For Father’s Day this year, I am thinking about making these Grilled Salmon Burgers which is my MOST favorite new burger recipe. They are amazing, healthy and so easy! The most difficult part is taking the salmon off the skin, but here is how:
Place the fillet, skin-side down, on a chopping board. Coat the tail end in salt to give you a good grip and stop it from slipping. Holding from the tail end firmly use a sharp knife to make a cut between the flesh and skin in the opposite direction from the tail end. Holding the end tightly, continue to cut along the length of the fillet, making sure not to cut through the skin; remove and discard the skin.
Once you have the skin off, place the salmon in a food processor and make into patties. Make sure you follow my directions and allow them to set in the refrigerator for at least 2 hours. They are taste terrific served with my wasabi mayonnaise mixture made with Greek yogurt, low-fat mayonnaise and low-sodium soy sauce, but you can also serve these with tartar sauce or cocktail sauce. These were also great made a day ahead and reheated so enjoy!
Grilled Salmon Burgers with a Twist
1/4 cup light mayonnaise
1/4 cup nonfat Greek yogurt
11/2 tablespoons low sodium soy sauce
1 tablespoons wasabi paste
2 tablespoons olive oil
Salt and freshly ground pepper
4 whole wheat buns, sliced and toasted
Lettuce, tomato, cucumber slices
2. In a medium bowl, stir together mayonnaise, Greek yogurt, soy sauce and wasabi powder. Refrigerate until later use.
3. Preheat grill to medium-high heat. Season both sides of burgers with salt and pepper; brush both sides evenly with olive oil. Place burgers on a grill pan over a grill rack; sear on both sides 4 minutes per side (for medium rare) or until desired degree of doneness. Serve burgers on buns with mayonnaise mixture and desired topppings.
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