|2 servings||calories per servings 700||protein serving 43 g||carbs per serving 65 g||total fat per serving 35 g|
A fresh take on your classic hamburger, these salmon burgers will put a smile on the faces of omnivores and pescatarians alike. The wild-caught sockeye salmon, which is skinned and chopped for your convenience, is sustainably sourced from our friends at Sea to Table, a family-owned distributor that partners with independent fishers and commercial docks across the nation to create better markets for their catch. Cucumber, tomato and radish boast their peak seasonal flavors at this time of year, and with the help of only a drizzle of olive oil and lemon and a pinch of salt become a magnificent side dish to compliment the main event.
|Nutrition Facts||/ Per Serving|
|Total Fat||35 g|
|Saturated Fat||7 g|
|Trans Fat||0 g|
|Total Carbohydrates||65 g|
|Dietary Fiber||4 g|
MISE EN PLACE
• Juice lemon.
• Dice cucumber.
• Halve radish lengthwise; thinly slice crosswise.
• Cut 2-4 slices from the center of the tomato. Dice remaining tomato.
• Chop green onion, keeping white and green parts separate.
• Pick and chop parsley.
• Pick and chop dill.
• Reserve 4 whole lettuce leaves for burgers. Cut or tear remaining leaves into bite-size pieces.
• Split buns.
• In a large bowl, whisk together honey, half of lemon juice, 1 teaspoon olive oil and 1/4 teaspoon kosher salt.
• Toss in cucumber, radish and diced tomato.
In a small bowl, combine 2 packets mayonnaise, onion greens and dill.
• Chop salmon vigorously into very small (pea size or smaller) pieces.
• In a bowl, combine salmon, panko, remaining 1 packet mayonnaise, onion whites, parsley, remaining lemon juice, tamari, 1/4 teaspoon kosher salt and 1/4 teaspoon pepper.
Note: You can chop salmon in a food processor, but be careful not to over-process.
• Using wet hands, form the salmon mixture into 2 patties, about 5 inches in diameter.
• Place burgers on a plate. Place by the stove.
Toast buns as desired.
• Place a large skillet over medium-high heat. Add 1 tablespoon cooking oil. When oil is hot, carefully add salmon patties. Cook without disturbing until browned and set on bottom, 3-4 minutes.
• Gently flip. Cook on other side until browned and opaque throughout, 2-3 minutes.
• Remove from heat.
• Toss cut lettuce with cucumber mixture.
• Divide between 2 plates.
• Place a toasted bun on each dinner plate.
• Divide dill mayonnaise between bottom buns.
• Top each with a salmon burger, sliced tomato and lettuce leaves. Close burgers, and enjoy!
Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC.Learn More...