Asian Salmon Burgers with Pickled Cucumbers

Asian Salmon Burgers with Pickled Cucumbers

adapted from Gourmet June 1996

I have never removed the skin from a piece of salmon before cooking it. If you are a newbie to this like me, here is a video to show you how. It was not as difficult as I thought it would be - just make sure you have a sharp knife.

If you do not have light English muffins you can use low carb bread or purchased low carb bread crumbs.

Asian Salmon Burger with Pickled Cucumbers on a bed of Wilted Kale & Shallots

Makes 3 servings                                      0 WW Blue points / serving  

1/4 large seedless cucumber, thinly sliced

1 Tbsp. cider vinegar

1 tsp. sugar substitute

1/4 tsp. red pepper flakes

Kosher salt

1 large egg white

2 tsp. soy sauce

1/3 tsp. grated fresh ginger

1/2 lb. salmon fillet, skin discarded and cut into 1/4-inch pieces

1/2 light English muffin, pulsed in a small food processor to make crumbs

1 1/2 scallions, finely chopped

2/3 tsp. mustard seeds

Cooking spray

1. In a small bowl combine the vinegar, sugar substitute, red pepper and kosher salt to taste.
2. Add the cucumbers and toss to coat. Refrigerate until ready to use.
3. In a medium bowl, whisk together the egg white, soy sauce and ginger until combined.
4. Add the salmon, breadcrumbs, scallion, mustard seeds and salt to taste.
5. In the same small food processor, puree 1/4 cup of the salmon mixture. Return to the bowl.
6. Stir to combine and form into 3 patties. Refrigerate for at least 30 minutes before cooking.
7. In a frying pan coated with cooking spray, cook the patties about 2 minutes / side.
8. Place the cover on the pan and continue to cook until cooked through, about 5 minutes.
9. Drain the pickles.
10. Serve the patties on the patties topped with the pickles.

Enjoy!