salmon burgers with lemon dill sauce

When asked for the recipe recently, I was surprised to find I hadn't put it on the blog yet. It's one of my favorites from the Classic Pillsbury Cookbooks, June 1995 issue - the only change in the original recipe is the addition of fresh Parmesan cheese and Old Bay. They can be grilled, fried or baked in the oven, eaten with or without a roll, and take well to catsup - just ask Sam Clemens!

Combine in a medium sized bowl and mix thoroughly together with your hands:

(1) 7.5 ounce can salmon, drained

1/2 cup shredded zucchini

2 tbs. dry bread crumbs (I use the Progresso Italian variety)

2 tbs. freshly grated Parmesan

2 tbs. chopped green onion

1 egg, beaten

1/2 tsp. salt

1/4 tsp. pepper

a dash or two of Old Bay Seasoning

Combine in separate small bowl:

2 tbs. dry bread crumbs

2 tbs. freshly grated Parmesan

Roll golf ball sized portions, squeezing out any drippy liquid, then roll into the small bowl of crumbs and cheese. Flatten between your hands into patties and place in a lightly oiled pan, electric skillet, or foil for the grill. Cook or grill for 5-8 minutes on medium high heat, or bake in the oven at 350 degrees for about 15 - 20 minutes, turning half-way thru. If you like the coating a bit crispier, try broiling for 4-6 minutes.

Serve between English muffins or rolls, or with a side or rice pilaf, and broccoli "trees" (as my daughter Layne used to call them). Double or triple the recipe - they make great leftovers!

Lemon Dill Sauce

Combine in small bowl with a fork, and serve with salmon burgers:

1/2 cup mayonnaise

1/4 cup chopped green onion

1 tbs. freshly chopped dill weed

2 tsps. fresh chives, chopped

1/4 tsp. grated lemon peel

1 tsp. lemon juice