Salmon Burger With Sweet Potato Fries
Yield: 4 servings
Nonstick cooking spray
2 large sweet potatoes (about 1 lb.), peeled and cut lengthwise into 8 wedges
2 tsp olive oil
½ tsp mild chili powder
⅛ tsp ground cayenne
¼ tsp table salt
¼ tsp freshly ground black pepper
1 Tbsp grated ginger
1 jalapeño, seeded, cut into thirds
½ red onion, cut into thirds
2 garlic cloves, peeled, cut in half
1 Tbsp reduced sodium soy sauce
2 (6 oz.) skinless wild salmon fillets, cut into large chunks
4 whole-wheat rolls, split and toasted
4 Romaine lettuce leaves
Preheat oven to 350ºF. Coat two baking sheets with non-stick spray. Place the sweet potatoes, olive oil, chili powder, cayenne, salt and black pepper in a large bowl. Toss well to coat. Spread the wedges out onto the two baking sheets so that the wedges aren’t touching. Transfer to the oven and bake until the potatoes brown and are soft (about 20 to 25 minutes). Turn the wedges over half way through baking so that both sides brown evenly.
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.