Fresh Salmon-Cilantro Burgers |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Cooking Light, MAY 2009. OAMC for bentos? Ingredients:
1/4 cup reduced-fat mayonnaise |
1 tablespoon chopped fresh cilantro |
1 tablespoon fresh lime juice |
1/8 teaspoon salt |
1/8 teaspoon fresh ground black pepper |
1 (1 lb) 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 jalapeno pepper |
2 tablespoons fresh lime juice |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
cooking spray |
4 (1 1/2 ounce) hamburger buns with sesame seeds, toasted |
12 slices english cucumbers (1/4-inch-thick) |
4 leaves lettuce leaves |
Directions:
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.
3. Divide salmon mixture into 4 equal portions, shaping each into a 3/4-inch-thick patty.
4. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 2 minutes.
5. Carefully turn patties over; cook 2 minutes or until done.
6. 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.
7. 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.
|
|