Recipe: Asian Salmon Burgers

Asian Salmon Burgers

Burgers:
2 cans (6 oz each) skinless, boneless salmon packed in water, drained well and flaked
1 egg, beaten
1/4 cup dry bread crumbs
4 scallions, minced
2 Tbsp finely chopped fresh cilantro
1 tsp Dijon mustard
1/8 tsp coarsely ground black pepper

Asian Vinaigrette:
2 Tbsp orange juice
2 Tbsp rice wine vinegar
2 tsp vegetable oil
1 1/2 tsp sugar
1 tsp reduced-sodium soy sauce
1/2 tsp grated fresh gingerroot
1/4 tsp toasted sesame oil

6 cups mixed baby greens
2 cups watercress, stems removed
1 tomato, cut into wedges

1. Coat broiler rack with cooking spray. Heat broiler.

2. In a large bowl, gently combine salmon, egg, bread crumbs, scallions, cilantro, mustard, and pepper until just combined (do not overwork or burgers will be tough). Gently shape into four 3" patties.

3. Broil 10 minutes, turning once, until golden brown and cooked through.

4. In the meantime, combine vinaigrette ingredients in a large bowl and whisk together until smooth. Add mesclun, watercress, and tomato wedges; toss well to combine. Evenly divide among four plates and place salmon patties alongside.

Makes 4 servings
Per serving: 224 calories, 16g protein, 13g carbs, 12g fat, 2g fiber