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Horseradish Salmon Burgers with Dill Pickle Mayo

Caper berries and capers come from the same plant, but they are not the same. Caper berries are about the size of an olive and are pickled with the stems on. Capers are the small flower buds of the plant; they are brinier than caper berries.

Caper berries can be found in specialty stores and online.

Course Main Course
Cuisine North American
Keyword Caper berries, Dill Pickles, Hellman's Real Mayonnaise, horseradish, Wild Sockeye Salmon

Ingredients

Salmon Burgers

  • 2 cans (213 gr) Wild Sockeye Salmon, drained, bones removed 0 CHO
  • 1 egg, beaten 0 CHO
  • 2 TBSP (30 gr) prepared horseradish 0 CHO
  • 1 tsp. dried dill 0 CHO
  • 3 TBSP (21 gr) caper berries, chopped 0 CHO
  • ½ c (30 gr) Gluten Free Kikkoman Panko Rice Crumbs 25 CHO
  • ¼ tsp. salt 0 CHO
  • ¼ tsp. pepper 0 CHO
  • 2 TBSP avocado oil 0 CHO
  • Caper berries to garnish 0 CHO

TOTAL CHO 25 CHO

  • TOTAL WEIGHT 400 GRAMS
  • 25 CHO DIVIDED BY 400 GRAMS = .062 CHO/GRAM
  • 4 BURGERS = 100 GRAMS EACH 6.25 CHO EACH

Dill Pickle Mayo

  • ½ cup (103 gr) Hellman’s Real Mayonnaise 0 CHO
  • 3 TBSP (30 gr) dill pickles, finely chopped 1 CHO
  • 1 TBSP dill pickle juice 0 CHO

TOTAL CHO 1 CHO

  • TOTAL GRAMS 145 GRAMS
  • 1 CHO DIVIDED BY 145 GRAMS = .006 CHO/GRAM
  • 4 SERVINGS = .21 CHO/SERVING

Instructions

  1. Remove bones and any skin from salmon.
  2. Add salmon and remaining ingredients to a medium bowl and mix.
  3. Form 4 salmon burgers and refrigerate covered with plastic wrap for minimum of an hour.
  4. The dill pickle mayo can be made and refrigerated as well, so that the meal can come together quickly when you are ready.
  5. Heat avocado oil in a non-stick skillet and cook patties on medium until cooked through and golden brown on the outside (about 15 minutes).
  6. Garnish with more caper berries and dill pickle mayo, along with your salad of choice.
  7. Depending on the time of year, we like a Fresh Corn Salad or a leafy green one.