Salmon, Cucumber, Dill Patties

Categories:Ridge's Dishes
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img_1818Sick of your traditional burger? Want to add in a little more fish to your diet? Try this wonderful cucumber, dill, salmon patty topped with a delicious lemon, caper mayo. Dill is a great soother for an upset stomach and it helps with insomnia. Dill has the ability to prevent bacterial overgrowth. It has bone building calcium, magnesium, and manganese.

2 small cucumbers, roughly chopped

¼ large red onion, diced (about ¼ cup)

1 tbsp fresh lemon juice

1 lb boneless, skinless salmon fillet

1 large egg

½ cup whole-grain bread crumbs

2 tbsp chopped fresh dill

1 tsp Dijon mustard

½ tsp each sea salt and pepper

Lemon Caper Mayo

¼ cup Greek yogurt

2 tbsp capers, drained, rinsed and chopped

2 tsp lemon zest


  1. Place cucumbers, onion, and lemon juice in a food processor until finely chopped.
  2. Add salmon and pulse until it becomes almost a paste.
  3. Add egg, bread crumbs, dill, mustard, salt, and pepper and pulse until mixed in.
  4. Line a plate with parchment paper and create six patties. Refrigerate for 30 minutes.
  5. Preheat grill to high then place patties on grill. Grill until bottoms are grill-marked (about 5 minutes).
  6. Flip patties and grill until the instant-read thermometer reaches 145 degrees Fahrenheit (about 4 minutes).
  7. Stir Greek yogurt, lemon zest, and capers together in a
    small bowl.
  8. Top the patties with the lemon caper sauce and serve on a lettuce bun.

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