Salmon Burgers with Green Goddess Sauce Ingredients:
1 pound salmon fillet, preferably wild Pacific, skinned (see Tip)
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, plus a pinch, divided
1/8 teaspoon freshly ground pepper, plus more to taste
3 tablespoons low-fat mayonnaise
1 tablespoon reduced-fat sour cream
1 anchovy fillet, rinsed and finely chopped
2 teaspoons finely chopped fresh chives
1 teaspoon finely chopped fresh parsley
1 teaspoon capers, rinsed and finely chopped
1/2 teaspoon freshly grated lemon zest
1/2 teaspoon fresh lemon juice
1 tablespoon extra-virgin olive oil or canola oil
1. With a large chef’s knife, chop salmon using quick, even, straight-up-and-down motions (do not rock the knife or the fish will turn mushy) until you have a mass of roughly 1/4-inch pieces. Transfer to a large bowl; gently stir in onion (or scallion), cilantro, ginger, 1/4 teaspoon salt and 1/8 teaspoon pepper (do not 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).
2. Mix mayonnaise, sour cream, anchovy, chives, parsley, capers, lemon zest, lemon juice, pinch of salt and pepper in a small bowl.
3. 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 the burgers with the sauce.
Total Fat-10 g
Total carbohydrates-3 g
Sugar- 1 g