Salmon Pattiesburgers With A Yogurt Herb Sauce Food

CRISPY ONION SALMON BURGERS WITH EASY HERB SAUCE

Steps:

• Prepare salmon burgers according to package directions and keep warm.
• In a small mixing bowl, stir together the yogurt, mayonnaise, horseradish, and herbs. Add salt and pepper to taste.
• To assemble, place the salmon burger patties on top of the bottom of the hamburger buns. Top each with a dollop of the herb sauce, french fried onions, and the bun tops.
• Serve immediately.

SALMON BURGERS/PATTIES WITH A HERB SAUCE

Steps:

• Boil some salted water in a large pan, add salmon add cook until salmon flakes easily, drain water.
• Remove skin from salmon and break up into chunks into a large mixing bowl.
• Add all other ingredients except sauce ingredients, mix well shape into patties, 8 large and about 15-20 if you want to serve these as finger foods, refrigerate until needed.
• Mix all sauce ingredients and again place in the fridge until ready to use.
• Heat some oil in a large fry pan, cook patties either side until nicely browned.
• To Serve: Either serve over salad as I did or serve in burger buns.

SALMON BURGERS WITH A YOGURT DILL SAUCE

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.