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Photo of Salmon burgers with cucumber salsa by WW

Salmon burgers with cucumber salsa

3
Points® value
Total Time
27 min
Prep
15 min
Cook
12 min
Serves
4
Difficulty
Easy
The salsa is a snap to make and the toasted multigrain English muffins make for a delicious crunchy bun.

Ingredients

Cooking spray

4 spray(s)

Uncooked skinless wild salmon fillet

1 pound(s), finely diced

Shallots

1 small, finely chopped

Cilantro

2 tbsp(s), chopped, divided

Dijon mustard

½ tbsp(s)

Black pepper

¼ tsp(s)

Table salt

¼ tsp(s), divided

English cucumber

1 cup(s), diced

Fresh lime juice

1 tbsp(s)

Hot pepper sauce

¼ tsp(s)

Fresh watercress

1 cup(s), or mixed greens

Mixed grain English muffin

4 item(s), split and toasted

Lemon

4 wedge(s)

Instructions

  1. Combine salmon, shallot, 1 tbsp cilantro, mustard, pepper, and 1/8 tsp salt in medium bowl; mix to combine. Form into 4 patties, each about 1/2-inch thick. Spray large skillet with cooking spray and set over medium heat. Add patties and cook until lightly browned and cooked through, 5–6 minutes per side.
  2. Meanwhile, to make salsa, combine cucumber, lime juice, pepper sauce, remaining 1 tbsp cilantro, and remaining 1/8 tsp salt in medium bowl.
  3. Sandwich 1/4 cup lettuce, 1 burger, and 1/3 cup salsa between each English muffin. Serve with lemon wedges.
  4. Serving size: 1 burger

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