Monday, February 28, 2011

Dilly Whoppers

Makes 6 Servings

1 1/2 lbs boneless, skinless salmon fillets, cut into chunks
1 cup fresh whole wheat bread crumbs
1/2 cup crumbled light feta cheese (2 oz)
1/4 cup minced shallots
1 tbsp honey mustard
1 tbsp freshly squeezed lemon juice
1 egg
1 tbsp minced fresh dill
1 tsp grated lemon zest
1/4 tsp each salt and pepper

1.  Place salmon chunks in a food processor.  Pulse on and off until salmon is chopped into very small pieces.  (If you don't have a food processor, use a very sharp knife and mince salmon by hand.)  Transfer salmon to a large bowl.  Add remaining ingredients.  Mix will using your hands.

2.  Form mixture into 6 patties, about 3/4 inch thick.  Place patties on a large plate, cover with plastic wrap, and refrigerate for 1 hour. (Chilling will help the patties hold their shape while cooking)

3.  Spray a large, non-stick skillet with cooking spray and heat over medium-high heat.  Add patties and cook for about 4 minutes per side, until salmon is cooked through.  Be careful not to overcook the patties, and be gentle when flipping them so that they don't fall apart.  If you don't have a high-quality (unscratched!) non-stick pan, you might want to cook the patties in a tablespoon or two of olive oil.

4.  If desired, serve patties on small, whole wheat hamburger buns with sliced tomatoes, lettuce, and honey mustard, or top them with a spoon of low-fat tarter sauce (below) and serve with salad.

Low-Fat Tarter Sauce
1/2 cup low-fat mayonnaise
1 tbsp minced fresh dill
1 tbsp sweet pickle relish
2 tsp each prepared horseradish and freshly squeezed lemon juice

Mix together and refrigerate until ready to use.

Recipe taken from

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