2 tablespoons finely chopped red onion, or scallion
2 tablespoons chopped fresh cilantro
1/2 teaspoon finely chopped peeled fresh ginger
1/4 teaspoon kosher or sea salt
1/8 teaspoon freshly ground pepper
1 tablespoon extra-virgin olive oil, or canola oil
4 tablespoons Green Goddess Sauce, (recipe follows)
Instructions
1. 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
overmix. 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.
2.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.
Make Ahead Tip- Prepare through Step 1, cover and refrigerate for
up to 2 hours.
Tip- Place salmon fillet on a clean cutting board, skin side down.
Starting at the tail end, slip the blade of a long, sharp knife
between the fish flesh and the skin, holding the skin down firmly
with your other hand. Gently push the blade along at a 30° angle,
separating the fillet from the skin without cutting through either.
Note
Maybe try canned salmon instead to make it stick better
Originally Submitted
10/4/2012
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