Steelhead Trout Burgers, Dill Yogurt Sauce, Lemon Pico de Gallo, & Sauteed Kale with Parsnip Fries

One of my favorite things about living in the Pacific Northwest is the fresh fish they farm out of the Columbia River.  It doesn't get more fresh or delicious.  I found the most beautiful Steelhead Trout, so I decided to make burgers. 

I will not eat mayonnaise. Ever.  So I've been developing ways to make dressings and sauces with Greek yogurt.  I use it for all kinds of things like my Blue Cheese Wedge Salad or my Chipotle Cream for tacos instead of sour cream.  It's just so tangy and literally dances on my tongue!  I love when flavors do that!  For this burger I made a dill yogurt sauce, and it was a huge pay off.  

I had left over Lemon Pico de Gallo from my Open Faced Sloppy Joes recipe, so I decided they would make a perfect topping for this burger.  Then I sauteed some kale.  If you don't like kale, you're cooking it wrong.  It needs acid, sugar, and a little fat, and if you're gonna cook kale, make sure it sautes for a long time to break down the stems.  

A burger has to have fries right?  For a healthier version, I chopped up a few parsnips and baked them in the oven until they were crispy!  You're gonna love these! 

Follow me on Facebook for more recipes=> DeAnna Lee

Steelhead Trout Burgers:

1 lb. Steelhead Trout
3 tbsp. fresh dill 
1 shallot
2 cloves garlic
1 egg
1 cup panko bread crumbs
1/2 tsp. red pepper flakes 
1 tsp. salt
1 tsp. pepper

Dill Yogurt Sauce: 

1 cup Greek yogurt
1 lemon
1 tbsp. grated onion
1 garlic clove grated
3 tbsp. fresh English cucumber grated 
pinch salt and pepper

Lemon Pico de Gallo:

1 cup grape tomatoes cut in half 
1/2 onion chopped
1 jalapeno pepper minced 
1/2 cup fresh parsley chopped
1/2 cup fresh English cucumbers seeded and chopped

Sauteed Kale:

1 bag chopped kale 
1/2 onion
3 cloves garlic
1/2 cup white wine
1 lemon 
1/2 cup chicken stock
2 tbsp. maple syrup 
1/2 tsp. red pepper
1 tsp. salt 
1/2 tsp. pepper

Parsnip Fries: 

2 large parsnips 
1 tbsp. fresh dill
1 tbsp. olive oil 
salt and pepper to taste

1.  Start with the burgers.  Over medium heat saute the chopped shallots and garlic.  Add to a large bowl.  Remove the skin from the fish and mince.  Add the fish to the bowl.  Add the egg, dill, red pepper flakes, panko, salt and pepper.  Mix and form into patties. Set in the refrigerate to set up.  

2.  In a bowl add the yogurt.  Add fresh lemon. Use a grater to add the onion, garlic, and English cucumber.  Then add a dash of salt and pepper to taste.  Go easy on the salt.  It doesn't need a lot. 

3.  Chop all the ingredients for the pico de gallo, mix together in a bowl, cover and refrigerate.  

4.  Over medium heat start the kale.  Saute the onions and garlic for a couple minutes, then add the kale.  It will shrink just like spinach. Add the white wine, lemon, chicken stock and stir to wilt the kale. Once the kale has wilted add the maple syrup, red pepper flakes, salt and pepper.  Turn the heat down to a simmer, cover, and let the kale cook for at least 30 minutes.  The longer it cooks, the more tender it will become.  You might have to add a little more liquid to keep the it from burning.  Add a little chicken stock or wine or lemon.  Your choice.  

4.  Now for the fries.  Peel the parsnips.  Cut in half, then continue to cut length wise in half until you have a piece that resembles a french fry.  The fries don't have to be perfect just similar in size. Place on a large sheet tray.  In a small bowl mix together olive oil and fresh dill and using a brush coat the fries.  Add a little salt and pepper.  Toss everything to coat.  Bake in a 400 degree oven for 20- 25 minutes turning once.  I preheat the oven at the same time I start the grill for the burgers.  

5. Heat grill on medium-high heat.  Put down a piece of tin foil and grill each burger 5 -6 minutes per side.  

6. Build your burger!  

Follow me on Facebook for more recipes=> DeAnna Lee