SF Recipe #1 - Salmon Burgers with Creamy Dill Sauce

No, that's not "San Francisco" recipes, but "Sean-Friendly!!"

In the continuing adventures of Sean+Sylvia, I need a place to post recipes so that I can pin them on my Pinterest boards.  By the way, I was very late to the Pinterest game, avoiding it at all costs... until I got engaged.  Since the wedding, it has been invaluable as I learn to cook and bake for my highly food-allergic husband.

Said husband, Sean, bought a lovely house in the South Hills of Missoula about 6 months before I met him.  Soon after, his younger brother, Caleb, started renting the basement bedroom from him. Caleb was the first of Sean's family that I met - a surreal experience, for sure!

But I digress. When Caleb moved to the East Coast in September 2013, he left an assortment of random things, including 10 cans of salmon. Yeah, salmon.  What do you do with that much salmon?  Well, since I detest and deplore the wasting of food, I have been determined to find out.  To kick off this cooking/baking portion of my blog, here is the favorite, "sooo good," salmon recipe that has become a staple in our diet - at least, as long as the salmon lasts! :)

Salmon Burgers with Creamy Dill Sauce
(adapted from this fresh salmon recipe and this canned salmon one)

Makes 4 burgers.  Prep time: 25 minutes  Cook time: 10 minutes

for the burgers

• 1 can (14.75 ounces) canned salmon
• 1 egg
• 1/4 cup chopped green onion
• 1/4 cup bread crumbs (we use Gillian's Bread Crumbs)
• 1 tablespoon finely grated fresh ginger
• 2 teaspoons minced garlic
• 1/2 teaspoon champagne vinegar and/or 1/2 teaspoon lemongrass*
• 1/4 teaspoon black pepper
• 1 tablespoon light (cooking) olive oil

for the Creamy Dill Sauce

• 2-3 teaspoons minced garlic
• 2 tablespoons finely chopped fresh dill
• 1 teaspoon wine vinegar OR 2 teaspoons lemon juice
• 1/2 cup plain Greek yogurt

1. Drain and reserve liquid from salmon.  Remove bones, if desired.
2. Combine all of the salmon burger ingredients EXCEPT oil in a large bowl.
3. Make into burger patties.  If the mixture is too dry to form them, add reserved liquid from salmon, 1 teaspoon at a time.  Likewise, if is too wet, add breadcrumbs 1 teaspoon at a time.
4. Heat the oil in a frying pan over medium-high heat.  When the pan is very hot, add the burgers and cook for 3-4 minutes per side, turning gently.
5. In a small bowl, stir together sauce ingredients.
6. Serve on buns, topped with the creamy dill sauce.  Enjoy!

*October 2016 UPDATE: This summer, we discovered that Sean can eat lemongrass.  I used that in this recipe the last time we made it.  I have yet to try it with both the vinegar and the herb, as I was out of the former that particular time.  I'll make it again soon and update this!