|Salmon Burgers with Peach Salsa
High protein and omega-3’s with less than 2 grams of saturated fat. Consider doubling this recipe and store the uncooked patties in the freezer. They thaw quickly and make for a healthy at-home lunch or in-a-pinch meal when a guest stops by. For entertaining, make 1-ounce burgers and serve on mini slider buns.
2 large or 3 medium ripe peaches, peeled, pitted, and diced
3 tablespoons thinly sliced scallions (white and light green parts)
1 teaspoon grated lime zest
1-1/2 tablespoons fresh lime juice
1 tablespoon chopped fresh cilantro or flat-leaf parsley
1/4 jalapeño pepper, seeded and minced (optional)
Pinch cayenne pepper or ground cumin (optional)
2 pounds salmon, skin removed
1-1/2 tablespoons Dijon mustard
2 tablespoons reduced-fat mayonnaise
2 tablespoons reduced-sodium soy sauce
1 teaspoon toasted sesame oil
2 tablespoons snipped fresh chives
Salt and freshly ground black pepper
1 tablespoon peanut, coconut or Picual Olive oil
6 to 8 hamburger buns (optional)
To prepare the peach salsa, combine all the ingredients in a small bowl. Cover, and refrigerate until you're ready to cook the salmon burgers.
Have your butcher remove any bones from the salmon (or do it yourself using needle nose pliers) and chop finely by hand - it should be chunky. Transfer to a medium bowl and add the mustard, mayonnaise, soy sauce, sesame oil, and chives. Season with salt and pepper to taste, and stir to combine. Form the mixture into 6 to 8 patties (or mini patties for sliders).
Heat the oil in a nonstick skillet over medium heat until it is hot but not smoking. Add the patties and sauté for 4 minutes on each side, or until just cooked through. Transfer the salmon burgers to buns, if using, and top with the peach salsa.
Other serving ideas:
Omit the peach salsa and insert crisp lettuce and farm-fresh tomato slices between the buns.
Serve as a main meat on rice, quinoa, barley or potatoes
Top dressed baby greens with seared salmon burgers.
Caramelized onions would be a great topper.
Makes 6 to 8 servings
Adapted from Hudson Valley Mediterranean by Laura Pensiero