Celebrate Spring with a Sesame Seed Encrusted Salmon Burger with Lemon Tzadziki and Asparagus

Sesame Seed Encrusted Salmon Burger with Lemon Tzatziki and Asparagus Slaw

I am still away in Seattle but for today I leave you with my recipe in Eat in and Out Magazine for a Salmon Burger with a sesame seed crust, lemon tzatziki and asparagus slaw.

**Salmon Burgers with Lemon Tzatziki and Asparagus Ribbons**

For Burgers:

1 pound skinless center-cut salmon fillets, cut into 1-inch pieces, divided
2 teaspoons grated lemon rind
2 teaspoons fresh dill, minced
1 tablespoon red onion or shallots, finely chopped
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 (1 1/2-ounce) hamburger buns, toasted

Asparagus Coleslaw

1 lb asparagus, rinsed
1/3 cup (1.3 ounces) crumbled feta cheese
1 tablespoon chopped fresh dill
3 tablespoons fresh lemon juice
1 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Lemon Tzatziki

1/2 English cucumber
1 cup (250 mL) Greek-style plain yogurt
1-2 cloves garlic, minced
1 cup (250 ml) finely chopped fresh dill
Juice of 1/2 lemon
Zest of 1 whole lemon
salt to taste
1/3 cup sesame seeds
Olive oil

For Burgers: Place 1/4 pound salmon, and lemon rind in the bowl of a food processor; process until smooth. Spoon puree into a large bowl. Place remaining 3/4 pound salmon in the same bowl of your food processor; pulse 6 times or until coarsely chopped. Fold chopped salmon, dill, red onion, salt, and pepper into puree. Divide mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Cover with plastic wrap and chill. Generously sprinkle one side of each patty with sesame seeds. Brush olive oil over bottom of a large nonstick skillet to coat evenly. Place skillet over medium-high heat.

Place burgers, seed side down, in skillet; cook until sesame seeds brown lightly, 2 to 3 minutes, reducing heat slightly if necessary. With a spatula, gently turn burgers over and cook just until opaque in the center, about 3 minutes. Transfer salmon burgers to buns, and top with asparagus slaw and Lemon Tzatziki Sauce.

For Asparagus Coleslaw: Combine all ingredients in a small  bowl and stir with a whisk . Gently toss with asparagus ribbons.. Lay each stalk on its side on a cutting board. Holding onto the tough end, use a vegetable peeler to shave off thin asparagus ribbons from stalk to tip, peeling away from the tough end in your hand. Add your ribbons to  medium bowl and toss with vinaigrette.

For Lemon Tzatziki:To achieve the thickest yogurt based sauce possible drain your yogurt in a cheesecloth bag or fine mesh sieve overnight in the refrigerator over a small bowl. In the morning discard liquid in bowl. With a box grater grate the cucumber directly into a mesh strainer or, a couple layers of cheese cloth. Sprinkle with a pinch of sea salt. Set the strainer over a bowl to catch the liquid for a half hour. Squeeze out any remaining liquid with your hands and discard the liquid. In a medium bowl mix strained yogurt, grated cucumber, crushed garlic, dill, lemon juice and lemon zest and salt to taste.

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