Ingredients
3tbsplight mayonnaise,Hellman’s
1tbspSriracha
¼cupred bell pepper,diced
¼cupyellow bell pepper,diced
6tbspPanko,or gluten-free panko
1clovegarlic,minced
1lbwild salmon fillet
1large egg,lightly beaten
½tbspsoy sauce,reduced sodium
1tspfresh lemon juice
¼tspkosher salt
cooking spray
4cupsbaby arugula
4ozavocado,sliced
Preparation
Combine mayonnaise and sriracha. Set aside.
Remove the skin from the salmon, and cut about a 4-ounce piece off.
Place in a food processor or chopper to finely chop. This will help hold the burgers together. With a knife finely chop the remaining salmon.
In a medium bowl combine the salmon with bell peppers, Panko, and garlic.
In a small bowl, combine egg, soy sauce, lemon juice, and salt; add to salmon mixture, tossing gently to combine.
Form mixture into 4 patties and refrigerate for at least 1 hour to make the burgers firm.
Lightly coat a grill pan or skillet with cooking spray. Place over medium-high heat until hot. Cook the patties for 4 to 5 minutes per side, or until cooked through.
Place arugula on each plate, top each with a salmon burger, 1 tablespoon of mayo, and avocado slices. Enjoy!
