Summertime Salmon Burgers

1 Jun
Well we’re officially post-Memorial Day! Coupled with 80 to 90 degree daily weather, I think it’s safe to assume we have approached the summer season! Despite the impending humidity and overheating in pencil skirts, I am definitely looking forward to spending time outside on my deck, grilling up delicious meals for friends and family.  My usual go-to meal is some sort of delectable burger, mixing and matching fresh ingredients to jazz up my red meat.  But as we know, too much of anything isn’t a good thing.  So in an attempt to take a healthier, less fatty route,  I whipped up this salmon burger recipe last week- gotta love my girl Martha Stewart’s culinary insights! It takes less than 30 minutes and serves four.  Pair it with these awesome grilled stuffed zucchini boats for a nutritious, flavor-packed meal!
You’ll need:
Salmon Burgers with Yogurt Dill Sauce
  • 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 (I used whole-wheat Naan bread)
  • Romaine lettuce, for serving
Stuffed Zucchini
  • 2 zucchini
  • 1 cup garbanzo beans
  • 2 small tomatoes
  • small handful chopped kalamata olives
  • small handful of chopped green onions
  • small handful of goat cheese
  • about 1/4c basil pesto
To make the burgers, start by dicing the salmon filet.  The best way to do this is to use a sharp knife and slice the salmon lengthwise in 1 inch strips, then cut crosswise to make 1 inch by 1 inch cubes.  It’ll be easy to make the patties without crushing the fish.
photo 2
In a medium bowl, combine the salmon, horseradish, lemon zest and juice, egg, scallions, breadcrumbs, 1 teaspoon salt, and 1/8 teaspoon pepper; mix gently with a fork.
photo 3
Turn on the grill to high heat.  Grab handfuls of the salmon mixture and make four even patties.
photo 1-1
Almost ready for the grill!  But first, let’s make the zucchini boats.  Cut each zucchini in half the long way.  Take a spoon and scoop out the insides, leaving 1/4 inch perimeter around the skin so the boats keep their shape.  Then cut across in half.
photo 1
In another medium bowl, combine the garbanzo beans, chopped tomatoes, chopped kalamata olives, green onions, goat cheese, and pesto.  Mix together and taste to your liking.  In a smaller bowl, mix together the chopped fresh dill and yogurt and set aside.
photo 4
Now, place the salmon patties on the high heat, and grill for 5-7 minutes on each side or until done. Simultaneously grill the zucchini boats by placing them scooped-side down for 5 minutes, then flip over for an additional 5 minutes or until tender.  As burgers come close to being done, halve the Naan bread and place on the grill to heat up.  Remove the zucchini boats from the grill and fill in with your goat cheese veggie mix.  Remove patties from the grill, place on Naan bread with romaine lettuce and a huge dollop of the dill yogurt mix.
photo 3-1 photo 4-1
HOW GOOD do these look?! And I have to say, the salmon burger was equally as delicious as its red meat counterparts. Now get to grillin’!
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One Response to “Summertime Salmon Burgers”

  1. Cynthia McGurren June 2, 2014 at 1:44 am #

    Colby, honey, another awesome post!! I can’t wait to make them myself! WE missed you at the class of 2014 grad parties this weekend at the Gabe’s and Hall’s. xo Mum

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