Rating: 4 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 4
  • 5 star values: 2

Made with glazed grilled salmon, our Pacific Northwest Burger embodies the crunch, sweetness, pepper, and tang that's indicative of the West coast.

Robin Bashinsky
Scott Mowbray and Robin Bashinsky
Recipe by Cooking Light July 2013

Gallery

Credit: Randy Mayor; Stylist: Cindy Barr

Recipe Summary

hands-on:
47 mins
total:
47 mins
Yield:
Serves 4 (serving size: 1 burger)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Combine mayonnaise and next 3 ingredients. Cover and refrigerate.

  • Preheat grill to high heat.

  • 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.

  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

397 calories; fat 14.9g; saturated fat 1.6g; mono fat 4.7g; poly fat 4.1g; protein 37.5g; carbohydrates 24.9g; fiber 1.8g; cholesterol 80mg; iron 2.4mg; sodium 567mg; calcium 117mg.
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