Salmon Burgers With A Yogurt Dill Sauce Recipes

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SALMON BURGERS WITH YOGURT-DILL SAUCE



Salmon Burgers with Yogurt-Dill Sauce image

Lemon, horseradish, and scallions brighten these healthful salmon burgers. Broiling them creates a delicious golden-brown crust without extra fat.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 20m

Number Of Ingredients 11

1 pound skinless salmon fillet, finely diced
1 tablespoon prepared white horseradish
1/2 teaspoon grated lemon zest, plus 1 tablespoon fresh lemon juice
1 large egg, lightly beaten
3 scallions, thinly sliced
2 tablespoons plain dried breadcrumbs
Coarse salt and ground pepper
1/2 cup plain low-fat yogurt
1 tablespoon chopped fresh dill
4 whole-wheat hamburger buns, split and toasted
Romaine lettuce, for serving

Steps:

  • Heat broiler, with rack set 4 inches from heat. In a medium bowl, combine salmon, horseradish, lemon zest and juice, egg, scallions, breadcrumbs, 1 teaspoon salt, and 1/8 teaspoon pepper; mix gently with a fork.
  • Form salmon mixture into four 3 1/2-by-1-inch patties; place on a rimmed baking sheet. Broil without turning until browned on top and opaque throughout, 6 to 7 minutes.
  • Meanwhile, combine yogurt and dill in a small bowl; season with salt and pepper. Serve burgers on buns with yogurt-dill sauce and lettuce.

Nutrition Facts : Calories 332 g, Fat 11 g, Fiber 4 g, Protein 30 g, SaturatedFat 2 g

FRESH SALMON BURGERS WITH LEMON-YOGURT SAUCE



Fresh Salmon Burgers with Lemon-Yogurt Sauce image

These are a little like crab cakes, but they're made with fresh salmon and grilled. The secret to juicy (not pasty!) salmon burgers is to chop the salmon coarsely with a knife.

Provided by RuthE

Categories     Appetizers and Snacks     Seafood     Fish Cake Recipes

Time 30m

Yield 8

Number Of Ingredients 19

2 ½ pounds salmon filet, skin and pin bones removed
2 eggs, beaten
⅔ cup finely chopped parsley
¼ cup finely chopped green onions
2 tablespoons fresh lemon juice
½ cup plain dried bread crumbs
1 tablespoon seafood seasoning (such as Old Bay®)
½ teaspoon salt
½ teaspoon black pepper
½ cup plain yogurt
2 tablespoons light mayonnaise
2 tablespoons finely chopped parsley
2 tablespoons finely chopped green onion
1 tablespoon fresh lemon juice
⅛ teaspoon salt
⅛ teaspoon black pepper
2 tablespoons olive oil
8 brioche buns, split and toasted
2 cups fresh arugula

Steps:

  • Chop salmon into 1/8- to 1/4-inch pieces. Transfer to a bowl with 2 eggs, 2/3 cup parsley, 1/4 cup green onions, 2 tablespoons lemon juice, bread crumbs, seafood seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper; mix together with your hands. Divide into 8 equal portions and pat into 3 1/2-inch patties (1/2 inch thick). Chill, covered, at least 30 minutes or up to 4 hours.
  • Stir together yogurt, mayonnaise, 2 tablespoons parsley, 2 tablespoons green onion, 1 tablespoon lemon juice, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.
  • Preheat an outdoor grill to medium heat (325 degrees F to 375 degrees F).
  • Brush patties with oil. Oil grate. Grill patties, turning carefully, until cooked through and a thermometer inserted in center of each patty registers 160 degrees F, 2 to 3 minutes per side. Serve on buns with sauce and arugula.

Nutrition Facts : Calories 465.1 calories, Carbohydrate 29.5 g, Cholesterol 145.1 mg, Fat 20.9 g, Fiber 1.9 g, Protein 37.6 g, SaturatedFat 3.9 g, Sodium 792.7 mg, Sugar 2.2 g

SALMON BURGERS WITH A YOGURT DILL SAUCE



Salmon Burgers With a Yogurt Dill Sauce image

Make and share this Salmon Burgers With a Yogurt Dill Sauce recipe from Food.com.

Provided by hen58603

Categories     Healthy

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb skinless salmon fillet (frozen is fine)
1 tablespoon prepared white horseradish
1/2 teaspoon lemon zest (to taste)
1 tablespoon fresh lemon juice
1 large egg
3 scallions, thinly sliced (to taste)
1 tablespoon of plain dried breadcrumbs
4 large crusty or wheat rolls
salt and pepper
1 tablespoon chopped dill (fresh is best, but dried is fine)
1/2 cup plain low-fat yogurt
1 tablespoon prepared white horseradish

Steps:

  • Lightly cook salmon, after thawing if frozen. An easy way is to poach in very hot but not boiling water for about 4-5 minutes. Do not cover salmon with water, only allowing water to be about half way up the fillets. Set aside.
  • Put egg in bowl, lightly beat. Mix in 1 tbsp horseradish, lemon zest, lemon juice, scallions, breadcrumbs, tsp of salt and 1/8 tsp pepper. Mix evenly.
  • In another bowl, break up salmon into small pieces/flakes.
  • Pour egg mixture from step two on to of salmon, and mix until salmon is thoroughly covered with mixture.
  • Cover glass or similar dish with foil (saves on cleanup!). Make four similarly-sized balls of this salmon mixture using your hands and space evenly on the dish.
  • Press each ball into a patty of about 3.5in in diameter and 1 inch thickness.
  • Cover the dish and the salmon patties and place in fridge for at least 30 minutes. This helps the patties maintain their shape.
  • While patties are in fridge, mix yogurt, dill, salt, pepper and 1 tbsp horseradish (to taste) in a small bowl to make sauce. Cover and refrigerate. The longer this sauce is in the fridge, the stronger the dill flavor.
  • Remove patties from refrigerator.
  • Heat a pan or skillet to medium to high heat. Pour a small amount of olive oil in the skillet, and when hot place patty or patties (can do one one or more at a time depending on your comfort level) in pan.
  • Let sizzle until brown on one side, and then flip. If you made the patties well and refrigerated them, flipping should be easy.
  • When brown on both sides, place on bun of your choice, toasted or prepared however you like (I like to brush bun with olive oil, parmesan cheese and hot pepper before toasting in convection oven).
  • Cover with yogurt dill sauce, and add lettuce, tomatoes, etc. Serve immediately.

Nutrition Facts : Calories 358.9, Fat 8.3, SaturatedFat 1.7, Cholesterol 113.8, Sodium 476.6, Carbohydrate 36.9, Fiber 2, Sugar 4.4, Protein 32.3

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