a plate, cover with plastic wrap, and refrigerate for at least 30 minutes, or preferably for 1 hour.
- Preheat a grill or grill pan to medium-high, about 350-400°F.
- Place the remaining 4 tablespoons of panko on a plate. Uncover the salmon patties and lightly coat them with the panko, pressing firmly to make sure the breadcrumbs adhere. If they feel too sticky or delicate, add more breadcrumbs 1 tablespoon at a time as needed to the outside to keep them intact. Brush or drizzle lightly with the canola oil on both sides.
- Place the patties on the grill and cook undisturbed until a crust forms on the bottom, about 2-3 minutes, and then carefully flip them over. Cook for an additional 2 minutes. The internal temperature of the salmon burgers should read 135°F.
- Remove the patties from the grill and then assemble on the buns. Top with even amounts of the green goddess dressing and dress with your desired toppings.
Nutrition Facts : ServingSize 1 burger, Calories 567 calories, Sugar 7 g, Sodium 1255.4 mg, Fat 29.7 g, SaturatedFat 4.4 g, TransFat 0.1 g, Carbohydrate 39.7 g, Fiber 2.6 g, Protein 29.6 g, Cholesterol 117.2 mg
SALMON BURGERS WITH GREEN GODDESS SAUCE
The key to perfect salmon burgers is to handle the fish delicately: don't over-season, over-handle, or overcook it. Cutting the salmon into small pieces by hand takes a little while, but you want it in tender little bits. Serve over a bed of salad greens with the Green Goddess Sauce.
Categories Lunch
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- With a large chef's knife, chop salmon using quick, even, straight-up-and-down motions (do not rock the knife through the fish or it will turn mushy) until you have a mass of roughly 1/4-inch pieces. Transfer to large bowl and gently stir in onion (or scallion), cilantro, ginger, salt and pepper, being careful not to over mix. Divide the mixture into 4 patties, about 1 inch thick. Chill in the refrigerator for at least 20 minutes (or up to 2 hours) before cooking.
- Heat oil in a large nonstick skillet over medium heat. Add the burgers and cook until browned on both sides and just cooked through, 4 to 6 minutes total. Serve with 1 tablespoon Green Goddess Sauce each.
- For Green Goddess Sauce, combine the last 10 ingredients in a food processor and pulse to combine.
Nutrition Facts : Servingsize 1 burger, Calories 183 calories, Fat 9 g, SaturatedFat 2 g, Cholesterol 55 mg, Carbohydrate 2 g, Protein 23 g, Sodium 254 mg, Sugar 1 g
GREEN GODDESS SALMON BURGERS
These salmon burgers are packed full of flavor by some choice seasonings--dijon mustard and tarragon, and then topped with avocado, arugula, red onion, and a perfectly herbacious green goddess dressing
Provided by Kaitlin
Categories Fish and Seafood
Time 1h6m
Number Of Ingredients 28
Steps:
- First prepare the salmon patties. Take a 1-pound salmon fillet, and cut it into large chunks. If it has skin, remove it. (We saved the skin and seared it to a delicious crisp and proceeded to have an impromptu chef's snack with white rice and roasted seaweed. Epic. Don't be that person who throws away perfectly delicious salmon skin.)
- Divide the salmon into 2 portions--one-third and two-thirds. For one-third of the salmon, pulse 6 times. For the other two-thirds, pulse 4 times. This ensures that the patties have a nice texture. Transfer to a mixing bowl, and add the panko, egg, 2 tablespoons of olive oil, dijon mustard, and tarragon. Form into 3 patties, ½-inch thick.
- In a separate small bowl, make the seasoning. Combine the salt, black pepper, paprika, cayenne, garlic powder, and onion powder. Sprinkle on both sides of each patty. Transfer the patties to the refrigerator while you prepare the rest of the burger components.
- To make the green goddess dressing, combine the mayonnaise, Greek yogurt, herbs, anchovies, lemon juice, salt, and black pepper in a food processor or blender and blend until smooth. Easy, right?
- Next, you're ready to cook your salmon patties. Heat a cast-iron skillet over high heat with 2 tablespoons of oil. When it's really hot, carefully place the salmon patties in the pan and cook for 2-3 minutes. When golden brown, flip the patties, and cook for another 2-3 minutes on the other side.
- While the salmon patties are cooking, toss your burger buns into a toaster and butter them in preparation for your burger building.
- To build your burger, add a generous spoonful of green goddess dressing to the bottom half of the bun. Place your salmon patty down, followed by the thinly sliced onion, the avocado, and the arugula. Spread another generous spoonful of dressing on the top half of the bun, squidge it onto the rest of the burger, and enjoy!
Nutrition Facts : Calories 825 kcal, Carbohydrate 64 g, Protein 51 g, Fat 42 g, SaturatedFat 15 g, Cholesterol 285 mg, Sodium 1214 mg, Fiber 7 g, Sugar 4 g, ServingSize 1 serving
SUNNY'S SPICY GREEN GODDESS BURGER
Steps:
- For the patty. In a large bowl, add the beef and gently break it up so it isn't in one big lump. High over the top, sprinkle the salt, cumin and a few nice grinds of black pepper. With your less dominant hand, make a claw or pitchfork and fold the beef over itself while turning the bowl with your other hand. The goal is to blend but not over-mix the beef. Divide into 4 equal parts and make into balls. Cover and let them rest at room temperature for 2 hours.
- For the glaze. In a medium bowl, add the jelly, cilantro, dill, mint, parsley, scallions and jalapeno. Stir to combine.
- To grill and glaze. Heat the grill to 400 degrees F.
- Press or form each ball of beef into a patty slightly larger than the circumference of the buns. Place over the direct heat of the grill and cook until they release, about 4 minutes. Flip the burgers, move to the indirect heat of the grill and immediately top each with a nice spoonful of the glaze. Continue to cook until desired doneness.
- For serving: To build the burgers, start on the bottom buns and build up. Place the cheese, grilled and glazed patty, a spritz of lime and a handful of chips on each. Smear equal amounts of avocado on the inside of each top bun. Top the burgers and serve.
KETO POACHED SALMON WITH GREEN GODDESS SAUCE
This elegant dish is full of healthy fats, and though it seems fancy, it's really simple--especially with the make-ahead sauce that's bursting with fresh herbs. A salmon skin "chip" on each plate adds some fun texture and a little something different.
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the sauce: Combine the oil, scallions and garlic in a small unheated skillet. Turn the heat to low and cook undisturbed until the mixture begins to sizzle, about 30 seconds. Remove from the heat. Transfer the mixture to a small food processor. Add the parsley, sour cream, lemon juice, mayonnaise, tarragon, dill and anchovy and pulse to mix, then blend until smooth. Season with salt and pepper to taste.
- For the salmon: Sprinkle the fish all over with 1 teaspoon salt and 1/4 teaspoon pepper. Add the dill and lemon slices to a large skillet with high sides. Pour in the wine and 1 cup water, then bring to a boil. Reduce to a simmer and place the fish on top of the lemon and dill. Cover and poach until the fish is just cooked through and flakes easily when lightly pressed with a fork at its thickest part, depending on the thickness of the fish, 8 to 12 minutes.
- Just before serving, warm the oil in a large skillet over medium heat. Pat the salmon skins dry with a clean towel, then add to the skillet and sprinkle with a pinch of salt. Cook, turning with tongs, until lightly browned and beginning to crisp, 4 to 6 minutes. (The skin will crisp up further as it cools.) Spread 1 to 2 tablespoons of the sauce on 4 plates. Top each with a piece of salmon. Garnish each with a salmon skin "chip" and serve with the remaining sauce on the side.
GREEN GODDESS SALMON WITH POTATOES AND SNAP PEAS
A sheet pan and a broiler are the secret to many easy weeknight meals. In this particularly vibrant dish, they impart a complex grill-like flavor to salmon and potatoes, which are broiled simultaneously on the same sheet pan. While they cook, you'll blend together a lively green goddess dressing of fresh herbs, yogurt, mayonnaise, garlic and anchovies. When the oven timer chimes, toss the roasted potatoes with raw cucumbers and snap peas. Serve alongside the just-flaky salmon and dollop with the verdant dressing. The crunchy vegetables, warm potatoes, tender fish and creamy dressing make for an unexpected though delightful combination. (For the dressing, tarragon, dill, parsley or cilantro will provide a familiar flavor to this classic sauce, but mint or arugula will work, too.)
Provided by Sarah Copeland
Categories dinner, seafood, vegetables, main course
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the broiler to high with the rack about 6 inches from the broiler. On a sheet pan lined with a silicone mat or aluminum foil, toss the potatoes with 2 tablespoons oil, season with salt and pepper and spread out in an even layer. Broil until crispy and brown and just getting tender, about 10 minutes, turning with a spatula halfway through.
- Meanwhile, rub the remaining 2 tablespoons oil on both sides of the fish and season generously with salt and pepper. Remove the sheet pan from the oven, move the potatoes to the edges and nestle the fish between them, skin-side up. Broil until the skin is crispy, about 5 minutes. With a large spatula, flip the fish and continue to broil until the fish flakes easily but the center is still pink and glossy, 3 to 5 minutes. (If the potatoes are done after cooking the fish on the first side, pull them from the oven and transfer to a large serving bowl. If not, leave them until the fish is cooked to your desired doneness.)
- While the fish cooks, combine the parsley, mixed herbs, anchovy, garlic, lemon zest, yogurt and mayonnaise in a blender and purée until thick and uniformly green. Taste and season with salt and pepper as needed.
- Remove the fish and potatoes from the oven. Scrape the potatoes into a large bowl and toss with the snap peas and cucumbers; squeeze half the lemon over the top, season with salt and pepper and toss again. Cut the remaining lemon half into 4 wedges.
- Transfer the fish and vegetables to a platter and serve the dressing on the side; or divide the fish and vegetables among four plates and dollop with dressing. Sprinkle with dill and serve with lemon wedges.
SALMON BURGERS W/GREEN GODDESS SAUCE
This is from Eating Well magazing. I haven't made it yet, but I ripped out the recipe and now need to get it on here b4 I lose it! I plan to try it sometime soon. The recipe sez that cutting the salmon into small pieces by hand will take time, but it will be worth it. Remember to leave time to chill these before cooking (20 minutes to 2 hours).
Provided by A la Carte
Categories < 30 Mins
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 16
Steps:
- With a chef's knife, chop the salmon using quick, even, straight up and down motions (don't rock the knife or you will make the salmon mushy). Try to cut the salmon into 1/4" pieces.
- Transfer to a large bowl and gently stir in the onion, cilantro, ginger, salt and pepper, being careful not to over mix.
- Divide the mixture into 4 patties, about 1" thick.
- Chill in the fridge for at least 20 minutes or up to 2 hours before cooking.
- Heat the oil in a non-stick skillet over medium heat. Add the burgers and cook until brown on both sides, and just cooked through (about 4-6 minutes total).
- FOR THE SAUCE:.
- Combine all ingredients in a food processor and pulse to combine.
- Serve 2 tbsp of the sauce with the salmon burgers.
Nutrition Facts : Calories 459, Fat 24.8, SaturatedFat 6.3, Cholesterol 120.7, Sodium 831.9, Carbohydrate 3.7, Fiber 0.8, Sugar 0.8, Protein 52.8
FRESH SALMON BURGERS WITH LEMON-YOGURT SAUCE
These are a little like crab cakes, but they're made with fresh salmon and grilled. The secret to juicy (not pasty!) salmon burgers is to chop the salmon coarsely with a knife.
Provided by RuthE
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 30m
Yield 8
Number Of Ingredients 19
Steps:
- Chop salmon into 1/8- to 1/4-inch pieces. Transfer to a bowl with 2 eggs, 2/3 cup parsley, 1/4 cup green onions, 2 tablespoons lemon juice, bread crumbs, seafood seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper; mix together with your hands. Divide into 8 equal portions and pat into 3 1/2-inch patties (1/2 inch thick). Chill, covered, at least 30 minutes or up to 4 hours.
- Stir together yogurt, mayonnaise, 2 tablespoons parsley, 2 tablespoons green onion, 1 tablespoon lemon juice, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.
- Preheat an outdoor grill to medium heat (325 degrees F to 375 degrees F).
- Brush patties with oil. Oil grate. Grill patties, turning carefully, until cooked through and a thermometer inserted in center of each patty registers 160 degrees F, 2 to 3 minutes per side. Serve on buns with sauce and arugula.
Nutrition Facts : Calories 465.1 calories, Carbohydrate 29.5 g, Cholesterol 145.1 mg, Fat 20.9 g, Fiber 1.9 g, Protein 37.6 g, SaturatedFat 3.9 g, Sodium 792.7 mg, Sugar 2.2 g
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