Salmon Burgers With Green Goddess Sauce Recipes

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!

KETO POACHED SALMON WITH GREEN GODDESS SAUCE

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.

SALMON BURGERS W/GREEN GODDESS SAUCE

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.

GRILLED SALMON BURGERS WITH GREEN GODDESS DRESSING

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.

PERFECT SALMON BURGERS

Steps:

• Cut three-quarters of the salmon into 1/4-inch pieces. Put in a large bowl. Cut the rest of the salmon into chunks; transfer the chunks to a food processor along with the mustard, mayonnaise, lemon juice, lemon zest and cayenne. Pulse to make a paste. Add the pureed salmon mixture to the bowl with the diced salmon. Add the scallions, 2 tablespoons panko, 1/2 teaspoon salt, and black pepper to taste. Gently mix until just combined.
• Line a baking sheet with parchment paper and brush with olive oil. Divide the salmon mixture into 4 mounds on the parchment paper. With damp hands, pat into 4-inch-wide, 3/4-inch-thick patties. Cover loosely with plastic wrap and refrigerate at least 30 minutes.
• Preheat the broiler. Spread the remaining 1 cup panko on a plate. Press both sides of the salmon patties in the panko. Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the patties (in batches if necessary) and cook until browned on the bottom, 3 to 4 minutes, adjusting the heat if necessary. Turn and cook until the other side is browned and the patties feel springy in the center, 3 to 4 more minutes. Transfer to a paper towel-lined plate to drain; season with salt.
• Meanwhile, arrange the buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes. Serve the patties on the buns; top with tartar sauce and arugula.

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.

SALMON BURGERS

Steps:

• In a small bowl, combine the first eight ingredients. Add salmon and mix well. Shape into two patties. , In a large skillet, cook patties in butter over medium heat, for 5-6 minutes on each side or until browned. Serve on rolls with lettuce.

SALMON BURGERS

Steps:

• Mix salmon, oats, onion, egg, lemon juice, mustard, salt, and black pepper in a bowl until evenly combined. Divide and shape mixture into four patties.
• Heat vegetable oil in a large skillet over medium-high heat; pan-fry salmon patties until heated through, about 7 minutes on each side.