Dad's Fresh Salmon Burgers
- 1 lb. salmon fillet, skinned, with
- any bones removed
- 1/4 cup panko bread crumbs
- 2 Tbsp. finely minced red bell pepper
- 2 Tbsp. finely minced red onion
- 1 Tbsp. finely minced cilantro
- 1 Tbsp. lite soy sauce
- 1/2 tsp. fresh grated ginger
- 2 tsp. canola or vegetable oil
- 4 small whole wheat burger buns, toasted
- 4 slices tomato
- 4 romaine lettuce leave
Preparation time 25mins
Cooking time 33mins
Adapted from diabetesforecast.org
1.Add one quarter of the salmon to a food processor. Process the salmon until it is like a paste. Add to a bowl. Chop the remaining salmon by hand into small pieces, and add them to the salmon paste.
2.Add the bread crumbs, red pepper, red onion, cilantro, soy sauce, and ginger to the salmon and mix very gently. Handling the salmon mixture delicately, form it into 4 patties. Place the patties on a plate, cover, and refrigerate for 20 minutes.
3.Remove the salmon burger patties from the refrigerator and let them stand at room temperature for 5 minutes. Coat a large skillet with cooking spray. Add the oil and heat to medium-high.
4.Add the salmon burger patties and cook them for about 3 minutes per side, or until they are cooked through.
5.Serve the burgers on the buns with the tomato and lettuce.
Serving Size: 1 burger
Fat 15 g
Saturated Fat 2.3 g
Carbohydrate 28 g
Fiber 4 g
Sugars 5 g
Cholesterol 80 mg
Sodium 380 mg
Potassium 575 mg
Protein 30 g
Phosphorus 370 mg
Choices: Starch 2, Lean Meat 3, Fat 1.5