GINGER PINEAPPLE SALMON BURGER
Everyone knows they should eat more fish on a weekly basis, and one of the healthiest choices is salmon. This fairly simple preparation involves turning fresh fillets into patties that work just as well on top of a salad as they do tucked into a bun or sandwich. Fresh ginger, Dijon mustard, peach jam and a splash of hot sauce add a slightly tangy-sweet flavor. I used packaged pre-cooked brown rice to speed things along.
Makes: 6 servings
⅓ cup chopped cilantro
¼ cup roughly chopped green onions (light and green parts)
3 garlic cloves
1-inch piece fresh ginger, peeled and roughly chopped 2 tablespoons Dijon mustard 2 tablespoons peach jam 1 teaspoon hot sauce
½ teaspoon chili powder 1 teaspoon miso paste 1 pound skinless salmon fillet, cut into 1-inch pieces
½ cup ground flax seeds
½ cup pineapple, diced small ½ cup cooked short-grain brown rice, cooled
Sea salt to taste
Vegetable cooking spray
For the sauce:
2 tablespoons miso paste Juice and zest of 1 lime
¼ cup warm water
Handful of mixed greens, for serving
6 toasted buns, for serving
1. Preheat oven to 425 degrees and line a baking sheet with parchment paper.
2. In bowl of food processor, pulse cilantro, green onions, garlic, ginger, mustard, peach jam, hot sauce, chili powder and miso paste until finely chopped and almost like a paste.
3. Add salmon and pulse until roughly chopped (be sure the fish isn’t too finely ground).
4. Transfer salmon mixture to large bowl and gently fold in flaxseed, pineapple and brown rice. Season with salt. Form into six patties, place on prepared baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.
5. Remove the patties from fridge and spray tops with vegetable oil. Bake for 20-25 minutes, flipping halfway through, until golden brown, opaque and cooked through.
6. Make sauce: In a small bowl, whisk together the miso paste, sesame oil, lime juice and zest and warm water until smooth.
7. Place a salmon patty on top of each bun, drizzle with sauce and serve immediately — Recipe adapted from “Running on Veggies” by
Lottie Bildirici