Lemon Dill Salmon Burgers with Spinach Horseradish Sauce

My husband, Peter, and I love to travel.  We especially love Las Vegas.  We've been four times now and every time we're there, we go to The Bellagio for breakfast.  (This last trip we finally got to stay there!)  The thing I look forward to the most on their breakfast buffet is the lox and bagels.  I love all the little topping choices!  So when I saw the ingredients in these burgers, I knew I would love them too.  We will definitely be having these again!

For all of my Catholic friends, I'm posting today so that you have plenty of time to get the ingredients to make these on Friday!

Lemon Dill Salmon Burgers


1 1/2 lb. skinless, boneless, wild Alaskan salmon (You can ask them at the fish counter to remove the skin and bones for you.)
1 tbsp. peppercorn mustard (or Dijon mustard - whatever you have on hand)
2 tbsp. finely chopped dill (or more if you really like dill)
2 tbsp. capers, drained
1 jalapeño pepper, seeds and white veins removed, finely chopped
3 tbsp. finely chopped purple onion
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
2 tbsp. lemon juice

Cut the salmon into chunks and put 1/4 of it into a food processor with the mustard.  Pulse until salmon forms a smooth paste.  Add the remaining salmon and ingredients and pulse to break the rest of the salmon up into the paste.

Shape the salmon mixture into patties.  Heat 2 tbsp. olive oil in a frying pan over medium high heat.  Cook for 5 minutes on one side and then flip and cook for 5 minutes on the other side.  Even though the patties seem very soft and like they will fall apart as they cook, they stayed together surprisingly well!  Serve with sliced tomatoes, purple onion, and the spinach horseradish sauce below.

Spinach Horseradish Sauce
2 large handfuls of fresh spinach
1 small handful of fresh parsley
2 tbsp. prepared white horseradish
1 clove garlic, finely chopped
1/2 cup mayonnaise
2 tbsp. fresh lemon juice
3 tbsp. purple onion, finely chopped
1/4 tsp. kosher salt
1 tbsp. water

Mix all ingredients in a blender until smooth.  This is a great dip for fresh vegetables also!



*Recipes are originally from Primal Blueprint, by Mark Sisson, but I added and/or changed ingredients here and there.