Naked Salmon Burgers with Sriracha Mayo Skinnytaste Servings: 4 • Size: 1 burger • Old Pts: 6 pts • Points+: 7 pts Calories: 290 • Fat: 15 g • Carb: 11 g • Fiber: 3 g • Protein: 26 g • Sugar: 2 g Sodium: 397 mg • Cholesterol: 113 mg Ingredients: For the Spicy Sriracha Mayo: 3 tbsp light mayonnaise (Hellmans) 1 tbsp sriracha For the salmon patties: 1/4 cup red bell pepper, diced 1/4 cup yellow bell pepper, diced 6 tbsp panko 1 clove garlic, minced 1 pound wild salmon fillet 1 large egg, lightly beaten 1/2 tablespoon reduced sodium soy sauce 1 teaspoon fresh lemon juice 1/4 teaspoon kosher saltcooking spray 4 cups baby arugula 4 oz avocado, sliced Directions: Combine mayonnaise and sriracha, set aside. Remove the skin from the salmon, and cut about a 4 oz 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.
Posted on: Tue, 26 Aug 2014 10:00:00 +0000
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