# Salmon Burgers with Herbed Yogurt, Ras al Hanout Parsnip Fries, and Forager’s Green Beans > Coarsely chopped salmon burgers get a golden crust and a cool spoonful of lemony herbed yogurt. Warmly spiced parsnip fries bring sweet, crisp edges, while green beans dressed with Forager’s Vinaigrette keep this autumn plate bright and savory. - URL: https://www.chezjk.com/recipes/salmon-burgers-with-herbed-yogurt-ras-el-hanout-parsnip-fries-green-beans-with-f - Author: Jonathan Katzman - Cooked and photographed: 2023-11-06 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: pescatarian ![Salmon Burgers with Herbed Yogurt, Ras al Hanout Parsnip Fries, and Forager’s Green Beans](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F63e36ea1450e945b.jpg) ## Pan-Seared Salmon Burgers A little finely processed salmon binds the chopped fish while preserving a tender, chunky texture. Chilling the patties helps them hold together during searing. ### Ingredients - 1 1/2 lb skinless, boneless salmon, kept cold - 2 scallions, finely chopped - 2 tablespoons finely chopped flat-leaf parsley - 1 tablespoon finely chopped dill - 1 teaspoon finely grated lemon zest - 3/4 teaspoon kosher salt, plus more to taste - 1/4 teaspoon freshly ground black pepper - 2 tablespoons ghee ### Instructions 1. Check the salmon for pin bones and pat dry. Cut one-quarter of the fish into chunks and pulse in a food processor until sticky and finely minced, stopping before it becomes warm. 2. Chop the remaining salmon into roughly 1/4-inch pieces. Fold together with the processed salmon, scallions, parsley, dill, lemon zest, salt, and pepper until evenly combined. 3. Shape into four patties about 3/4 inch thick on a parchment-lined tray. Refrigerate for 20 minutes. 4. Heat the ghee in a large nonstick or well-seasoned skillet over medium-high heat. Add the patties and cook undisturbed for 3–4 minutes, until a golden crust forms. 5. Turn carefully with a broad spatula, reduce the heat to medium, and cook another 3–5 minutes, until the centers reach 145°F. Avoid pressing down on the burgers. ### Notes - If the patties resist turning, let the crust set for another 30 seconds. Use two spatulas for support if needed. ## Herbed Yogurt Sauce Thick yogurt adds cool richness without running across the plate. Lemon and fresh herbs cut through the salmon and the sweetness of the parsnips. ### Ingredients - 3/4 cup plain whole-milk Greek yogurt - 2 tablespoons finely chopped flat-leaf parsley - 1 tablespoon finely chopped dill - 1 scallion, finely sliced - 1 tablespoon fresh lemon juice - 1 teaspoon extra-virgin olive oil - 1/4 teaspoon kosher salt, plus more to taste - to taste freshly ground black pepper ### Instructions 1. Stir together the yogurt, parsley, dill, scallion, lemon juice, olive oil, salt, and pepper. 2. Refrigerate for at least 15 minutes while preparing the other components. Taste again before serving and adjust the salt or lemon. 3. Keep the sauce thick enough to sit in a generous dollop on each burger; loosen with a teaspoon of water only if necessary. ## Ras al Hanout Parsnip Fries Thin, uneven strips develop browned edges while keeping a tender center. Ras al hanout complements the parsnips’ natural sweetness without needing added sweetener. ### Ingredients - 1 1/2 lb parsnips, peeled - 2 tablespoons olive oil - 1 1/2 teaspoons ras al hanout - 1/2 teaspoon kosher salt, plus more to taste ### Instructions 1. Heat the oven to 425°F with racks in the upper and lower thirds. Line two rimmed baking sheets with parchment. 2. Cut the parsnips lengthwise into thin, flat strips about 1/8–1/4 inch thick and 3–5 inches long. Remove any tough, woody core from large parsnips. 3. Toss thoroughly with the olive oil, ras al hanout, and salt. Spread across the sheets in a single layer with space between the strips. 4. Roast for 12 minutes, then turn the strips and rotate the pans. Roast another 8–16 minutes, removing thinner pieces as they become golden and crisp-edged. 5. Taste for salt and serve promptly. ### Notes - These are tender-centered roasted fries, not uniformly crunchy chips. Crowding the pans will make them steam. ## Green Beans with Forager’s Vinaigrette Cooking the beans just until tender lets the dressing coat them without sacrificing their shape. Dressing them warm carries the vinaigrette evenly across the surface. ### Ingredients - 1 lb green beans, stem ends trimmed - 2 tablespoons Noma Projects Forager’s Vinaigrette, plus more to taste - as needed kosher salt for blanching water ### Instructions 1. Bring a large pot of well-salted water to a boil. 2. Add the beans and cook for 5–7 minutes, until bright green and tender with a little bite. 3. Drain thoroughly and spread briefly on a clean towel to shed excess water. 4. Shake or stir the vinaigrette according to its label directions. Toss the warm beans with 2 tablespoons, then taste and add a little more if needed. Serve warm or at room temperature. ### Notes - Check the vinaigrette label for allergens and dietary suitability when serving guests with restrictions. ## Overall Timing / Workflow Chilling the burgers overlaps with roasting the parsnips. The beans can wait briefly, leaving the skillet free for cooking the salmon just before serving. ### Instructions 1. 0:00 — Heat the oven to 425°F. Prepare and shape the salmon burgers, then refrigerate. 2. 0:15 — Cut, season, and spread the parsnips on baking sheets. Put them in the oven. 3. 0:25 — Mix the yogurt sauce and bring the bean water to a boil. 4. 0:30 — Turn the parsnips and rotate the pans. Blanch, drain, and dress the green beans. 5. 0:35 — Begin searing the burgers. Check the parsnips and remove browned pieces as they finish. 6. 0:45–0:50 — Check that the burgers reach 145°F, adjust the sauce seasoning, and plate immediately. ## Plating Keeping the three main elements separate preserves the fries’ edges and gives the yogurt sauce a clear place on the plate. ### Instructions 1. Place one salmon burger on each plate and top with a generous spoonful of herbed yogurt sauce. 2. Pile the parsnip fries beside the burger rather than beneath the sauce. 3. Arrange the green beans in a loose bundle alongside, leaving excess dressing in the mixing bowl. Serve any remaining yogurt sauce at the table. ## Leftover Path Separate storage keeps the yogurt fresh and prevents the parsnips from absorbing moisture. Gentle, covered reheating limits drying of the salmon. ### Instructions 1. Refrigerate the burgers, yogurt sauce, beans, and parsnips in separate airtight containers within 2 hours. Use within 3 days. 2. Reheat burgers in a covered skillet over medium-low heat with a small splash of water until they reach 165°F. 3. Reheat the parsnips in a 400°F oven for 8–12 minutes, checking frequently, until hot and their edges have crisped again. 4. Serve the beans cold or gently warmed, and add the yogurt sauce only after reheating. Alternatively, flake cold leftover salmon burgers over the beans and spoon the yogurt sauce alongside. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.