Salmon and Zucchini Burgers are tender and juicy atop a fresh watercress and blueberry salad. This recipe turns leftover salmon into an elegant 30 minute meal, and it's the perfect way to stretch a delicious but pricey fish.
Course: Main Course
Servings: 6small burgers
2cupsflaked leftover salmon
6scallionsthinly sliced, white and green parts
1/2cupcracker or bread crumbsI used Ritz cracker crumbs
3Tbspfresh dill leavesfinely chopped
1/2tspfreshly cracked black pepper
1cupcracker or bread crumbsI used Ritz cracker crumbs
sliced green onions
quick tartar sauce
salt and pepper to taste
Lightly beat the eggs in a large mixing bowl. Add the salmon, breaking apart any large chunks gently with your fingers as you add it.
If your zucchini is very wet, squeeze out the excess moisture in a paper towel. I generally find that I don't have to do this. Add the zucchini, scallions, crumbs, dill, salt, and pepper to the bowl and mix gently but thoroughly.
Use a 1/4 cup measure to scoop out the mixture and form into round patties. Set on a plate, cover well, and refrigerate until you are ready to cook.
Coat the bottom of a skillet with olive oil and heat on medium until hot. Fry the patties for about 4-5 minutes on each side, until golden and crispy on the outside, and hot throughout. I use my spatula to flatten them slightly in the pan.
Serve immediately on a bed of fresh greens, topped with the tartar sauce, more green onions, and a wedge of lemon.
To make the sauce blend the ingredients together and taste to adjust to your liking.
https://theviewfromgreatisland.com/salmon-and-zucchini-burgers/ August 1, 2016