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Friday, November 19, 2010

Salmon Burgers 4 Ways

At least twice a week we have "low cook" dinners which consist of burgers, sandwiches, salads, etc. and/or leftovers. Burger night used to be veggie or chicken burgers but lately I've become addicted to the wild salmon burgers from our local grocery store. On a whole wheat bun with a side of steamed veggies, it makes a relatively healthy and very quick meal. If you don't like the idea of frozen seafood, you can just get some wild salmon fillets from your fishmonger. Personally, I can't afford that - fresh wild salmon is exhorbitantly expensive.

Here are several ideas for how to top your salmon burgers/fillets. Each makes enough for one serving, so simply multiply by number of servings that you need. Simply slather sauce on both sides of bun or if you want to go bunless, just dollop on top of fish or brush it on before broiling/pan frying your burgers or fillets.

Sushi Style
Sauce:
2 tbls low-fat/fat-free mayo
1 tsp wasabi paste

Garnish:
Thinly sliced cucumber
Thinly sliced avocado
Pickled ginger

Indian Style:
Sauce:
2 tbls low-fat/fat-free mayo
2 tsp regular or spicy mango chutney
1/2 tsp good quality curry powder

Garnish:
Organic baby spinach leaves

Classic Seafood Style:
Sauce:
2 tbls ketchup
1 tbls prepared horseradish
pinch cayenne pepper (optional)

Garnish:
Organic spring mix

Horseradish Dijon:
Sauce:
2 tbls dijon mustard
1 tbls prepared horseradish
1 tbls lemon juice
1 clove garlic, minced

Garnish:
Thinly sliced tomato