If you've started an herb garden this year, chances are by now you have a surplus! Don't let your herbs go to waste -use them in recipes and dry them for use over the fall and winter. We've got another great grilling recipe that is unique and also takes advantage of a common herb from the garden: Dill! Not to mention cucumber AND tomato!
Cucumber dill salmon patties (with lemon-caper mayo)
2 small Persian cucumbers, roughly chopped
1/4 large red onion, diced (about ¼ cup)
1 tbsp fresh lemon juice
1 lb boneless, skinless salmon fillet or vegan imitation salmon
1 large egg or plant-based egg
1/2 cup whole-grain bread crumbs
2 tbsp chopped fresh dill
1 tsp Dijon mustard (TRY:Woodstock Organic Dijon Mustard)
1 tsp wasabi paste
1/4 tsp each sea salt and ground black pepper
1/4 cup olive oil or plant-based mayonnaise
2 tbsp capers, drained, rinsed and chopped
2 tsp lemon zest
In a food processor, pulse cucumbers, onion and lemon juice until finely chopped. Add salmon and pulse until coarsely chopped. Add egg, bread crumbs, dill, mustard, wasabi paste, salt and pepper and pulse until just combined.
Line a large plate with parchment paper. Shape salmon mixture into 6 patties and arrange in a single layer on plate. Refrigerate for 30 minutes.
Preheat a grill to high and lightly brush grates with cooking oil. Place patties on grill, close lid and grill until bottoms are grill-marked, about 5 minutes. Turn, close lid and grill until an instant-read thermometer reaches 145°F when inserted in thickest part, about 4 minutes.
Meanwhile, prepare lemon caper mayo: In a small bowl, stir together mayonnaise, capers and lemon zest. Serve with patties.
Hope you liked this grilling recipe - please get in touch with us at Rooted in Nature if we can help you make your grilling area picture perfect this summer!