Super Salmon Burgers
Slip this hearty BC favourite between an organic bun.
Chill time: 1 hour
Prep time: 15 minutes
Cook time:
Serves: 4
1 15 ounce can premium wild salmon, drained and flaked
2 organic large eggs, beaten
1 cup fresh whole wheat bread crumbs
1 bunch green onions, diced
2 tbsp. fresh lemon juice
1 tbsp. fresh tarragon, minced
1 clove garlic, minced
salt and freshly cracked pepper to taste
3 tbsp. olive oil
3 cups mixed greens
In mixing bowl combine salmon, eggs, 2/3 cup of breadcrumbs, green onions, lemon juice, tarragon, salt and pepper. Shape into 4 patties, about 3/4" thick and dip in remaining bread crumbs. Place patties on a plate and chill for 1 hour. Heat olive oil in a large skillet over medium heat, add the patties and cook 5 min. per side until browned. Serve on a bed of spring greens and top with yogurt-cucumber sauce.
Yogurt-Cucumber Sauce
In a small mixing bowl combine 8 ounces of low-fat plain yogurt, 1/2 cup cucumber, peeled and grated, 1 tbsp. fresh dill, chopped, zest of lemon and salt and pepper to taste. Cover and chill 30 minutes before using.
Note: You can make mini salmon bites for appetizers. Just form salmon mixture into 1 inch balls, sauté in olive oil for about 2 minutes and serve with yogurt dipping sauce.
