Photo: Randy Mayor; Stylist: Cindy Barr
Made with glazed grilled salmon, our Pacific Northwest Burger embodies the crunch, sweetness, pepper, and tang that's indicative of the West coast.
How to Make It
Step 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.
Step 2
Combine mayonnaise and next 3 ingredients. Cover and refrigerate.
Step 3
Preheat grill to high heat.
Step 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.
Step 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.
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.
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