Leftover salmon is great by itself, but if you are looking for a way to cook a whole new meal with it, think about making salmon burgers. Salmon burgers are a nice, healthy alternative to the classic burger. The salmon is mixed with chives, mustard, and soy sauce creating super flavorful patties. Served on a whole wheat bun, this is one scrumptious dinner. For the recipe,
1 pound skinless wild salmon fillet
1 Tbsp. Dijon mustard
1 Tbsp. reduced-fat mayonnaise
1 Tbsp. chopped fresh chives
1 Tbsp. soy sauce
1 tsp. Asian sesame oil
1/4 tsp. salt
1/8 tsp. freshly ground pepper
1/3 cup sesame seeds
2 tsp. peanut oil
4 whole wheat buns
4 tomato slices
1 1/2 cups baby greens
- Remove and discard any bones from salmon, then cut into 1-inch pieces. In a food processor, pulse salmon just until finely chopped (do not overprocess).
- Transfer salmon to a medium bowl. Add mustard, mayonnaise, chives, soy sauce, sesame oil, salt, and pepper; stir to combine.
- Form mixture into four 3 1/2-inch patties. Generously sprinkle one side of each patty with sesame seeds.
- Brush peanut oil over bottom of a large nonstick skillet to coat evenly. Place skillet over medium-high heat.
- Place burgers, seed side down, in skillet; cook until sesame seeds brown lightly, 2 to 3 minutes, reducing heat slightly if necessary. With a spatula, gently turn burgers over and cook just until opaque in the center, about 3 minutes.
- Transfer salmon burgers to buns, and top with tomato slices and greens.
Per serving (with bun): 346 calories (47% from fat); 18 g fat (2.5 g saturated, 7 g monounsaturated, 8.5 g polyunsaturated); 20 g protein; 20 g carbohydrates; 4 g fiber; 60 mg cholesterol; 142 mg calcium