| Cuisine: Mexican | Type: Sandwich | Serves: 4 patties |
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Source:
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SBD Cookbook |
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Attributes:
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Quick and Easy, Healthy |
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Comments:
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This recipe has a distinctly Mexican flavor. For a Greek variation, try chopped fresh oregano, thyme, minced onion and garlic. |
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Serving Suggestions:
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Serve alone or tucked into a whole-wheat pita. |
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Ingredients:
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1 pound salmon fillet, skin removed and cut into 1-inch pieces 2 tsp. plus 1/4 cup reduced-fat sour cream 1-1/2 tsp. Dijon mustard 1 tsp. chili powder 1/2 tsp. ground cumin 1/4 tsp. salt Freshly ground black pepper 1 (8 ounce) head romaine, shredded 1 medium avocado, cubed 2 tsp. extra-virgin olive oil 2 tsp. fresh lime juice 1 tbs. chopped fresh cilantro 1/2 tsp. cayenne |
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Instructions:
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1. In a food processor, combine salmon chunks, 2 tsp of the sour cream, mustard, chili powder, cumin, 1/8-tsp of the salt, and 1/8 tsp ground black pepper; pulse until just mixed together, 15 to 20 times. Form mixture into 4 patties about 3/4 inch thick on top of some plastic wrap. 2. Lightly coat a grill or grill pan (or non-stick frying pan) with cooking spray and heat to medium-high. Grill patties until cooked through, 4 to 5 minutes per side. 3. While patties are cooking, in a large bowl combine lettuce, avocado, oil, 1 tsp of the lime juice, and remaining 1/8 tsp salt. Season with black pepper to taste. 4. In a small bowl, whisk together the remaining 1/4 cup sour cream, remaining 1 tsp lime juice, cilantro and cayenne. 5. Divide salad among 4 plates and place a burger alongside. Top each burger with a dollop of the cilantro sour cream and serve. |
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Related recipes:
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None |
2007-12-09