Lettuce-Wrapped Asian Salmon Burgers



Ingredients 1 pound skinless salmon fillet 2 Tbsp. soy sauce 1 Tbsp. Sriracha or other chili-garlic sauce 2 cloves garlic, chopped 2 tsp. finely chopped fresh ginger ¼ tsp. ground black pepper ¼ cup toasted wheat germ 3 scallions, chopped ⅓ cup chopped fresh cilantro 1 Tbsp. canola oil 4 fresh or canned pineapple rings 4 large lettuce leaves, such as Bibb, Boston, or other butter lettuce 2 Tbsp. hoisin sauce

Instructions In a food processor, combine ½ pound of the salmon, the soy sauce, Sriracha, garlic, ginger, and pepper. Process until pureed and pasty. Finely chop the remaining ½ pound of salmon by hand. Pulse it into the pureed mixture, along with the wheat germ, scallions, and cilantro. Shape into 4 patties. Preheat a grill or grill pan to medium heat. Brush the grill grates or grill pan with ½ Tbsp. of the oil. Transfer the patties to the grill and cook for 3 to 4 minutes per side, or until they reach an internal temperature of 140 degrees. Brush the pineapple rings with the remaining ½ Tbsp. oil. Grill for 2 minutes per side, or until they have grill marks. Place each burger on a lettuce leaf and top with hoisin sauce and a pineapple ring. Wrap the lettuce around the burger and serve. Serves 4.

Nutrition Information Calories per serving: 412 Carbs: 31 g Fiber: 2 g Protein: 29 g Total fat: 20 g Saturated fat: 4 g Sodium: 737 mg

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