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Asian Salmon Burgers with Pickled Cucumber


Prep time: 25 minutes

Cook time: 8 minutes

Serves 4

15 minutes chill time extra

Pickled cucumber:

1/2 seedless cucumber, halved and thinly sliced

3 tbsp. rice vinegar

1/2 tsp. sugar


4 (4-oz.) salmon fillets, skin removed

3/4 cup whole-wheat panko bread crumbs

1/2 cup mashed sweet potatoes

1 1/2 tsp. grated fresh gingerroot

1 egg white

1 tbsp. low-sodium soy sauce

4 whole-wheat hamburger buns, split and toasted

  1. In a small bowl combine cucumber, vinegar and sugar. Cover and refrigerate 15 minutes.
  2. Place salmon in a food processor; pulse 5 to 7 times or until finely chopped. Transfer to a large bowl. Add panko, sweet potatoes, ginger, egg white and soy sauce; stir to combine. Shape into 4 patties, 1/2-inch thick.
  3. Coat a large grill pan or skillet with nonstick cooking spray; place over medium-high heat. Add patties to skillet; cook 4 to 5 minutes per side or to desired doneness. Place 1 burger on each bun, top with pickles, and serve.

Per serving: 330 calories, 6g fat, 1.5g saturated fat, 45mg cholesterol, 480mg sodium, 42g carbohydrate, 1g fiber, 8g total sugars, 1g added sugars, 28g protein

Make it a meal: Serve with Asian slaw and roasted sweet potato wedges.

Item number: 24087BA


[[Talking Points]]

Culinary: Panko 
Panko is a Japanese-style bread crumb. The biggest difference between panko and standard bread crumbs is that panko is made from bread without crusts.

Nutrition: Coho Salmon
Coho salmon is full and mild. This pan-sized variety has a more delicate flavor than other types of salmon. A 3-oz. cooked serving of salmon yields 21g of protein.

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