DILL AND CAPER SALMON BURGERS
Time in the Kitchen: 30 minutes
Servings: 4
1½ pounds skinless, boneless wild salmon
2 teaspoons Dijon mustard
2 tablespoons dill, finely chopped
1 tablespoon capers, drained
1 jalapeño pepper, seeds and white veins removed, finely chopped
2 tablespoons finely chopped red onion
¼ teaspoon salt
lemon, cut into wedges, for garnish
You'll have no trouble forming these flavorful salmon burgers into patties without needless fillers like breadcrumbs or egg. Once you master this
version, be creative with how you flavor the salmon burgers. Try scallions, ginger and tamari, or black olives and basil.
To save time, ask your fish monger to skin and de-bone the salmon for you.
Cut the salmon into chunks and put ¼ of it in the food processor with the mustard. Pulse until the salmon forms a smooth paste. It is this paste-
like texture that will help the burgers hold together. Add the remaining salmon and ingredients and pulse to break the salmon up into small chunks,
but not so long that it becomes smooth.
Shape the salmon into four burgers. The burgers can be fried in a skillet with a little oil or grilled. In both cases, cook for 3-5 minutes until the
burger is firm and easy to flip. Continue cooking the second side for another 3-5 minutes. Serve with wedges of lemon.
Macronutrient Profile (perserving)