Naked Salmon Burgers with Sriracha Mayo

Ingredients
For the salmon patties:
1/4 cup red bell pepper, diced
1/4 cup yellow bell pepper, diced
6 tbsp panko
1 clove garlic, minced
1 pound wild salmon fillet
1 large egg, lightly beaten
1/2 tablespoon reduced sodium soy sauce
1 teaspoon fresh lemon juice
1/4 teaspoon kosher saltcooking spray For the Spicy Sriracha Mayo:
4 cups baby arugula 3 tbsp light mayonnaise
4 oz avocado, sliced 1 tbsp sriracha

Directions
Combine mayonnaise and sriracha, set aside.

Remove the skin from the salmon, and cut about a 4 oz piece off. Place in a food processor or chopper to
finely chop. This will help hold the burgers together. With a knife finely chop the remaining salmon.

In a medium bowl combine the salmon with the bell peppers, panko and garlic.

In a small bowl, combine egg, soy sauce, lemon juice, and salt; add to salmon mixture, tossing gently to
combine. Form mixture into 4 patties and refrigerate at least one hour, this will help the burgers become
firm and hold together during cooking.

Lightly coat a grill pan or skillet with cooking spray. Place over medium-high heat until hot. Cook the
patties 4 to 5 minutes per side, or until cooked through.

Place arugula on each plate, top each with salmon burger, 1 tbsp of mayo and avocado slices – enjoy!
Makes 4 servings.

Nutrition Facts
Per Serving
Calories: 290 | Fat: 15g | Sodium: 397mg |
Carbs: 11g| Fiber: 3g | Protein: 26g | Cholesterol: 113mg |
Recipe adapted from skinnytaste.com