Serve up juicy salmon burgers and add variety to your burger repertoire. These salmon burgers take only minutes to make.
The recipe calls for cooking the burgers in a skillet, but if you’re firing up the grill, add these burgers and the buns. It’s best to use a small grill grate.
Hot Pepper Corn is the side dish. If you are using the grill for the salmon burgers, you can add the corn right in its husk to the grill.
I call for frozen chopped onion and green bell pepper for speed and because they are precooked. You can chop fresh onion and pepper and microwave them on high for 1 minute.
Fred Tasker’s wine suggestion:
A juicy pinot noir would be perfect with these burgers.
Helpful Hints:
• If a food processor is not available, the salmon can be chopped with a knife on a cutting board. Its soft flesh makes it easy to chop.
• A quick way to chop scallions is to snip them with a scissors.
• Any type of hot pepper jelly can be used.
Countdown:
• Preheat broiler or toaster oven for hamburger rolls.
• Place water for corn on to boil.
• Prepare salmon burger.
• Cook burgers and hamburger buns.
Shopping List:
Here are the ingredients you’ll need for tonight’s Dinner in Minutes.
To buy: 1/2 pound wild caught salmon fillet, 1 small jar sweet pickle relish, 1 small package frozen diced or chopped onion, 1 small package frozen diced or chopped green bell pepper, 1 small container plain breadcrumbs, 1 small package hamburger rolls, 1 small tomato, 2 medium ears corn and 1 small jar hot pepper jelly.
Staples: Egg, olive oil spray, reduced-fat mayonnaise, salt and black peppercorns.
Salmon Burgers
2 Tbsp. reduced-fat mayonnaise
2 Tbsp. sweet pickle relish
1 cup frozen diced or chopped onion
1 cup frozen diced or chopped green bell pepper
1/2 lb. wild caught salmon fillets, skin removed
1/2 cup plain breadcrumbs
1 egg white
Salt and freshly ground black pepper
Olive oil spray
2 whole wheat hamburger rolls (1 1/2-ounces each)
1 small tomato, sliced
Preheat broiler or toaster oven. Mix mayonnaise and pickle relish together and set aside.
Defrost onion and green pepper in a microwave oven for 30 seconds. Remove fat or dark meat from the salmon. Cut into 2-inch cubes and place in food processor. Add the onion, green bell pepper, breadcrumbs and egg white. Add salt and pepper to taste. Chop. Remove from processor and form into 2 patties about 3 inches in diameter and 1 inch thick each. Heat a nonstick skillet over medium-high heat and spray with olive oil spray. Brown burgers on one side, about 1 minute. Lower heat to medium and cook 4 minutes. Turn over and cook another 3 minutes.
Split hamburger rolls in half and toast a few minutes under the broiler or in a toaster oven, until golden.
To serve, spread mayonnaise mixture on the cut side of the top half of the hamburger rolls, and place burgers on the rolls bottom half. Close burger. Place tomato slices on the plate. Makes 2 servings.
Per serving: 544 calories (29 percent from fat), 17.7 g fat (2.7 g saturated, 5.5 g monounsaturated), 64 mg cholesterol, 36.1 g protein, 60.0 g carbohydrates, 7.5 g fiber, 733 mg sodium.
Hot Pepper Corn
2 ears corn, husked
1 Tbsp. hot pepper jelly
Salt and freshly ground black pepper
Place a large saucepan filled with water on to boil. Add corn and boil 3 to 4 minutes. Place corn on 2 dinner plates and spoon hot pepper jelly on top. Roll corn in the jelly and add salt and pepper to taste. Makes 2 servings.
Per serving: 115 calories (11 percent from fat), 1.4 g fat (0.3 g saturated, 0.4 g monounsaturated), no cholesterol, 3.4 g protein, 25.7 g carbohydrates, 2.1 g fiber, 18 mg sodium.
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