Ingredients
2 teaspoons freshly chopped parsley leaves
1/2 Vidalia onion, diced or scallion
2 eggs
1/2 cup panko bread crumbs
1/2 teaspoon cracked black pepper
1 teaspoon kosher salt
1 lemon, zested
4 tablespoons Dill Mayonnaise, recipe follows
1/2 lb skinless and boneless pink salmon
2 tablespoons grapeseed oil
Sliced tomatoes
Ciabatta bread
Preparation
Preheat oven to 400 degrees F. In medium bowl, combine, parsley, onions, eggs, panko, black pepper, salt, lemon zest and Dill Mayonnaise together. Add drained salmon and mix well together. Make 4 patties and set aside in fridge.
In a large skillet on medium, heat 2 tablespoons of grapeseed oil. Place burgers in skillet. Cook over medium heat until browned. Turn and brown other side. Place in oven for 3 to 4 minutes. Serve on buns with Spicy Dill Mayonnaise.
