I wasn't too impressed with this salmon burger recipe. I used a silver salmon which was mild enough to let the flavors of the sauces and radishes come through. The ginger mayo was super gingery but still okay, and the radishes pickled quickly to the point of being too soft, yet they were still warm from the marinade, even after chilling 30 minutes as specified in the recipe.
Pacific Northwest Burger
More From Cooking Light
Total: 47 Minutes
- Calories: 397
- Fat: 14.9g
- Saturated fat: 1.6g
- Monounsaturated fat: 4.7g
- Polyunsaturated fat: 4.1g
- Protein: 37.5g
- Carbohydrate: 24.9g
- Fiber: 1.8g
- Cholesterol: 80mg
- Iron: 2.4mg
- Sodium: 567mg
- Calcium: 117mg
- 1/2 cup water
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 1/2 cups very thinly sliced radish
- 1/3 cup canola mayonnaise
- 1 1/2 tablespoons grated fresh ginger
- 2 teaspoons rice vinegar
- 1/2 teaspoon sugar
- 1 tablespoon lower-sodium soy sauce
- 1 tablespoon Thai sweet chili sauce
- 4 (6-ounce) salmon fillets, skinned
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- Cooking spray
- 4 (1 1/2-ounce) hamburger buns
- 1 1/2 cups watercress
- 1. Combine first 4 ingredients in a saucepan; bring to a boil, stirring until sugar dissolves. Pour hot liquid over radish. Chill 30 minutes; drain well.
- 2. Combine mayonnaise and next 3 ingredients. Cover and refrigerate.
- 3. Preheat grill to high heat.
- 4. Combine soy sauce and chili sauce, stirring with a whisk. Sprinkle fillets with pepper and 1/4 teaspoon kosher salt. Place fillets on grill rack coated with cooking spray; grill 4 minutes, brushing with half of soy mixture. Carefully turn fillets; grill 4 minutes or until desired degree of doneness, brushing with remaining soy mixture.
- 5. Spread 2 tablespoons mayo mixture on bottom half of each bun; top each with 1 fillet. Top evenly with radishes. Arrange about 1/3 cup watercress on each fillet; top with top halves of buns.
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