Salmon Burgers

This recipe for naked salmon burgers with Sriracha mayo is pretty delicious!

I served it with a marinated cucumber salad, mixed greens and avocado.

Ingredients:

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

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 also adapted from Paula Deen for Food Network


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