Salmon Burger

Looking over the weekly ads for City Market and Safeway, I saw that City Market had silver salmon for $4.99 lb and Safeway had Coho (Red) salmon for $9.99.  Both are wild caught.  The difference between the two types of salmon is the omega-3 content and the fat content.  The higher the fat and omega-3, the redder the salmon.  So the Coho (or Red) salmon is more prized for its higher fat (and flavor).  However, the silver salmon is still a good source of omega-3s.  I really like salmon burgers but would never chop up the more expensive Coho salmon, so I bought the silver salmon and made the following recipe last night.  The recipe makes 4 burgers; Kiviok and I had the leftover two for lunch today.  I put half of the burger in a corn/whole wheat tortilla and warmed it in the microwave.  I topped it with chopped tomatoes, salad greens and drizzled low-fat sour cream on the top.  Yum!

Guiltless Salmon Burger

Created by Laura Pensiero

1 pound skinless wild salmon fillet
1 tablespoon Dijon mustard
1 tablespoon reduced-fat mayonnaise
1 tablespoon chopped fresh chives ( used the green tops of scallions)
1 tablespoon soy sauce
1 teaspoon Asian sesame oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1/3 cup sesame seeds
2 teaspoons peanut oil
4 whole wheat buns (I used Sara Lee's whole wheat sandwich thins)
4 slices tomato
1 1/2 cups baby greens

Directions

Remove and discard any bones from salmon, then cut into 1-inch pieces. In a food processor, pulse salmon just until finely chopped (do not overprocess). Transfer salmon to a medium bowl. Add mustard, mayonnaise, chives, soy sauce, sesame oil, salt, and pepper; stir to combine. Form mixture into four 3 1/2-inch patties. Generously sprinkle one side of each patty with sesame seeds.

Brush peanut oil over bottom of a large nonstick skillet to coat evenly. Place skillet over medium-high heat. Place burgers, seed side down, in skillet; cook until sesame seeds brown lightly, 2 to 3 minutes, reducing heat slightly if necessary. With a spatula, gently turn burgers over and cook just until opaque in the center, about 3 minutes.

Transfer salmon burgers to buns, and top with tomato slices and greens.