s FRESH SALMON-CILANTRO BURGERS ****
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s FRESH SALMON-CILANTRO BURGERS ****
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Ingredients
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Instructions Instructions: *** 4-19-09 very good, used some franks hot sauce in lieu of the jalapeno, did not do the spinach salad *** Skip the beef and serve a Mexican-inspired salmon burger topped with a fresh lime-cilantro mayonnaise sauce. Cook the salmon patties in a skillet to enjoy this hearty burger year-round. A spinach salad with a sweet, slightly spicy Asian-influenced dressing makes a tasty accompaniment. 1/4 cup reduced-fat mayonnaise 1 tablespoon chopped fresh cilantro 1 tablespoon fresh lime juice 1/8 teaspoon salt 1/8 teaspoon freshly ground black pepper 1 (1-pound) salmon fillet, skinned and cut into 1-inch pieces 1/4 cup dry breadcrumbs 2 tablespoons cilantro leaves 2 tablespoons chopped green onions 1 tablespoon chopped seeded jalape±o pepper 2 tablespoons fresh lime juice 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Cooking spray 4 (1 1/2-ounce) hamburger buns with sesame seeds, toasted 12 (1/4-inch-thick) slices English cucumber 4 leaf lettuce leaves 1. Combine first 5 ingredients in a small bowl; cover and chill. 2. Place salmon in a food processor; pulse until coarsely chopped. Add breadcrumbs and next 6 ingredients (through 1/4 teaspoon black pepper); pulse 4 times or until well blended. Divide salmon mixture into 4 equal portions, shaping each into a 3/4-inch-thick patty. 3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 2 minutes. Carefully turn patties over; cook 2 minutes or until done. 4. Spread about 1 tablespoon mayonnaise mixture over bottom half of each hamburger bun. Top each serving with 1 salmon patty, 3 cucumber slices, 1 lettuce leaf, and top half of bun. Spinach salad: Combine 2 tablespoons hoisin sauce, 1 tablespoon rice vinegar, 2 teaspoons canola oil, 2 teaspoons water, and 1/4 teaspoon chile paste in a large bowl; stir well with a whisk. Add half of 1 (5-ounce) package baby spinach, 1/2 cup yellow bell pepper strips, and 1/4 cup thinly sliced red onion to bowl; toss to coat. Yield: 4 servings (serving size: 1 burger) CALORIES 341 ; FAT 11.5g (sat 2g,mono 2.9g,poly 4.9g); CHOLESTEROL 66mg; CALCIUM 67mg; CARBOHYDRATE 30.9g; SODIUM 816mg; PROTEIN 31.6g; FIBER 1.8g; IRON 2.2mg Cooking Light, MAY 2009 This recipe is subject to copyright protection and may not be reproduced without Cooking Light's consent Copyright ¬2009 Southern Living, Inc. All rights reserved. Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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