Crispy Pork Belly Bao Buns with Pickled Cucumbers

Crispy Pork Belly Bao Buns with Pickled Cucumbers

adapted from Bon Appetit

The pork can be cooked 2 days ahead. Let cool; cover and chill. Reheat before serving.

Bao buns are available in Asian grocers. No bao buns? No problem! Serve in lettuce cups.

Makes 3 servings

1 12-ounce piece skin-on pork belly
Kosher salt, freshly ground pepper
1 Tbsp.Truvia brown sugar blend™, divided

4 chiles de árbol
2 star anise pods
2 Tbsp. soy sauce
1/2 Persian or kirby cucumbers, thinly sliced
1 scallions, thinly sliced
½ red chile (such as Fresno or jalapeño), thinly sliced
1/4 cup rice wine vinegar
3 Tbsp. gochujang (Korean red pepper paste)
3 Tbsp.white miso
6 Bao buns
1/4 bunch mint
1/4 cup kimchi

1. Diagonally score fat side of pork belly, cutting through fat but stopping at flesh and spacing about ¼" apart. 
2. Season pork with salt and pepper and sprinkle with 1 Tbsp. brown sugar; Wrap tightly in plastic wrap and let sit at least 2 hours, or chill up to 2 days.
3. Preheat oven to 400°. 
4. Unwrap pork and place in the smallest baking dish you have available. 
5. Add chiles de árbol, star anise, soy sauce, remaining 1 Tbsp. brown sugar, and 1¼ cups water. 
6. Roast until most of fat has rendered, meat is tender, and top is browned and crisp, 2–2½ hours.
7. Meanwhile, toss cucumbers, scallions, red chile, and vinegar in a small bowl to combine. 
8. Mix gochujang and miso in another small bowl.
9. Steam the bao buns for 10 minutes.
10. Transfer pork to a cutting board; let rest 10 minutes. 
11. Pour off pan juices into a measuring glass. Skim fat from surface.
12. Slice pork into ½" slices, transfer to a platter, and pour pan juices over. 
13. Meanwhile steam the bao buns for 10 minutes or until heated through; Cut  open the bao bun but not completely through.
14. Serve the pork in the bao buns with the cucumber salad, mint, kimchi , and gochujang-miso mixture for topping.

Enjoy!

Layered Ham Salad

Layered Ham Salad

I like to make individual servings of this salad in clear glass bowls so the lavering is apparent. If increasing amount use a large glass bowl or a trifle bowl.

Reduce the point value by substituting chicken or turkey for the ham and use reduced fat Mexican cheese blend.

Makes 2 servings                              3 WW pts / salad + 1 WW pt./Tbsp dressing

1 Tbsp. chopped jalapeno pepper
1 Tbsp. chopped bell pepper
1/4 cup corn kernels, fresh or frozen
1/3 cup reduced fat mayonnaise
1 tsp. sugar substitute
4 tsp. taco sauce
3 oz, torn romaine lettuce or prefered lettuce
4 slices deli ham or ham steak, chopped (about 2 ounces)
1 medium plum tomatoes, chopped
2 Tbsp. chopped onions
2 Tbsp. cucumber, seeded and chopped
1/4 cup shredded Monterey jack cheese

1. In a small saute pan coated with cooking spray, saute the jalapeno and bell peppers until softened, about 2-3 minutes.
2. Add the corn kernels; Cook until heated through, about 2-3 minutes; Set aside to cool.
3. Combine the mayonnaise, taco sauce and sugar substitute in a small bowl and whisk to combine; Set aside.
4. Divide the lettice between two bowls.
5. Divide the remaining ingredients between the 2 bowls layering in the following order: ham, tomato, onion / cucumber, corn mixture, cheese and dressing.

Enjoy!









In a small bowl, mix dressing ingredients.

Jalapeno Tzatziki Dip with Feta Cheese

Jalapeno Tzatziki Dip with Feta Cheese

adapted from Grilled Cheese Social

The jalapeno gives a spicy kick to the traditional tzatziki dip.

It can be served chilled with pita bread, crackers, veggies, or use it as a topping for grilled meats and salads.

served with Cheesy Cauliflower Muffins

Makes about 3/4 cup                                                    1 WW pt  / 1/4 cup

1/2 cup nonfat Greek yogurt 
2 Tbsp. + 2 Tsp. cucumber grated and squeezed in a kitchen towel to remove excess moisture
1 tsp. red onion grated
1/3 large jalapeno pepper, grated
2 Tbsp. + 2 tsp. reduced fat feta cheese, crumbled
1/3 tsp. dried dill
1 tsp.fresh mint, finely minced
1 Tbsp. freshly squeezed lemon juice
1 tsp. olive oil
Kosher salt and freshly ground black pepper

1. Mix all ingredients together in a bowl.
2. Let rest for 30 minutes for the flavors to meld prior to serving.

Enjoy!

Jennifer Aniston Salad

Jennifer Aniston Salad

adapted from The East Coast Kitchen

Supposedly, Jennifer Aniston requested this salad almost every day that she filmed Friends.

Makes 3 servings                                                            7 WW pts / servings

1/3 cup uncooked quinoa
2/3 cups water
1/3 15oz can of chickpeas, drained and rinsed
1/3 cup roasted pistachios, chopped
1/2 cup cucumbers, diced
3 Tbsp. red onion, diced
1/4 cup mint, chopped
1/4 cup parsley, chopped
1/4 cup reduced fat feta
1 Tbsp. fresh lemon juice
4 tsp. olive oil
Kosher salt and freshly ground pepper to taste

1. Place quinoa and water into a medium sized pot and place over high heat; Bring to a boil.
2. Reduce heat to low and place a cover on the pot; Simmer for 15 minutes and then turn off the heat. Leave the cover on for 5-10 minutes and then remove and fluff with a fork. 
3. Put quinoa into large bowl.
4. Add the chickpeas, pistachios, cucumbers, onion, mint, parsely, feta, lemon juice, and olive oil
5. Season to taste with salt and pepper before serving.

Enjoy!

Black Eyed Pea Salad

Black Eyed Pea Salad

adapted from Food Network

I am not a fan of raw celery but I still want the crunch. I like to substitute carrot and or cucumber for some of the celery.

Makes 5 servings                                                                  2 WW pts / serving

1 15.5-oz can black-eyed peas, drained and rinsed
3/4 cup chopped red bell pepper
1/2 cup chopped celery, carrot and cucumber, combined
1/2 cup chopped shallot
1/4 cup chopped onion
2 Tbsp. vegetable oil

2 Tbsp. water
2 Tbsp. sugar substitute
2 Tbsp. cider vinegar
1 clove garlic, minced
1/2 tsp. Kosher salt
1/2 tsp. freshly ground black pepper
1/2 teaspoon hot sauce

1. In a bowl, combine the black-eyed peas, green pepper, celery, carrot, cucumber, shallot and onion.
2. In a small bowl, whisk together the oil, water, sugar substitute, vinegar, garlic, salt, black pepper, and hot sauce. 
3. Pour the dressing over the peas. Toss. 
4. Let stand refrigerated overnight for the flavors to meld.

Enjoy!

Modern Waldorf Salad

Modern Waldorf Salad

adapted from Crowded Kitchen

Waldorf salad is named for the Waldorf-Astoria hotel in New York City, where it was first created for a charity ball given in honor of the St. Mary's Hospital for Children on March 13, 1896. The original recipe was just apples, celery, and mayonnaise. Over the years nuts, chicken, turkey and dried fruit have been added.1

Best apples to use are sweet and tart such as Granny Smith of Honeycrisp.

For the dressing I used a Dill Vinaigrette but you can use what ever is your favorite.

Makes 2 servings                                                                 3 WW pts / serving

1/3 large head of romaine lettuce, chopped
1/3 cup seedless red grapes, halved
1/3 cup sliced cucumber
1/3 large apple, diced
2 Tbsp. dried cranberries
Walnut pumpkin seed brittle (recipe below)

Walnut Pumpkin Seed Brittle                                                 2 WW pts / Tbsp.    1/2 cup raw, unsalted walnut pieces

1/4 cup pepitas
2 Tbsp. maple syrup
1 tsp. olive oil
1/4 tsp. salt
1/8 tsp. freshly ground black pepper

Your favorite low fat salad dressing with 1 WW pt / Tbsp.

Instructions

1. Preheat oven to 275˚F.
2. Add walnuts and pumpkin seeds to a mixing bowl. 
3. In a separate bowl, stir together maple syrup, olive oil, salt and pepper. 
4. Pour the maple syrup mixture over nuts and toss well to coat. 
5. Spread out on a small parchment lined baking sheet. 
6. Bake on the lowest rack of the oven for about 35 minutes, rotating the sheet halfway through baking. Remove from the oven and let cool completely. 
7. While the brittle is cooling, whisk together dressing ingredients; Set aside.
8. Divide the lettuce, grapes, cucumbers, apple and cranberries between 2 bowls.
9. Toss the salad ingredients with 1 Tbsp. salad dressing. 
10. Crumble the brittle and sprinkle 1 Tbsp. on top of the salad.

Enjoy!

Notes:

1. https://en.wikipedia.org/wiki/Waldorf_salad

Vegetable Sushi Roll with Sesame Miso Sauce

Vegetable Sushi Roll with Sesame Miso Sauce

adapted from Bon Appetit August 1991

Somen are thin, white, Japanese noodles made from wheat flour. They can be found on Amazon or local Asian markets. Feel free to substitute angel hair pasta or soba noodles.

The original recipe cut the rolls into 1- inch pieces. I was not convinced that they were going to hold together so I left them whole.

Makes 2 servings                                                                2 WW pts / serving

2 Tbsp. rice wine vinegar
2 Tbsp. Homemade chicken stock, or canned broth
1 Tbsp miso

1 1/2 tsp. sugar substitute
4 large Napa cabbage leaves
2 1/2 oz. somen noodles
2 cups cold water
8 matchstick size strips red bell pepper
8 matchstick size strips hothouse cucumber
8 matchstick size strips scallions
8 matchstick size strips carrot

1. Prepare the sauce by whisking together the vinegar, stock, miso and sugar substitute in a small bowl; Set aside.
2. Fill a skillet 2/3 full with water; Bring to a boil. 
3. Add 2 cabbage leaves and simmer until leaves are just pliable, about 1 1/2 minute. 
4. Remove from water with a slotted spoon to colander. 
5. Repeat with remaining cabbage leaves; Dry thoroughly.
6. Return water in skillet to boil.
7. Add noodles and bring to boil. 
8. Stir in 1 cup cold water and return to boil. 
9. Stir in other cup of cold water and return to boil. 
10. Drain noodles; Rinse under cold water to cool and drain well.
11. Pat the cabbage dry with a paper towel; Place cabbage on work surface. 
12. Place ¼ of the noodles across width of leaf, 1 inch from stem. 
13. Top the noodles with 2 strips each of pepper, cucumber, scallion and carrots. 
14. Fold stem end in over filling, then continue to roll up tightly. 
15. Repeat with remaining leaves. 
16. Cover and chill 1-4 hours.
17. Serve passing sauce separately.

Enjoy!

Lemony Tuna Salad

Lemony Tuna Salad

adapted from Food & Wine

Still using up that Whole Lemon Vinaigrette. I am not a fan of raw celery so I added some cucumber to give the texture and crunch.

Makes 2 servings                                                              3 WW points / serving

3 Tbsp. Whole Lemon Vinaigrette

1 6.7 ounce can tuna packed in water, drained

1 Tbsp. capers, rinsed

2 Tbsp. cucumber, peeled and diced

1/4 tsp. celery salt

1/8 tsp. white ground pepper

Lettuce for serving

1. Combine all ingredients except the lettuce in a bowl; Mix to combine.
2. Serve in lettuce cups.

Enjoy!

Cucumber Salad

Cucumber Salad

adapted from Food Network

Lighten up a creamy salad dressing by using low fat sour cream. It still gives you the creamy mouth feel without the fat and calories.

If you are serving it with a protein that is seasoned with a salty dry rub or seasoned salt, use that in the salad as well to carry the seasoning between the two dishes.

Aleppo pepper does provide a little heat but it is better known for providing a more complex pepper taste which is sweet, earthy and tart.

Served with Bay Chile Chicken

Makes 1-2 servings

1/2 English cucumber, seeded and sliced
4 tsp low-fat sour cream
1 tsp. lemon juice
pinch of Bay Chile Salt or Kosher salt
pinch of Aleppo pepper or freshly ground black pepper
Minced scallion green, for garnish (optional)

1. Put the sour cream, shallots, lemon juice, and bay chile salt and Aleppo pepper; Whisk to combine.
2. Add cucumbers and toss to coat.
3. Garnish with scallions, if using.

Enjoy!

Watermelon & Feta Salad

 Watermelon & Feta Salad

adapted from Foodnetwork.com

This is a wonderful light summer salad that is full of flavor.

Makes 2 servings

1 clove garlic, minced
1/2 small serrano chile, seeded and minced
2 Tbsp. olive oil
1 Tbsp. water
3 Tbsp. red wine vinegar
Kosher salt and freshly ground pepper
2 Tbsp. finely torn fresh mint
1 1/2 cups diced seedless watermelon
1/4 cup diced cucumber
2 Tbsp. chopped scallions
2 Tbsp. feta cheese, crumbled

1. In a small container combine the garlic, serrano, oil and vinegar. Cover and shake vigorously Season to taste with salt and pepper. Set aside.
2. Divide the watermelon, cucumber and scallions between 2 bowls. Dress with the vinaigrette.
3. Sprinkle the feta on top.
4. Serve immediately.

Enjoy!

Korean Cucumber Salad

Spicy Korean Cucumber Salad

adapted from Christieathome.com

This is the perfect spicy side dish for a Korean flavored meal.

Makes 2 servings

1/2 English cucumber, sliced
1 Tbsp. Kosher salt

1 Tbsp. soy sauce
2 cloves garlic, minced
1 Tbsp. rice wine vinegar
1 Tbsp. chili oil
1/2 Tbsp. sugar substitute
1/2 tsp. sesame oil
1 tsp. sesame seeds

2 Tbsp. scallions, finely sliced

1. In a colander, toss the cucumbers with the salt and allow to drain for 5-10 minutes.
2. Make the dressing by combining the soy sauce, garlic, vinegar, chili oil, sugar substitute, sesame oil and sesame seeds. Whisk to combine.
3. Toss the drained cucumbers with the dressing.
4. Sprinkle with scallions prior to serving.

Enjoy!

Tilapia with Cucumber Relish

Tilapia with Cucumber Relish

adapted from Cooking Light Annual Recipes 2016

The mint in the relish add a bright refreshing taste.

Makes 1 serving                                                                    0 WW pp / serving

1/4 cup seedless cucumber, diced

1 1/2 Tbsp. sliced shallots

1 tsp. chopped fresh parsley

2/3 tsp. chopped fresh mint

2/3 tsp. lemon juice

1/4 tsp. Dijon mustard

1/4 tsp. Kosher salt

Cooking spray

1 5-oz. tilapia filet

Freshly ground black pepper

Kosher salt

1. Combine the cucumber, shallots, parsley, mint, lemon juice, mustard and salt in a small bowl. Set aside.
2. After seasoning the fish with salt and pepper, cook it in a pan coated with cooking spray, for 2-3 minutes per side.
3. Transfer the fish to a plate and top with the relish.

Enjoy!

Tzatziki Chicken Salad

Tzatziki Chicken Salad

adapted from Weight Watchers Ultimate Chicken Cookbook

All of tastiness of a chicken gyro without the bread.

Save the leftover dressing to top a turkey burger.

Makes 2 servings                                                      0 WW Blue points / serving

5 Tbsp. plain fat-free yogurt

1 Tbsp. chopped fresh mint

1 tsp. fresh lemon zest

1 1/2 tsp fresh lemon juice

1 small garlic clove, minced

1/2 tsp water

2 cups chopped cooked chicken breast

4 cups torn lettuce

1/2 tomato, chopped, seeded

1/4 cucumber, seeded, diced

1/4 julienned carrot

4 Kalamata olives, pitted, chopped

1 tsp. Eridanous Tzatziki seasoning (optional, available at Lidl)

1. Make the dressing by whisking together the yogurt, mint, zest, juice, water and tzatziki seasoning, if using; set aside.
2. Divide the lettuce, tomato, cucumber, carrot, chicken and olives between 2 bowls.
3. Toss each salad with 2 Tbsp. dressing before serving.

Enjoy!

 

Buffalo Chicken Salad

 Buffalo Chicken Salad

adapted from Rachael Ray in Season

Does anyone remember the band A Flock of Seagulls from the early 80's?

 

If you do, did you know that their second lead guitarist, Eddie Berner was a chef from the US who trained in Phili? He also provided transport and catering services from his 

Rockin Road Grill bus.

 A couple of years ago we met him at a food & wine even where he had the bus and was selling his Blackwoods Signature ™ Sauces. Unfortunately I think they have since gone out of business but I still had a bottle in the basement.

This is one of the simplest meals you can ever make. It has all the flavors of buffalo wings without being high in fat. If you are using a different wing sauce or bottled ranch dressing be sure to check the point value.

Makes 1 serving                                                                                  1 WW Blue point / serving

1 cup shredded poached chicken breast, or any leftover chicken breast

1 Tbsp. Blackwoods Signature ™ Original Sauce or your favorite wing sauce

Torn Romains lettuce

Red onions slices, quartered

Cucumbers slices, quartered

Carrot, julienned

Celery, chopped

1 tsp. Gorgonzola or Blue cheese crumbles

1 tsp. Hormel Hormel Real bacon bits

2 Tbsp. Homemade Fat Free Ranch dressing or bottled

1. Combine the chicken and wing sauce in a microwave safe bowl; Toss to combine.
2. Microwave on high for 1-2 minutes, depending on the wattage of your microwave.
3. Combine the lettuce, onion, cucumber, carrot, celery and any other vegetables you want in your salad bowl.
4. Top with the heated chicken, bacon bits and cheese.
5. Drizzle with dressing before serving.

Enjoy!

Plum & Cucumber Salad

Plum & Cucumber Salad

adapted from Rachael Ray in Season

Who would have thought putting pickled onion on plums would taste so good.

Makes 2 servings                                                      1 WW Blue points / serving

2 plums cut into wedges

2 Tbsp. torn basil leaves

1/2 cup cucumber chunks

3 small pitted black olives, cut in half

4 tsp. crumbled reduced fat feta

1/4 red onion, sliced

1/3 cup red wine vinegar

1 tsp. basil oil or olive oil

1. Toss the onions and vinegar in a small container with a pinch of Kosher salt and crushed black pepper; set aside for at least 20 minutes.
2. Toss the plums, basil, cucumber olives, feta and marinated onions.
3. Drizzle with basil oil and some of the vinegar.
4. Season to taste with salt and pepper before serving.

Enjoy!

            

Smoky Steak Fajita Salads

 Smoky Steak Fajita Salads

adapted from Cooking Light Annual Recipes 2015

The smoky, flavorful steak can be served in a corn or flour tortilla as well. Just adjust the point total.

I've been playing with my sous vide machine. This steak would also work well on a grill or under the broiler.

Makes 2 servings                                                     6 WW Blue points / serving

10 oz. lean rib-eye steak

1 tsp. smoked paprika

3/4 tsp. garlic powder

3/4 tsp. ground cumin

1/2 tsp. Truvia brown sugar blend

1/4 tsp. Kosher salt

1/4 tsp. freshly ground black pepper

pinch cayenne pepper

Caramelized onion

Roasted red peppers

Green salad as large or small as you like: Lettuce, Cucumber, Onion, Bell pepper etc.

3 Tbsp. reduced fat Mexican blend cheese

Ranch Salsa Salad Dressing

1. Fill a pot with water and position the sous-vide machine in the pot; Preheat to 129F for medium rare
2. Combine the smoked paprika, garlic powder, cumin, Trivia, salt, black pepper and cayenne in a small bowl.
3. Sprinkle the spice mixture liberally over both sides of the steak.
4. Place the steak in a vacuum seal bag & seal.
5. Put the bag into the sous-vide; Set cook time for the thickness of steak; 1/2 inch - 30 minutes.
6. Remove the bag from the sous-vide and allow to rest for 10 minutes.
7. Preheat a grill pan to 450F or high.
8. Meanwhile, prepare your salad.
9. Remove the steak from the bag and sear on each side.
10. Slice and serve topped with caramelized onions, cheese and roasted peppers with dressing on the side.

Enjoy!

*Alternatively place in a zip close bag and press off the air.

Tzatziki Sauce

Tzatziki Sauce

adapted from Food Network

This tzatziki sauce is a variation using yogurt, cucumber, garlic, olive oil, and fresh mint instead of dill. 

By using a thicker Greek yogurt prevents you from having to strain regular yogurt for 2 hours in a kitchen towel suspended over a bowl for 2 hours.

Refrigerate leftover sauce in an airtight container in the refrigerator. It makes a great dip for vegetables.

Makes 16 servings                                                   0 WW Blue points / serving

1 cup plain non-fat Greek yogurt

1/2 medium English cucumber, chopped

Pinch Kosher salt

2 cloves of garlic, minced

1 tsp. red wine vinegar

3 mint leaves, finely minced

1 tsp. Eridanous Tzatziki seasoning (optional, available at Lidl)

1. Place the cucumber in a kitchen towel and squeeze to remove excess liquid.
2. In a food processor, combine the yogurt, cucumber, salt, garlic, vinegar. mint and seasoning if using.
3. Pulse to combine to desired consistency.

Enjoy!

My Big Greek Chicken Salad

My Big Greek Chicken Salad

adapted from Weight Watchers' Five Ingredient 15 Minute Cookbook (2006)

If you do not wan to make your own salad dressing Gazebo Room Light Greek Dressing has the same point count.

Makes 2 servings                                                   3 WW Blue points / serving

12 oz. boneless, skinless chicken breasts, cut into 1 inch pieces

1 tsp. Penzeys Greek Seasoning or your favorite seasoning

Cooking spray

4 cups torn lettuce leaves

1/4 cucumber, halved and sliced

1/4 cup sliced onions

1 tomato, cut into 8 pieces

4 large black olives, sliced

2 Tbsp. reduced fat feta cheese

4 Tbsp. Penzeys Greek Salad Dressing

1. Season the chicken with the Greek seasoning.
2. In a pan coated with cooking spray, sauté the chicken until cooked through, about 5 minutes.
3. Divide all of the ingredients between two large bowls.

Enjoy!

Thai Style Chicken & Rice

Thai Style Chicken & Rice

adapted from Cooks Country

To make the dish more authentic Thai, use soybean paste in place of the miso and fresh Thai chiles in place of the chile-garlic sauce but these can be fore difficult to find.

Makes 2 servings                                                     4 WW Blue points / serving

3 points for rice & 1 point / 2 Tbsp. sauce

4 cups homemade chicken stock or canned broth

2/3 inch piece of fresh ginger, sliced into 1/4-inch rounds

2 garlic cloves, peeled and smashed

2 boneless, skinless chicken breasts

Cooking spray

1/4 shallot, minced

1/4 inch piece of ginger, cut in half

1 small garlic clove, minced

pinch of Kosher salt

1/2 cup jasmine rice, rinsed

1/2 cup cilantro leaves and stems

1/4 English cucumber, thinly sliced

2 Tbsp. miso

2 Tbsp. soy sauce

2 Tbsp. distilled white vinegar

1 tsp. sugar substitute

1 1/2 tsp. chili-garlic sauce

1/2 tsp. grated ginger

1 scallion thinly sliced

1. Combine the stock, ginger and garlic in a pot. Bring to a boil.
2. Add the chicken to the pot, reduce heat to low and simmer until cooked through 30-34 minutes.
3. Remove the chicken to a plate and keep warm. Reserve the stock.
4. In a pot coated with cooking spray, cook the shallot, ginger, garlic and salt and cook until softened, about 2 minutes.
5. Add rice and cook stirring frequently until the edges are translucent, about 2 minutes.
6. Add 1 cup of the stock, stir, cover and cook for 20 minutes or until tender. Remove the ginger from the rice.
7. Meanwhile make the sauce, whisk the miso, soy sauce, vinegar, sugar substitute, garlic, chile-garlic paste, and ginger.
8. Return the chicken to the stock and rewarm.
9. Remove the chicken from the broth and cut into slices.
10. With a slotted spoon remove the ginger and garlic. Portion the broth into  2 one-cup servings. reserve the remaining broth for another use.
11. To serve, place the chicken on top of the rice, shingle cucumber slices along side the chicken along with a small mound of cilantro.
12. Serve with sauce and broth.

Enjoy!

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!