Salmon is such a simple and flavorful fish that lends itself to be transformed easily. It's a fattier fish which makes it easy to form into a burger without completely falling apart and topped with some avocado and sriracha mayo, it's just perfect. Feel free to throw this on a bun, I thought it was perfect on a bed of lettuce.
- 1/4 cup red bell peppers, diced
- 1/4 cup yellow bell peppers, diced
- 6 tbsp panko breadcrumbs (or GF panko)
- 1 clove garlic, minced
- 1 lb wild caught salmon, skin removed
- 1 large egg
- 1/2 tbsp reduced sodium soy sauce or tamari
- 1 tsp lemon juice
- 1/4 tsp salt
- cooking spray
- 4 cups baby arugula
- 1 medium avocado sliced
- 3 tbsp mayonnaise
- 1 tbsp sriracha
Cut a 4oz portion off of your salmon filet and place in a food processor. Pulse until finely chopped.
Take the remainder of the salmon filet and chop with a knife.
Combine salmon, diced bell peppers, panko and garlic in a medium bowl. Mix until combined.
Combine egg, soy sauce/tamari, lemon juice and salt in a small bowl. Once well mixed, pour into salmon mixture and mix until combined.
Form into 4 patties and place in the refrigerator for about an hour to firm up the patties.
Coat the grill or grill pan with cooking spray and heat over medium-high heat. Cook patties for 4-5 minutes on each side.
While patties are cooking, combine your mayo and sriracha and place in the refrigerator until ready to use.
Put arugula on the plates and top with a salmon patty. Top each patty with sriracha mayo and 1/4 of a sliced avocado.
Recipe from Skinny Taste