Salmon Burgers

Nice twist on the usual Salmon filets.  You can eat this grilled salmon in a burger or bun-less and some salad.  The salad I made with this was the Summer Tomato Salad

You'll Need:

• 1 lb. raw salmon fillet, boneless, skinless, but in to 1-inch chunks
• finely grated peel (lemon zest) of 1 medium lemon
• Juice of 1/2 medium lemon
• 1 Tbsp Dijon mustard
• 1 Large egg white
• 1 1/2 tsp finely chopped fresh dill
• 1 1/2 tsp. finely chipped fresh chives
• 1/2 tsp. fine sea salt
• 1/4 tsp found black pepper

To Make:

1. Place salmon, lemon peel, lemon juice, mustard, egg while, dill, chives, salt and pepper in a food processor.  Pulse in approx. three 5 - second pulses, or until finely chopped but not so fine that it becomes a paste. 
2. Cover cooking sheet with parchment paper and lightly coat with spray.
3. Scoop out salmon mixture onto paper and form 4 flat burgers
4. Cover patties with plastic wrap, refrigerated at least 1 hour to set.
5. Coat cast iron skillet with oil; wipe out excess oil with paper towel, leaving just a thin layer on the surface (1/4 tsp)
6. Heat skillet on medium-high for 2-4 minutes of until the oil begins to smoke
7. Place patties onto the skilled by using the parchment paper to pick up, invert them onto the skillet, then gently peel off the parchment.  Cook for 2 1/2 - 3 minutes on each side or until golden on the outside.  Do not move patties until they have cooked the full time on each side for the mixture to set.

This recipe is found from the Fixate cooking show, which is found exclusively on Beachbody OnDemand.  

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