Yield: 4 servings
Meanwhile prepare the burgers. Place the ginger, jalapeño, red onion, garlic and soy sauce in a food processor. Pulse five to six times, until the vegetables are roughly chopped. Add the salmon chunks and pulse two to three times more until the salmon is chopped. Form the salmon mixture into four equal patties. Heat a large skillet over high heat. Coat with cooking spray and add the salmon patties.
Reduce the heat to medium and cook two to three minutes, until the salmon burgers start to brown. Coat the tops with a light layer of cooking spray and turn the burgers. Slide the skillet into the oven along with the fries and bake five to six minutes until the burgers are light pink inside and cooked through. Transfer them to the toasted buns and top with romaine lettuce. Serve immediately with fries.
Nutrition facts (per serving): calories 389, protein 16 g, carbohydrates 51 g, fat 10 g, calcium 61 mg, cholesterol 47 mg, fiber 8 g, sodium 618 g
Recipe courtesy of Jennifer Iserloh, the Skinny Chef.