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Salmon Burgers with Green Goddess Dressing

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With tarragon, dill, capers and lemon, green goddess dressing is the perfect accompaniment to these moist salmon burgers.

  1. 1 1/2 pounds skinless salmon fillet, cut into 1-inch dice
  2. 1 teaspoon finely grated lemon zest
  3. Kosher salt and freshly ground pepper
  4. 1/2 cup mayonnaise
  5. 1 scallion, coarsely chopped
  6. 1 oil-packed anchovy fillet, drained
  7. 2 tablespoons coarsely chopped tarragon
  8. 2 tablespoons coarsely chopped flat-leaf parsley
  9. 1 tablespoon coarsely chopped dill
  10. 1 tablespoon fresh lemon juice
  11. 2 teaspoons capers, drained
  12. 4 hamburger buns, split
  13. 8 thin slices seedless cucumber
  14. 1 large tomato, thinly sliced
  15. 1 Hass avocado, thinly sliced
  1. In a food processor, combine the salmon with the lemon zest, 1 1/4 teaspoons of salt and 1/4 teaspoon of pepper. Pulse until the salmon is finely chopped but not pureed. Form the salmon mixture into four 3/4-inch-thick patties and refrigerate for 15 minutes.
  2. Meanwhile, in a food processor, puree the mayonnaise with the scallion, anchovy, tarragon, parsley, dill, lemon juice and capers until smooth. Season with salt and pepper and scrape the dressing into a bowl. Refrigerate until ready to use.
  3. Heat a grill pan or light a grill. Grill the salmon burgers over moderately high heat until cooked through, about 4 minutes per side. Transfer the salmon burgers to a plate. Grill the buns until toasted.
  4. Spread the buns with the green goddess dressing and set a salmon burger on each bun. Top the burgers with the cucumber, tomato and avocado slices. Close the burgers and serve.


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