Wasabi Salmon Burgers - 3g Carbs, 0g Fiber
From Eating Well Magazine
Bring out the flavors of salmon with a Japanese-inspired infusion
of ginger, sesame oil and wasabi. If you serve these patties on
whole-wheat buns, consider reduced-fat mayonnaise and sliced
cucumbers as condiments. Or skip the buns and set the patties
atop a vinegary salad of greens, carrots, radishes and sprouts.
NUTRITION PROFILE:
Low Calorie | Low Carb | Low Sodium | Low Sat Fat | Heart Healthy
| Diabetes Appropriate | Healthy Weight
Makes 4 servings
ACTIVE TIME: 30 minutes
TOTAL TIME: 30 minutes
EASE OF PREPARATION: Moderate
2 Tbsp reduced-sodium soy sauce
1 1/2 tsp wasabi powder (see Note)
1/2 tsp honey
1 pound salmon fillet, skinned (see Tip)
2 scallions, finely chopped
1 egg, lightly beaten
2 Tbsp minced peeled fresh ginger
1 tsp toasted sesame oil
1. Whisk soy sauce, wasabi powder and honey in a small bowl
until smooth. Set aside.
2. With a large chef’s knife, chop salmon using quick, even,
straight-up-and-down motions (do not rock the knife through
the fish or it will turn mushy). Continue chopping, rotating
the knife, until you have a mass of roughly 1/4-inch pieces.
Transfer to a large bowl. Add scallions, egg, ginger and oil;
stir to combine. Form the mixture into 4 patties. The mixture
will be moist and loose, but holds together nicely once the
first side is cooked.
3. Coat a large nonstick skillet with cooking spray and heat
over medium heat for 1 minute. Add the patties and cook for
4 minutes. Turn and continue to cook until firm and fragrant,
about 3 minutes. Spoon the reserved wasabi glaze evenly over
the burgers and cook for 15 seconds more. Serve immediately.
Nutrition per Serving:
184 Calories, 7g Fat (1g Sat, 2g mono), 117mg Cholesterol,
3g Carbs, 27g Protein, 0g Fiber, 369mg Sodium
Nutrition bonus: Selenium (84% daily value), omega-3s.
0 Carbohydrate Servings
Exchanges: 4 lean meat
TIP: Ingredient note:
Wasabi powder, when mixed with water, becomes the green paste
most of us know from sushi restaurants. The powder is available
in jars in the Asian aisle of most supermarkets or in almost
all Asian markets. Store at room temperature for up to 1 year.
To skin a salmon fillet:
Place it on a clean cutting board, skin side down. Starting at
the tail end, slip the blade of a long, sharp knife between the
fish flesh and the skin, holding the skin down firmly with your
other hand. Gently push the blade along at a 30 degree angle,
separating the fillet from the skin without cutting through either.
Or have your fishmonger do it for you.