Serves 4 / If you are a Thai food fan, you will love this burger, especially the sauce, which you can use to top just about anything. The green onions and chili paste add vitamin C, and ginger adds to the great digestibility of this dish. Serve over greens or on a whole-wheat bun.
1 pound salmon fillet, skinned
½ cup chopped green onion
1 tablespoon Thai red chili paste
2 teaspoons freshly grated ginger
2 teaspoons low-sodium tamari or soy sauce
4 teaspoons dry whole-wheat bread crumbs
4 tablespoons natural peanut butter, creamy or chunky
4 teaspoons low-sodium tamari or soy sauce
3 teaspoons toasted sesame oil
2 teaspoons water
2 teaspoons rice vinegar
2 cloves garlic, minced
Olive oil cooking spray
Broccoli sprouts (optional)
No nutrition information available
1. Chop salmon by hand or with a food processor until chopped but not mushy. Place salmon in a large bowl. Add green onion, chili paste, ginger, and tamari or soy sauce, and mix well. Add just enough bread crumbs to bind all ingredients together (about 4 teaspoons). Form mixture into four burgers ½ inch thick and refrigerate for approximately 30 minutes.
2. To prepare sauce, combine peanut butter, tamari or soy sauce, oil, water, vinegar, and garlic. Whisk together until smooth.
3. Preheat grill to medium-high. Lightly spray a sheet of aluminum foil with cooking spray and place on the grill. Place salmon burgers directly on top of the foil. Grill for about 3–4 minutes on each side, being careful not to overcook. Serve immediately topped with peanut sauce and optional broccoli sprouts.