Salmon Burgers with Dill Caper Yogurt sauce

• Seafood

  • 2 lbs Salmon

• Produce

  • 1 tbsp Dill
  • 1/2 tsp Garlic
  • 1/2 tsp Lemon, zest
  • 2 tbsp Shallot

• Refrigerated

  • 1 Egg

• Condiments

  • 1 tbsp Capers
  • 1 tsp Dijon mustard
  • 3 tbsp Lemon juice

• Baking & Spices

  • 1 tsp Salt

• Oils & Vinegars

  • 4 tsp Olive oil

• Bread & Baked Goods

  • 1/4 cup Panko, whole wheat

• Dairy

  • 1/2 cup Greek yogurt

Found on thegarlicdiaries.com

Description

Ingredients

• 2 pounds salmon
• 2 tablespoons shallot, minced (about 1 shallot)
• ½ teaspoon lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon salt
• ¼ cup whole wheat Panko
• 1 egg
• 1 teaspoon dijon mustard
• 4 teaspoons olive oil
• For the sauce:
• ½ cup Greek yogurt
• 1 tablespoon lemon juice
• 1 tablespoon capers, pickling liquid drained
• 1 tablespoon dill, finely chopped
• ½ teaspoon garlic, grated

Directions

• Preheat your oven to 350 degrees
• Remove the skin from the salmon, and dice the meat into cubes
• Place the cubes of salmon into your food processor and pulse until the salmon is ground (about the consistency of ground beef or ground turkey)
• Remove the salmon to a medium bowl and add your egg, whole wheat Panko, shallot, lemon zest, lemon juice, salt, and dijon mustard along with a little bit of black pepper
• Mix together until thoroughly combined
• Evenly separate this mixture into 4 parts, and make patties out of each
• In a large skillet, heat your olive oil over medium to medium high heat
• Sear your patties for about 3-5 minutes per side, until they are a deep golden brown
• Place the pan in your preheated oven and bake for about 3 minutes or until the salmon burgers are cooked through
• Meanwhile, for your sauce, mix all ingredients together in a medium bowl (the greek yogurt, lemon juice, capers, dill, and garlic) and season to taste with salt and pepper. Let sit until everything else is done