Friday, February 5, 2016

{Gluten and Dairy Free} Salmon Burgers with Sriracha Mayo

Skinny Taste created this wonderful salmon burger that has my mouth watering. I make a similar one and blend it with cooked rice instead of panko. You could do gluten free bread crumbs or crackers as well. I would use soy free vegenaise for the sauce, because it is egg free. Yum!!

Packed with omegas and delicious!
photo from Skinny Taste
Naked Salmon Burgers with Sriracha Mayo
Servings: 4 • Size: 1 burger • Points +: 7 pts • Smart Points: 7
Calories: 290 • Fat: 15 g • Carb: 11 g • Fiber: 3 g • Protein: 26 g • Sugar: 2 g
Sodium: 397 mg • Cholesterol: 113 mg


For the Spicy Sriracha Mayo:

  • 3 tbsp light mayonnaise (Hellman's)
  • 1 tbsp sriracha

For the salmon patties:

  • 1/4 cup red bell pepper, diced
  • 1/4 cup yellow bell pepper, diced
  • 6 tbsp panko
  • 1 clove garlic, minced
  • 1 pound wild salmon fillet
  • 1 large egg, lightly beaten
  • 1/2 tablespoon reduced sodium soy sauce
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon kosher saltcooking spray
  • 4 cups baby arugula
  • 4 oz avocado, sliced


Combine mayonnaise and sriracha, set aside.

Remove the skin from the salmon, and cut about a 4 oz piece off. Place in a food processor or chopper to finely chop. This will help hold the burgers together.  With a knife finely chop the remaining salmon.

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