It is salmon season! Despite the low numbers of sockeye salmon, there are other salmon species to choose from for your dinner plate. As a fan of the natural flavours of sockeye, I find all other salmon to be a bit bland on their own; I prefer to spice them up! Pink and chum salmon would be great options in any recipe that calls for salmon, such as burgers or pate. Here is a recipe for some tasty salmon burgers in which chum or pink would work well. Be sure to take advantage of the remaining beautiful weather and try these barbecued.
Sesame-Seed Crusted Salmon Burgers:
- 1 (1-pound) salmon fillet, skinned and chopped
- 2 cups chopped baby spinach
- 1/4 cup panko (Japanese breadcrumbs)
- 2 tablespoons fresh lemon juice, divided
- 1 tablespoon finely grated fresh ginger
- 1 tablespoon low-sodium soy sauce
- 1/4 cup sesame seeds, toasted and divided
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup fat-free Greek yogurt
- 2 tablespoons finely chopped fresh dill
- 1/2 teaspoon minced garlic
- Olive oil cooking spray
- 4 whole-wheat hamburger buns
1. Combine salmon, spinach, panko, 1 tablespoon lemon juice, ginger, soy sauce, 1 tablespoon sesame seeds, salt, and pepper in a large bowl. Form mixture into 4 (3 1/2-inch) patties. Place remaining sesame seeds onto a plate, and dip one side of patties into seeds to coat.
2. Stir together yogurt, dill, garlic, and remaining 1 tablespoon lemon juice in a small bowl.
3. Preheat a lightly oiled grill pan over medium heat until hot but not smoking. Cook burgers over medium heat, turning, 3-4 minutes per side or until golden brown and cooked through. Grill buns, cut sides down, for about 2 minutes or until golden.
4. Place burgers on buns, and top with 2 tablespoons yogurt sauce.
Recipe Source: Health Magazine