1 lb. salmon fillet, skinned, with any bones removed
1/4 cup Panko bread crumbs
2 Tbsp. finely minced red bell pepper
2 Tbsp. finely minced red onion
1 Tbsp. finely minced cilantro
1 Tbsp. reduced sodium soy sauce
1/2 tsp. fresh grated ginger
2 tsp. canola oil
4 small whole wheat burger buns, toasted
4 slices tomato
4 romaine lettuce leaves
1. Add one quarter of the salmon to a food processor. Process the salmon until it is like a paste. Add to a bowl. Chop the remaining salmon by hand into small pieces, and add them to the salmon paste. 2. Add the bread crumbs, red pepper, red onion, cilantro, soy sauce and ginger to the salmon and mix very gently. Handling the salmon mixture delicately, form it into 4 patties. Place the patties on a plate, cover and refrigerate for 20 minutes.
3. Remove the salmon burger patties from the refrigerator and let them stand at room temperature for 5 minutes. Coat a large skillet with cooking spray. Add the oil and heat to medium-high.
4. Add the salmon burger patties and cook them for about 3 minutes per side, or until they are cooked through. 5. Serve the burgers on the buns with the tomato and lettuce.
Nutrition Information: 360 calories, 15 g fat, 30 g protein, 28 g carbs, 380 mg sodium