Thankfully on this particular night I was amazing in the kitchen (and, by the way, it was really late when we ate so the photos aren’t so great….yeah, I need one of those nifty picture boxes or white screens. One day). How do I know I was so amazing in the kitchen? Because Nick actually agreed to taste one of these salmon burgers, and even more amazing was that he actually ENJOYED them! Of course, when I asked him if he would eat them again he sort of gave me this look as if I was pushing my luck. Oh well, I’ll definitely make them again for me, at least.
Gingery Salmon Burgers
(Source: Martha Stewart)
16 ounces salmon (wild salmon, if possible)
1/3 cup whole wheat panko bread crumbs, plus ~3 T **
3 T minced ginger
1 T Dijon mustard
1/3 cup fresh chives, chopped **
1/4 tsp. coarse salt
pepper to taste
1. In a food processor, pulse the salmon (skin off) for about 10 seconds (be sure not to make a puree, ewww!). You want the salmon to be coarsely chopped. Transfer the salmon to a bowl and add 1/3 cup panko bread crumbs, ginger, mustard, chives, salt and pepper. Stir to combine. Form into patties and then coat each patty with additional panko (divide the 3 T by 5 patties).
2. In a large nonstick skillet, heat oil over medium heat. Spray the pan with a little oil and cook each patty for about 4 minutes on each side. Serve the burgers on an English Muffin (or on your favorite bread/bun) and top with light mayo or any other condiment of your choice.
** NOTE: If you are following a low FODMAPs diet try to find some gluten free bread crumbs that aren’t seasoned with garlic or onion. Or, perhaps you’re like me and you can handle a small amount of wheat (I just used regular whole wheat panko and wasn’t bothered at all). Also, use the green part of the chives instead of the white part. The green part is free of FODMAPs.
Nick had his with a 100-calorie english muffin: ~300 calories total
And if you want a double decker on an english muffin: ~500 calories total
|This picture was taken very late, sorry about the color!|