Ingredients
Nonstick vegetable cooking spray
1/2 cup chopped scallions, white and green parts only
1/2 cup freshly squeezed lemon juice
1 pound skinless wild salmon fillets, bones removed, cut into 1-inch pieces
1 large egg, lightly beaten
2 tablespoons chopped fresh dill
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
4 English muffins, toasted
Sliced Vidalia onion, for serving (optional)
Sweet red pepper relish, for serving (optional)
Wasabi mayonnaise, for serving (optional)
Ketchup, for serving (optional)
Preparation
Spray a medium nonstick skillet with cooking spray and place over medium heat. Add the scallions and cook until translucent, about 2 minutes. Increase heat to medium-high. Add the lemon juice and cook until almost all liquid evaporates, about 4 minutes. Transfer to a bowl to cool.
Place salmon in a food processor and pulse until coarsely ground. Add to scallions. Mix in the egg, dill, salt, and pepper. Form into 4 equal patties.
Spray a large nonstick skillet with cooking spray and place over medium-high heat. Cook patties until golden brown and cooked through, about 2 minutes per side. Serve on English muffins with desired toppings.
