Sunny Anderson’s Green Goddess Salmon Burger | The Kitchen | Food Network

Sunny loves a green goddess anything; salad, mussels, lobster tails, twice-baked potatoes. This is her newest addition, and it’s her new favorite. If you aren’t into salmon, this is great with ground dark meat, turkey or chicken!
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Sunny’s Green Goddess Salmon Burger
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 4 hr 50 min (includes chilling time)
Active: 40 min
Yield: 4 to 6 servings

Ingredients

Patties:
2 pounds boneless, skinless salmon
1/4 cup loosely packed and finely chopped fresh cilantro
1/4 cup loosely packed and finely chopped fresh dill
1/4 cup loosely packed and finely chopped fresh curly parsley
2 tablespoons finely chopped fresh tarragon
2 tablespoons plain full-fat Greek yogurt
2 teaspoons kosher salt
1/2 teaspoon chipotle chile powder
Zest of 1 lemon plus 1 tablespoon lemon juice
1 scallion (green part only), finely chopped
Freshly ground black pepper

To Finish:
Olive oil, for frying
Mayonnaise, for spreading
6 potato buns, warmed
2 beefsteak tomatoes, sliced 1/2-inch thick
Kosher salt and freshly ground black pepper
1/4 cup red wine vinegar
2 heads Bibb lettuce

Directions

For the patties: Finely chop a third of the salmon by hand and add it to a large bowl. Puree the remaining salmon in a food processor, then add to the bowl along with the cilantro, dill, parsley, tarragon, yogurt, salt, chipotle powder, lemon zest, lemon juice, scallions and a few grinds of black pepper. Stir to combine, then make 4 to 6 patties of equal size (a mounded 1/3 cup). Be sure to pack them tight. Place on a plate or tray and refrigerate for 4 to 8 hours.

To finish: Preheat a large pan on medium heat and add a few tablespoons of oil. Add the patties and cook for about 5 minutes on each side, adding oil to the pan if needed.

Spread a thin layer of mayonnaise on all the bun bottoms. Add a patty to each. Add a tomato slice to each and season with salt and pepper. Moisten a paper towel with vinegar and dab the leaves of lettuce with it. Add them to the burgers along with the bun tops.

Cucumber Pineapple Mocktail
Recipe courtesy of Katie Lee Biegel
Level: Easy
Total: 2 hr 20 min (includes chilling time)
Active: 20 min
Yield: 4 servings

Ingredients

2 cups cubed English cucumber, plus cucumber ribbons, for garnish
2 limes, juiced
2 cups pineapple juice
1 tablespoon grated fresh ginger
1 to 2 tablespoons honey or agave
1 bunch fresh mint leaves, plus more for garnish
Ice, for serving
Soda water, for topping

Directions

Special equipment: muddler

To a blender, add the cucumber, lime juice, pineapple juice, ginger and honey. Blend until smooth.

Strain through a fine mesh sieve over a bowl. Place the mixture in the fridge for 2 hours to chill.

When ready to serve, add 1 tablespoon fresh mint leaves to each of four highball glasses and muddle to release the natural oils.

Twirl a cucumber ribbon around the sides of each glass and fill the glasses with ice. Pour over the chilled cucumber pineapple drink. Top with soda water and sprigs of mint. Serve.

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Sunny Anderson’s Green Goddess Salmon Burger | The Kitchen | Food Network

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