Salmon Burgers with Bok Choy, Ginger & Lemongrass

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Makes:
  • 4 servings
  • 8 servings
Prep Time:
15 minutes 25 minutes
Cooking Time:
20 minutes 30 minutes
Salmon burgers provide a tasty alternative to old-fashioned beef burgers along with the benefit of healthy omega-3 fats. These burgers have a refreshing appeal from the lemongrass and ginger. Top with traditional plant-based burger toppings on a hearty whole-grain roll. Tuna can be substituted for salmon as well. For those sensitive to spices, they can be toned down as needed.

Directions

1.Cut salmon into 1/4-inch dice (or use canned salmon), stir into mixture of bok choy, scallions, ginger, lemongrass, salt and pepper in large bowl until combined.

2.Beat together egg white and soy sauce in a small bowl and stir into salmon mixture.

3.Form into 4 patties that are each 1/2-inch thick.

4.Heat non-stick skillet over medium heat. Add 1 tbsp of olive oil to cover bottom of skillet. Add salmon patties, cooking for approximately 3-4 minutes per side.

5.Serve hot.

6.Top with cilantro leaves, if desired.

1.Cut salmon into 1/4-inch dice (or use canned salmon), stir into mixture of bok choy, scallions, ginger, lemongrass, salt and pepper in large bowl until combined.

2.Beat together egg white and soy sauce in a small bowl and stir into salmon mixture.

3.Form into 8 patties that are each 1/2-inch thick.

4.Heat non-stick skillet over medium heat. Add 1 tbsp of olive oil to cover bottom of skillet. Add salmon patties, cooking for approximately 3-4 minutes per side.

5.Serve hot.

6.Top with cilantro leaves, if desired.

Nutritional Data (per serving)

173 calories

7.2 gram(s) fat

1 gram(s) saturated fat

50 mg cholesterol

3.6 gram(s) carbohydrate

1 gram(s) dietary fiber

24.3 gram(s) protein