Chef notes

Every summer, I make version after version of green goddess dressing and it never fails to hit the spot. I love its versatility — many of the ingredients are interchangeable and the dressing itself pairs perfectly with a massive array of dishes.

One dish I keep coming back to is the salmon burger. Green goddess is a great match for this lean patty, as the tangy yogurt balances the rich salmon, and the fresh herbs add flavor. (Trust me, you’ll want to serve extra on the side for dipping.)

Part of the beauty of this dressing is that the recipe is adaptable. If you don’t have yogurt, swap in sour cream, buttermilk or kefir. (If using the latter two, you might not need the added milk to thin it out) You can even make it vegan by using a plant-based yogurt. As for the herbs, use whatever you have on hand or love to eat from the list.

The food processor is used twice in this recipe, but it’s not necessary to wash it in between steps. Whizz the dressing and transfer it to a serving bowl, then add the ingredients for the patties, according to the recipe.

Obviously, green goddess dressing can be made year-round, but the bounty of tender herbs in the warm weather months begs for it. Double the recipe and use it a few days later to drizzle over some salad greens, serve it alongside grilled chicken or steak, or try it as a party dip on a platter full of raw veggies.

Technique Tips: Most salmon comes skin-on, but you can ask your fishmonger to remove it for you. It’ll cut down on your prep.

It may seem like an unnecessary extra step, but refrigerating the patties after forming helps make them firm. That way, they’re less likely to fall apart during cooking. You can pre-form the patties up to 24 hours in advance of cooking to save time.

Ingredients

Green Goddess Dressing

1 cup Greek yogurt
1 cup packed fresh herbs, including cilantro, basil, parsley, and/or mint
1/4 cup chopped fresh chives
2 tablespoons fresh tarragon leaves (optional)

1 clove garlic, peeled
2-3 tablespoons milk
kosher salt and freshly cracked black pepper, to taste

Salmon Patties

1½ pounds salmon fillets, skin removed
2 teaspoon Dijon mustard
1/4 cup Green Goddess Dressing (see above)
3/4 cup panko breadcrumbs
2 tablespoons capers, drained

1 teaspoon kosher salt
2 tablespoon unsalted butter, softened
4 brioche buns, split
2 tablespoon vegetable oil
sliced tomato and arugula, for serving

Fulfilled by

Preparation

In the bowl of a food processor, make dressing by combining yogurt, herbs, chives, tarragon (if using) and garlic. Process until combined. Add milk, 1 tablespoon at a time, until dressing is smooth and drizzly (but not too runny). Season with salt and pepper. Transfer to a bowl and set aside. Return bowl to food processor (no need to clean).

Roughly chop half the salmon and place it in the bowl of the food processor. Finely dice the remaining salmon into 1/4-inch cubes and place in a large bowl. Add Dijon and 2 tablespoons of the prepared dressing. Process until pasty. Transfer to the bowl with the chopped salmon. Add panko, capers and salt and mix until ingredients are evenly distributed. Form the mixture into four (4-inch) patties. Cover loosely with plastic wrap and refrigerate for at least 30 minutes, until chilled.

When ready to cook patties, spread butter on the cut side of the buns and toast. Set aside. Heat vegetable oil in a large nonstick skillet over medium-high heat. Gently place patties in the hot oil and cook until golden brown and cooked through, 3 to 4 minutes per side.

Assemble burgers by placing the patties on the bottom half of the toasted buns. Top with more dressing, tomato, arugula and top buns.