Friday, June 28, 2013

Pacific Northwest Burger

So we rarely have fish in our house. We have no problem eating frozen fish, but it still is never cheap.  And certain stores' fish tastes bleachy, so ...

When I saw this recipe, I asked D if we could have it.  He looked over the ingredients and said ok.  He may have cooked it differently.  I wasn't really listening when he said he was going to change something, and then it was ready when I got home.  So...

It was very good, althouhg mine was a bit fall-apart.  I wasn't all that ahhh over it.

D did change some of the ingredients mostly because Kroger didn't have them/we didn't feel like buying them.  Also Aldi sold salmon in 4-oz fillets, so D used 1 1/2 for me and 2 for him (this may be part of the fall apart-issue).

We had with a spinach salad.

Pacific Northwest Burger

Photo by ALB

Yield: Serves 4 (serving size: 1 burger)
Hands-on:47 Minutes
Total:47 Minutes

1/2 cup water
1/4 cup rice vinegar
1 tablespoon sugar
1 teaspoon salt
1 1/2 cups very thinly sliced radish
1/3 cup canola mayonnaise (used Hellman's low-fat)
Added Sriracha
1 1/2 tablespoons grated fresh ginger
2 teaspoons rice vinegar
1/2 teaspoon sugar
1 tablespoon lower-sodium soy sauce
1 tablespoon Thai sweet chili sauce (used spicy)
4 (6-ounce) salmon fillets, skinned
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
Cooking spray
4 (1 1/2-ounce) hamburger buns
1 1/2 cups watercress (used arugula)

1. Combine first 4 ingredients in a saucepan; bring to a boil, stirring until sugar dissolves. Pour hot liquid over radish. Chill 30 minutes; drain well.

2. Combine mayonnaise and next 3 ingredients. Cover and refrigerate.

3. Preheat grill to high heat.

4. Combine soy sauce and chili sauce, stirring with a whisk. Sprinkle fillets with pepper and 1/4 teaspoon kosher salt. Place fillets on grill rack coated with cooking spray; grill 4 minutes, brushing with half of soy mixture. Carefully turn fillets; grill 4 minutes or until desired degree of doneness, brushing with remaining soy mixture.

5. Spread 2 tablespoons mayo mixture on bottom half of each bun; top each with 1 fillet. Top evenly with radishes. Arrange about 1/3 cup watercress on each fillet; top with top halves of buns.

Nutritional Information
Calories: 397; Fat: 14.9g; Saturated fat: 1.6g; Monounsaturated fat: 4.7g; Polyunsaturated fat: 4.1g; Protein: 37.5g; Carbohydrate: 24.9g; Fiber: 1.8g; Cholesterol: 80mg; Iron: 2.4mg; Sodium: 567mg; Calcium: 117mg

Cooking Light JUNE 2013

1 comment:

Becca said...

Sounds delish! Will put on my list...