These are so tasty, healthy and makes a pretty presentation.
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
3 Tbls. mayonnaise (Hellman's)
1 Tbls. sriracha sauce
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. Lower heat to medium heat, add the salmon patties and cook 4-5 minutes per side (lower heat if needed so the bottoms don’t burn while cooking) or until cooked through. Only flip once.
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
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.