Naked Salmon Burgers
Naked Salmon Burgers from SkinnyTaste
Ingredients:
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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, or gluten-free 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 salt
- cooking spray
- 4 cups baby arugula
- 4 oz avocado, sliced
Directions:
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Combine mayonnaise and sriracha, set aside.
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Remove the skin from the salmon, and cut about a 4 oz piece off.
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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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In a medium bowl combine the salmon with the bell peppers, panko and garlic.
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In a small bowl, combine egg, soy sauce, lemon juice, and salt; add to salmon mixture, tossing gently to combine.
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Form mixture into 4 patties and refrigerate at least one hour, this will help the burgers become firm and hold together during cooking.
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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.
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Place arugula on each plate, top each with salmon burger, 1 tbsp of mayo and avocado slices – enjoy!
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Original recipe from SkinnyTaste
