Zesty Salmon Burgers
ingredients
2 tsp. olive oil
½ cup finely chopped red onion
¼ cup finely chopped celery
1 garlic clove, minced
1 lb. skinned salmon fillet, cut into 1-inch pieces
1 Tbsp. Dijon mustard
¼ cup panko bread crumbs
Dash Old Bay seasoning
Sauce
¼ cup nonfat mayonnaise
1 tsp. small capers
1 tsp. fresh lemon juice
¼ tsp. lemon zest
4 (1-oz.) whole wheat hamburger buns (optional, not included in nutritional analysis)
4 thin tomato slices
4 lettuce leaves
preparation
4 servings
Serving size: 1 burger
Preparation time: 20 minutes
Cooking time: 8 minute
1. Heat the olive oil in a skillet over medium heat. Add the red onion, celery, and garlic, and sauté for 3 minutes. Add the mixture to a bowl.
2. Add the salmon to a food processor, and pulse just until coarsely chopped. Add to the sautéed vegetables.
3. Add the mustard, bread crumbs, and Old Bay seasoning, and mix well. Shape into 4 (3/4-inch) patties.
4. Coat the rack of an outdoor grill with cooking spray. Bring the grill up to medium-high heat. Add the salmon patties, and cook for about 3 to 4 minutes per side.
5. Combine all the ingredients for the sauce.
6. Serve the salmon burgers (with or without the buns) with some of the sauce drizzled on top and a slice of tomato and lettuce. (Alternately, sauce, tomato, and lettuce can be served alongside.)
nutrition
Nutrition facts
Carbohydrate exchanges 0.5
Lean meat exchanges 4
Fat exchanges 1
Amount per serving
Calories 265
Calories From Fat 115
Total Fat 13 g
Saturated Fat 2.1 g
Trans Fat 0 g
Cholesterol 80 mg
Sodium 310 mg
Total Carbohydrate 10 g
Dietary Fiber 1 g
Sugars 3 g
Protein 27 g
Comments
Zesty Salmon Burgers
I have a subscription to Diabetes Forcast and really look forward to the insights and most of all the recipes. My friends know that I am a type II diabetic with diet and pill control so they are really suportive. Well, I had saved the salmon recipe because it sounded really terrific. My friend and his wife along with my wife love salmon. Me, not so much. Well, I tried this recipe for a dinner for the four of us and I have to say it was a immediate hit, and I even had to admit that it was a great mixture of flavours.
My friends have since asked me to make it again even offering to buy the salmon as I am the cook in this group.
Thanks for a great gastronomic delights.
R Hall
Tijeras, NM
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