Naked Salmon Burgers with Sriracha Mayo - Cooking With Alecia

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Tuesday, February 12, 2019

Naked Salmon Burgers with Sriracha Mayo


3 Freestyle Points 290 calories
TOTAL TIME:1 hour 30 minutes
Some burgers are just meant to be eaten without a bun. These salmon burgers are the perfect example. So much flavor in these burgers made with wild salmon, served on a bed of arugula with sliced avocado and a spicy sriracha mayo – a bun would only disguise it.
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 (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:

  1. Combine mayonnaise and sriracha, set aside.
  2. Remove the skin from the salmon, and cut about a 4 oz piece off.
  3. 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.
  4. In a medium bowl combine the salmon with the bell peppers, panko and garlic.
  5. In a small bowl, combine egg, soy sauce, lemon juice, and salt; add to salmon mixture, tossing gently to combine.
  6. Form mixture into 4 patties and refrigerate at least one hour, this will help the burgers become firm and hold together during cooking.
  7. 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.
  8. Place arugula on each plate, top each with salmon burger, 1 tbsp of mayo and avocado slices – enjoy!

Detailed recipe and credit: https://www.skinnytaste.com/naked-salmon-burgers-with-sriracha-mayo/
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