I wasn't quite sure how I'd like it as I'd never had a salmon burger before but was ready for a challenge. I kinda got grossed out when I put the salmon in the food processor but I got through it. the mix came together really well. Next time I may dice my salmon pieces a bit smaller though. Although it didn't change the taste of the burger, the bigger pieces made it harder for the patties to be formed and stay formed.
All in all I thought this burger was quite tasty. Although I may spice it up a bit next time.
Inspiration: Beantown Baker
Pesto Dill Salmon Burgers
- 12 oz salmon, diced
- 2 teaspoons dried dill weed
- 1 tablespoon pesto sauce
- 1 teaspoon table salt
- 1 teaspoon black pepper
- 2 teaspoons mustard
- 2 teaspoons olive oil
- 4 Thomas' Light Multi-Grain English Muffin
- 2 tablespoons reduced-calorie mayonnaise
- 2 teaspoons mustard
- 1 cup spinach
- 1 small tomato, sliced
In a medium bowl, combine the pureed mixture with the remaining diced salmon, dill, pesto, mustard and salt and pepper.
Shape into 4 4oz patties. Make an indentation in the center.
Heat a cast-iron skillet over medium-high heat. Coat skillet with oil. Cook the patties for 4-5 minutes per side. Serve on English muffins with spinach and mayonnaise mixed with mustard.
Serves 4 | 8 WW+ Points
1 comment:
These look great. I've tried something similar with chicken with great results. I bet the salmon and dill go together really well.
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