Salmon Burgers With Blueberry-Lemon Raita
Chef Michael Vignapiano
New Rochelle, N.Y.
For a lighter alternative to beef burgers, chef Michael Vignapiano swaps in salmon burgers, made from scratch using fresh fish fillets. While tartar sauce is the usual condiment for fish, he creates an Indian-style raita, using yogurt, blueberries, herbs and spices to add texture and flavor.
1½ cups plain Greek-style yogurt
1/3 cup dried blueberries, chopped
2 tbsp. finely chopped chives
2 tbsp. chopped cilantro
1 tbsp. finely chopped red onion
1 tbsp. finely shredded carrot
¼ tsp. ground cumin
Salt and pepper, to taste
1 lb. salmon fillet, cut into cubes and well chilled
1 tbsp. finely chopped green onions
1 tsp. ancho chili powder
1 tsp. kosher salt
½ tsp. ground black pepper
1 tbsp. egg white, lightly beaten
- With paring knife, remove peel and white membrane from lemon and cut out the sections; discard membranes. Chop lemon sections into small pieces.
- In medium bowl, stir together lemon, yogurt, blueberries, chives, cilantro, onion, carrot, cumin and about ¼ teaspoon salt and 1/8 teaspoon pepper. Cover raita and refrigerate.
- In food processor, roughly chop chilled salmon with two or three pulses; do not overmix. In a separate bowl, combine green onions, chili powder, kosher salt and pepper; stir in egg white. Lightly toss mixture with chopped salmon.
- Form salmon mixture into six patties; grill or sear until cooked through, about 5 minutes per side.
- Serve salmon burgers with raita.
Photo courtesy of U.S. Highbush Blueberry Council