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| photo from Skinny Taste |
Skinny Taste came up with this crazy yummy dinner/lunch idea. I would make some changes to make it allergy friendly that have worked for me in the past (check out the parentheses)
Naked Salmon Burgers with Sriracha Mayo
Skinnytaste.com
Servings: 4 • Size: 1 burger • Old Pts: 6 pts • Points+: 7 pts
Calories: 290 • Fat: 15 g • Carb: 11 g • Fiber: 3 g • Protein: 26 g • Sugar: 2 g
Sodium: 397 mg • Cholesterol: 113 mg
Ingredients:
For the Spicy Sriracha Mayo:
- 3 tbsp light mayonnaise (I would use vegenaise)
- 1 tbsp sriracha
For the salmon patties:
- 1/4 cup red bell pepper, diced
- 1/4 cup yellow bell pepper, diced
- 6 tbsp panko (I would use rice instead and mix it in the food processor which makes it stick together)
- 1 clove garlic, minced
- 1 pound wild salmon fillet (I would use canned salmon)
- 1 large egg, lightly beaten (I would skip this)
- 1/2 tablespoon reduced sodium soy sauce (I would use coconut aminos)
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon kosher saltcooking spray
- 4 cups baby arugula
- 4 oz avocado, sliced
Directions:
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.
In a medium bowl combine the salmon with the bell peppers, panko and garlic.
In a small bowl, combine egg, soy sauce, lemon juice, and salt; add to salmon mixture, tossing gently to combine. Form mixture into 4 patties and refrigerate at least one hour, this will help the burgers become firm and hold together during cooking.
Lightly coat a grill pan or skillet with cooking spray. Place over medium-high heat until hot. Cook the patties 4 to 5 minutes per side, or until cooked through.
Place arugula on each plate, top each with salmon burger, 1 tbsp of mayo and avocado slices – enjoy!
Recipe adapted from Paula Deen for Food Network
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