Fresh Salmon Burgers

salmon burgerFROM:  THE RODALE WHOLE FOODS COOKBOOK
Occasionally a fish monger will have ends from the salmon (thin fillets) and may sell them at a discount. They would be perfect in this recipe since the salmon is getting chopped. Serve the burgers as they are, or place on whole-grain rolls and top with thick slices of tomato and slathers of additional mayo.

INGREDIENTS

Serves:   Prep: 10min Cook: 8min Total: 18min

  • 1 1/2 pounds skinless salmon fillets, cut into chunks
  • 4 scallions, thinly sliced
  • 2 tablespoons mayonnaise
  • 1 tablespoon capers, finely chopped
  • 1 teaspoon grated lemon zest
  • 1 tablespoon lemon juice
  • 1 tablespoon vegetable oil
DIRECTIONS
  1. In a food processor, pulse the salmon until finely chopped. Transfer to a bowl, add the scallions, mayonnaise, capers, lemon zest, and juice, and mix to combine. Shape into 4 patties. Place on a plate, cover, and refrigerate at least 30 minutes.
  2. In a large skillet, heat the oil over medium heat. Add the patties and cook until just opaque throughout, about 4 minutes per side.
NUTRITIONAL FACTS PER SERVING
CALORIES 306.7 CAL
FAT 16.7 G
SATURATED FAT 2.3 G
SODIUM 193.3 MG
CARBOHYDRATES 3.4 G
TOTAL SUGARS 0.9 G
DIETARY FIBER 0.5 G
PROTEIN 34.2 G