How To Make Naked Salmon Burgers with Sriracha Mayo
These naked salmon burgers are made with bell peppers, soy sauce, and lemon juice, then served on a bed of arugula and avocado slices.
Serves:
Ingredients
For the Spicy Sriracha Mayo:
- 3tbsplight mayonnaise,Hellman’s
- 1tbspSriracha
For the Salmon Patties:
- 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
Instructions
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Combine mayonnaise and sriracha. Set aside.
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Remove the skin from the salmon, and cut about a 4-ounce piece off.
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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.
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In a medium bowl combine the salmon with bell peppers, Panko, and garlic.
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In a small bowl, combine egg, soy sauce, lemon juice, and salt; add to salmon mixture, tossing gently to combine.
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Form mixture into 4 patties and refrigerate for at least 1 hour to make the burgers firm.
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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.
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Place arugula on each plate, top each with a salmon burger, 1 tablespoon of mayo, and avocado slices. Enjoy!
Nutrition
- Calories: 314.72kcal
- Fat: 18.10g
- Saturated Fat: 3.08g
- Trans Fat: 0.00g
- Monounsaturated Fat: 7.84g
- Polyunsaturated Fat: 5.78g
- Carbohydrates: 9.34g
- Fiber: 2.47g
- Sugar: 1.45g
- Protein: 27.83g
- Cholesterol: 97.53mg
- Sodium: 391.66mg
- Calcium: 76.09mg
- Potassium: 711.24mg
- Iron: 1.28mg
- Vitamin A: 90.47µg
- Vitamin C: 28.14mg
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