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Salmon Burgers with Pineapple Rings

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Recipe

 

Yield

4 servings

Prep

3 hrs

Cook

15 min

Ready

4 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
Teriyaki marinade
¼ cup soy sauce, sodium reduced
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2 tablespoons brown sugar, light
firmly packed
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1 tablespoon lemon juice
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½ teaspoon sesame oil
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¼ teaspoon ginger
ground
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Burgers
1 ¼ pounds salmon fillets
skinless, cut into 2 inch pieces
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2 tablespoons scallions, spring or green onions
chopped
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2 cloves garlic
finely chopped
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1 inch piece ginger root
fresh, peeled, grated
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2 teaspoons soy sauce, sodium reduced
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1 teaspoon sesame oil
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4 each pineapple rings
3/4 inch thick
*
6 small scallions, spring or green onions
cut lengthwise in half and trimmed ends
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4 each sandwich rolls
sesame seed, split
*

Ingredients

Amount Measure Ingredient Features
Teriyaki marinade
59 ml soy sauce, sodium reduced
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3E+1 ml brown sugar, light
firmly packed
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15 ml lemon juice
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2.5 ml sesame oil
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1.3 ml ginger
ground
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Burgers
567 g salmon fillets
skinless, cut into 2 inch pieces
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3E+1 ml scallions, spring or green onions
chopped
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2 cloves garlic
finely chopped
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1 inch piece ginger root
fresh, peeled, grated
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1E+1 ml soy sauce, sodium reduced
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5 ml sesame oil
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4 each pineapple rings
3/4 inch thick
*
6 small scallions, spring or green onions
cut lengthwise in half and trimmed ends
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4 each sandwich rolls
sesame seed, split
*

Directions

Several hours or day before serving, prepare Teriyaki Marinade: In small jar with tight-fitting lid, whisk together soy sauce, sugar, lemon juice, sesame oil, and ginger; cover and set aside until ready to use.

Several hours before serving, prepare salmon mixture for Burgers: In food processor fitted with chopping blade, process salmon, green onion, garlic, gingerroot, soy sauce, and sesame oil until well combined.

Divide into 4 equal parts; shape each into a 5-inch round burger.

Cover and refrigerate at least 1 hour before grilling.

(Burgers must be refrigerated for at least the recommeded time to maintain shape during cooking.)

About 30 minutes before grilling, heat indoor or outdoor grill to medium.

In medium-size bowl, combine pineapple rings, green onions, and Teriyaki Marinade; cover and refrigerate to 10 minutes.

Drain marinade into serving pitcher and set aside.

Coat grill rack with nonstick cooking spray.

Grill burgers 6 inches above heat until cooked through, turning once--about 10 minutes.

Grill pineapple rings and green onions until heated through, turning once--about 1 to 2 minutes.

Grill rolls just until lightly toasted.

On 4 individual plates, assemble burgers: Placed salmon burgers on bottom halves of rolls.

Top each with a pineapple slice and 3 green onion halves; cover with tops of rolls.

Serve with reserved Teriyaki Marinade.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 188g (6.6 oz)
Amount per Serving
Calories 32048% from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 84mg 28%
Sodium 709mg 30%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 2%
Sugars g
Protein 59g
Vitamin A 4% Vitamin C 18%
Calcium 4% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 
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