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Salmon Burgers with Dill Sauce
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Top these burgers with slices of cool cucumber for a perfect balance of temperatures and textures. In a pinch, you may substitute three 6-ounce cans of canned salmon for fresh fish.
Burgers:
2 (1 lb) salmon fillets, skinned and cut into 2 inch pieces
2 tablespoons chopped red onion
1 egg
2 teaspoons grated lemon rind
2 tablespoons lemon juice
1/2 teaspoon black pepper
Sauce:
2 ounces cream cheese
1/4 cup heavy cream
1/4 cup chopped dill
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
Prepare a medium grill or heat broiler. Place salmon in a food processor or chop by hand until pieces are about the size of small peas. Combine salmon, red onion, egg, grated lemon rind, juice and pepper. Form into six 4"inch-thick patties. Chill at least 2 hours.
For sauce: In a small saucepan or microwave-safe bowl, melt cream cheese with heavy cream. Cool a few minutes. Stir in dill, salt and pepper; set aside.
Brush patties with oil. Grill patties covered, 2 to 3 minutes per side, until just cooked through. Serve topped with sauce.
Servings: 6
Chill time: 2 hours
Carbohydrates: 2 grams
Net Carbs: 2 grams
Fiber: 0 grams
Protein: 33.5 grams
Fat: 27.5 grams
Calories: 395
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