Ingredients
For quick-pickled cucumber salad:
- 1 seedless cucumber, very thinly sliced
- 2 shallots, thinly sliced
- ¼ cup white or rice wine vinegar
- 1 small sprig fresh dill, minced
- 1 tsp. sugar
- ¼ tsp. sea salt
- fresh cracked pepper, to taste
For burgers:
- 1 pound wild-caught salmon, thawed if frozen, finely chopped
- ½ cup bread gluten-free bread crumbs
- 1 egg, lightly beaten
- 1 large shallot, minced
- 1 Tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ⅛ teaspoon fresh ground black pepper
For sauce:
- ½ cup plain Greek yogurt
- Zest of 1 lemon
- 1 Tablespoon capers, rinsed and drained, finely chopped
- 1 Tablespoon finely minced dill
- salt and black pepper, to taste
- For serving:
- 4 gluten-free or regular buns
- 1 cup baby spinach
Directions
- For quick-pickled cucumber salad: place cucumber slices and shallot in a bowl. Add the vinegar, dill, sugar, salt and pepper. Toss to combine. Set aside for 15-20 minutes before serving. Cover and refrigerate leftovers for two to three days.
- For salmon burgers: using a very sharp, thin knife, remove skin from salmon fillets. Check for any pin bones and remove them. Finely chop the salmon and place it in a medium bowl with the shallot and remaining ingredients. Gently mix with a fork until well-combined.
- Line a rimmed baking sheet with parchment paper. Move oven rack so it is set 4 inches from the heat source. Set broiler to low. Form the salmon mixture into four evenly sized patties about 3½ to 4-inches in diameter, and about 1-inch thick. Place the patties on the lined baking sheet, and slide it into the oven. Stay close by. Broil for 6-8 minutes, then rotate the baking sheet. Do not turn the burgers over. Broil for an additional 6-8 minutes, or until cooked through. They will be cooked when they are opaque throughout and browned on top.
- For yogurt caper sauce: while the burgers are broiling, mix together the yogurt and other sauce ingredients in a small bowl.
- To serve: toast the buns, if desired, and divide the baby spinach between the four buns. Top with salmon burger and a big spoonful of yogurt caper sauce. Serve with the cucumber salad on the side.