Peter has been a fish lover for as long I have known him. A few years ago, he had to stop eating fish for a while because his blood mercury level was too high from eating too much sushi at office lunches. It goes to show that moderation is the key to good health. Nowadays, we cook fish a few times a month and it always makes him very happy.
Naked Salmon Burger with Sriracha Mayo
For the Spicy Sriracha Mayo:
3 tbsp light mayonnaise (I used non-fat Fage)
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 (mine weighed 1.1 pound)
1 large egg
1tbsp minced red onion
2 tbsp minced scallion
1/2 tablespoon reduced sodium soy sauce
1 teaspoon fresh lemon juice
1/4 teaspoon kosher salt
4 cups baby arugula
4 oz avocado, sliced
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.
In a medium bowl combine all ingredients for salmon patties and mix together. Form mixture into 4 to 5 patties and refrigerate at least one hour, this will help the burgers become firm and hold together during cooking.
Lightly coat a pan or skillet with cooking spray. Place over medium-high heat until hot. Cook the patties 4 to 5 minutes per side, or until cooked through.
Place arugula on each plate, top each with salmon burger, 1 tbsp of mayo and avocado slices – enjoy!
Recipe inspired by skinnytaste.com
Angela has asked me to post the following photos of Audrey in an outfit from Perfect As U Are, a philanthropic clothing company that Angela likes and supports.