Burgers: Naked Salmon Burgers with Sriracha Mayo
Source: Found on Pinterest
These are so tasty, healthy and makes a pretty presentation.
Ingredients
- 1 lb. wild Alaskan Sockeye Salmon (see note)
- 1 clove garlic, minced
- ¼ c. red pepper, diced
- ¼ c. yellow pepper, diced
- ½ c. panko
- 1 large egg, lightly beaten
- 1-1/2 t. low sodium Kikkoman soy sauce
- 1 t. fresh lemon juice
- ¼ t. kosher salt
- 4 c. spring green mix
- 2 medium avocados, sliced
Sriracha Mayo
- 3 Tbls. light mayo with olive oil (Hellman's)
- 1 Tbls. sriracha sauce
Instructions
Sauce: To make the sauce, combine mayo and sriracha sauce; refrigerate until needed.
Remove the skin from the salmon. Cut off about a 4 oz. piece and place in a mini food processor 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 peppers, panko and garlic.
In a small bowl, combine the egg, soy sauce, lemon juice and salt; add to salmon mixture, tossing gently to combine.
Form mixture into 4 patties and refrigerate several hours; helps them become firm and hold together during cooking.
Lightly coat a grill pan or skillet with a little canola oil. Place over medium-high heat until hot. Add the salmon patties and cook 4-5 minutes per side or until cooked through.
For each serving, place 1 cup of mixed greens on a plate, top with salmon burger, 1 tablespoon of sriracha mayo and avocado slices.
Serves 4
NOTE: I used (2) 10 oz. pkgs. Orka Bay Wild Alaskan Salmon. Removing the skin from the salmon works better while partially frozen. I assemble in the morning and refrigerate all day.