Warmer days are still a ways away, but that doesn't mean you can't enjoy a good burger.
Check out this mouth-watering yet healthy fare. A few simple modifications to your proteins coupled with bold flavors can have you shaving off those extra pounds. You can also freeze your extra patties and heat them up later.
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Prepared in 30 minutes or less.
2 lbs skinless Wild Alaskan salmon fillets (you can also use fresh crabmeat)
1 cup all natural whole grain Panko breadcrumbs (I like Ian’s Panko breadcrumbs)
½ cup mayonnaise
1 Tbs Dijon mustard
2 large eggs, whisked together in a small bowl
½ red onion, peeled and finely minced
1 large garlic clove, peeled and grated
3 scallions, trimmed and minced
1 jalapeno, seeded and minced
1 Tbs fresh basil or flat-leaf parsley, chopped
2 tsp Tabasco hot sauce
¼ tsp ground cayenne pepper
1 tsp salt
Freshly ground pepper to taste
¼ cup safflower or sunflower oil
Preheat oven to 250°F.
Line a large platter with paper towels and set aside.
Place salmon fillets on a lightly oiled rimmed baking sheet and season with salt and pepper. Bake for 15 – 18 minutes, until the salmon is medium-rare inside. Remove and cool. You can also use pre-cooked wild salmon fillets.
Gently flake the salmon into large chunks with a fork in a large bowl. Add half of the whole grain breadcrumbs, mayonnaise, Dijon mustard, eggs, red onion, grated garlic, scallions, jalapeno, fresh basil, hot sauce, cayenne, salt and pepper. Stir ingredients just until mixed. The salmon chunks should be bite-sized.
Using your hands, form the mixture into approximately two dozen bite-sized salmon sliders.
Coat both sides with remaining breadcrumbs. Shake off any excess breadcrumbs.
Heat oil over medium-high heat in a large skillet. Cook half the salmon sliders at a time for 2-3 minutes each side. Be careful not to burn and turn only once until both sides are golden brown.
Remove salmon sliders from the skillet and place on lined platter to drain. Repeat process with remaining cakes.
Plate salmon sliders atop market greens and serve with either Zesty Greek Dip or Spicy Tomato Peach Chutney and freshly chopped chives.
*To keep cooked salmon sliders warm between batches, transfer to a baking sheet and place them in a 200°F oven. Serves 6.