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With tarragon, dill, capers and lemon, green goddess dressing is the perfect accompaniment to these moist salmon burgersHealthy Grilling Recipes

Melissa Rubel Jacobson
December 2010

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Recipe Summary

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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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