Salmon Burgers with Peach Salsa
1
Points®
Total time: 33 min • Prep: 25 min • Cook: 8 min • Serves: 4 • Difficulty: Easy
Canned salmon is much cheaper and involves much less prep work than fresh salmon. It’s perfect for burgers and you get a big calcium boost from the bones, too.
Ingredients
Peach
2 large, diced
Jalapeño pepper
1 small, cored, seeded and finely chopped (do not touch seeds with your bare hands)
Fresh lemon juice
1 tsp(s)
Sugar
1½ tsp(s)
Table salt
⅛ tsp(s)
Cilantro
2 tbsp(s), fresh, chopped
Canned salmon
14¾ oz, red, drained, broken into small chunks
Uncooked scallions
1 medium, finely chopped
Lemon zest
2½ tsp(s)
Raw egg
1 large, beaten
Black pepper
¼ tsp(s)
Dried plain breadcrumbs
3½ tbsp(s), whole wheat
Instructions
1
To prepare salsa, combine peaches, jalapeno and lemon juice in a medium bowl. Add sugar and mix well. Stir in salt and cilantro and toss gently to mix; set aside.
2
Preheat grill.
3
To prepare burgers, mash salmon bones with the back of a fork. Combine salmon, scallion, lemon zest, egg, black pepper and bread crumbs in a medium bowl; mix well. Shape salmon mixture into four 1-inch-thick patties.
4
Gently place burgers in a grill basket or on a grill rack and grill at medium-high heat for 3 to 5 minutes. Flip burgers and grill about 3 minutes more, until golden brown on both sides. Serve salmon burgers with peach salsa on the side. Yields 1 burger and about 1/2 cup of salsa per serving. (Note: The burgers can be broiled instead of grilled, if desired. Coat a broiler rack with cooking spray, preheat broiler and broil 4 inches from the heat for 2 to 3 minutes per side.)
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