The goodbye’s have begun…and I don’t like it. As excited as I am for the move, the house, the new job…I hate saying goodbye! It’s almost as bad as leaving Chicago and having my mom whimper in the driveway, waving goodbye. Woman breaks my heart. Guess she loves me 😉
I have to throw that mama of mine under the bus for just a second because these burgers sound like something she would love. However, these are something that she would love find in the frozen foods section at CostCo.
My mom prides herself on finding the healthiest of frozen convenience foods. For the past several summers, she’s had to boast about numerous frozen burgers she’s found — chicken, beef…whatever. But I’m pretty certain she’s never tried a salmon burger.
Being a salmon lover and having just returned from the Pacific Northwest, it baffles me that people don’t get weak in the knees over salmon. In my mind, it doesn’t hold a candle to any other fish taste-wise or nutrition-wise. That said, I know that everyone has different food preferences and we can’t help what we like and don’t like…but we have to be willing to give things a chance. Maybe even a second chance.
If you’re on the fence about salmon, I can’t think of a more perfect dish to give salmon a shot. The flavors of salmon are complimented with bold flavors of soy sauce, toasted sesame oil, hoisin, and cilantro…plus several slices of crunchy, pickled cucumber for texture.
Finger-licking good. Promise.
As for you, Ma…these take about 10 minutes to throw together. CostCo’s frozen section aint got nothin’ on these!
Hoisin-Glazed Salmon Burgers with Pickled Cucumber from Cooking Light
1/3 cup water
1/4 cup cider vinegar
1 tsp sugar
1/2 tsp minced garlic
1/2 tsp fresh ginger, peeled and minced
1/4 tsp crushed red pepper
24 thin English cucumber slices (~1/2 cucumber)
1/2 cup panko
2-3 green onions, thinly sliced
2 Tbsp fresh cilantro, chopped
1 Tbsp lower-sodium soy sauce
1 1/2 tsp fresh ginger, peeled and grated
1 tsp lime rind, grated
1 (1-lb) skinless wild, fresh or frozen, Alaskan salmon fillet, finely chopped
1 large egg white
1 1/2 tsp dark sesame oil
2 Tbsp hoisin sauce
6 slider-sized hamburger buns, toasted, if desired
Combine the first 6 ingredients for the cucumbers in a small saucepan; bring to a boil. Remove from heat; add cucumber. Let stand 30 minutes. Drain.
Combine panko and the next 7 burger ingredients (through egg white) in a bowl, and stir well. Divide the mixture into 6 equal portions, gently shaping each into a 1/2-inch-thick patty.
Heat a large cast-iron skillet over medium-high heat. Add sesame oil to pan; swirl to coat. Add patties; cook patties for 3 minutes on each side or until done. Brush tops of patties evenly with hoisin; cook for 30 seconds.
Place 1 patty on bottom half of each bun; top each patty with 4 cucumber slices and top half of bun.
Yield: 6 small burgers
Nutrition Information (per burger): 263 calories; 10.3 g. fat; 47 mg. cholesterol; 468 mg. sodium; 21.8 g. carbohydrate; 0.5 g. fiber; 21 g. protein
Result: Sweet and a bit spicy, these bold Asian flavors season these salmon burgers beautifully. These burgers are on the “large slider” side, so 1 with a side or 2 as a meal would be appropriate. I think a fun side would be an Asian slaw with cilantro or some grilled asparagus or other veggie. A quick, delicious meal perfect for summer. Enjoy!
The winners from Prevention RD Turns 3 Giveaway: #131 – Kellie (popsicle mold), #37 – Lindsay (donut pan), #76 – Shannon (donut), #158 – Lisa B. (Misto), #59 – Erika G. (Misto). Please check your emails
I am off today. Lily has a vet appointment, I need to return my rental and pick-up my car (hopefully), and I have a going-away gig about an hour up north with the weight loss group Donna and I ran last summer. I think I’m finally up for a workout after my 3-day recovery from hiking, too!