Image by Jason Hedlund
Ingredients:
Veggie Marinade:
1/2 cup rice vinegar
1 Tbsp granulated sugar
1/2 tsp kosher salt (I used normal salt)
1/4 cucumber, cut into paper thin slices
1/4 medium red onion, cut into thin slices
1/2 red bell pepper, cut into small pieces
Sauce:
1/2 cup non-fat Greek yogurt
2 tsp peeled, grated fresh ginger (I used pickled ginger)
1 tsp Sriracha sauce
Salmon:
1 salmon fillet (1 lbs)
1/4 cup thinly sliced scallions
1/4 cup finely chopped fresh cilantro leaves
1/2 Tbsp peeled, grated fresh ginger (I used pickled ginger)
1 Tbsp fresh lime juice
1 Tbsp low-sodium soy sauce
1/2 Tbsp toasted sesame oil
1/2 tsp Sriracha sauce
1/2 large egg
1/4 cup panko bread crumbs
4 whole wheat burger buns
Directions:
1. In a medium bowl stir the vinegar, sugar and salt. Add the cut up cucumber, red onion, and bell pepper to the mixture and let marinade for 1 hour, stirring occasionally.
2. In a small bowl combine the sauce ingredients. Cover and refrigerate.
3. In a food processor pulse the salmon pieces until coarsely chopped. Add the green onions, cilantro, ginger, lime juice, soy sauce, sesame oil, Sriracha, and egg. Pulse a few times until just blended. Transfer the mixture to a large bowl and gently stir in the bread crumbs. Shape into 4 patties that are 1/2 inch thick and refrigerate for 30 minutes before grilling.
4. Brush the cooking grates clean. Lay a single layer of aluminum foil and spray with olive oil. Grill over direct medium heat, with the lib closed as much as possible, until you can lift the patties easily from the foil. Grill 6-8 minutes, turning once after 4 minutes. During the last minute of grilling time, grill the buns cut side down, until lightly toasted.
5. Slather sauce on bottom bun, place salmon patty on top and add the marinaded veggies. Enjoy!
Jason and Beth's Rating: 8/10
Nutrition:
418 calories
14g fat (1g saturated)
70mg cholesterol
830mg sodium
50g carbohydrates
2g fiber
9g sugar
30g protein
No comments:
Post a Comment