Salmon Burgers with Lemon Herb Pesto

By: Elizabeth Roberts
Makes: 6 – 1/3 cup burgers

1 lb. salmon, skin and pin-bones removed (you can ask your fishmonger to do this for you), cut into 1″ chunks.
1/3 cup Italian parsley, roughly chopped
1/3 cup scallions, large dice – white and green parts
1/3 cup bell pepper, large dice (color of your choice)
3-4 Tbs lemon juice, freshly squeezed
1/2 tsp sea salt
freshly ground black pepper, to taste

1. Add salmon, parsley, scallions, and bell pepper to food processor. Pulse until all ingredients are combined.
2. Remove to mixing bowl. Add 2 Tbs lemon juice, salt, and pepper, stir to combine.
3. Using a 1/3 measuring cup, scoop out mixture and form into burgers about 1/2″ thick.
4. Heat pan on medium heat. Lightly brush pan with olive oil then add burgers and cook 3-4 minutes, flip burgers over and finish cooking, about 2-3 minutes.
5. Drizzle each burger with remaining lemon juice. Serve over lettuce greens lightly tossed in herbed vinegar and top with a dollop of Lemon Herb Pesto (see recipe).

By: Elizabeth Roberts
Makes: 1 cup

1 cup basil, packed
3/4 cup Italian parsley, packed
20 garlic chive spears, cut into 2″ lengths
1/4 cup walnuts or pine nuts
2 garlic cloves, roughly chopped
zest of 1 lemon
1 Tbs lemon juice
1/4 – 1/2 cup extra virgin olive oil
sea salt, to taste
pepper, to taste

1. Add herbs, walnuts, garlic, and lemon zest to food processor. Process until nuts are ground and all ingredients are combined.
2. Add lemon juice. Turn on food processor and slowly drizzle in olive oil 1/4 cup at a time until a thick, but not dry, consistency is achieved – you may not need the full 1/2 cup of olive oil.
3.Add a pinch or two of salt and a few grinds of pepper and pulse a few more times to combine. Taste and adjust seasoning as needed.
4. Transfer to a bowl, either use immediately or cover and refrigerate until ready to use.



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