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Salmon Burgers

Copyright 1994 Miami Herald
Distributed by Knight-Ridder/Tribune Information Services

By Linda Gassenheimer
Knight-Ridder Newspapers

My sons have given me a strong warning: ``Don't mess with my burgers.'' But the fact
is, this ``all-American'' dish is changing. On several occasions recently, I've noticed
salmon burgers on the menu. So I decided to create this quick salmon burger dinner.
The flavorful fish is rich and only a small amount is needed.

California asparagus is now in season and goes perfectly with salmon. Look for firm
straight stalks, with rich green color and closed tips. You can use the same pan, without
washing it, to cook the salmon and asparagus. It makes cleaning up a lot easier.

The salmon can be chopped in a food processor. However, it is very soft and takes only a
few minutes to chop by hand if you don't have a processor.

This meal has 413 calories, with 26 percent of them from fat.

TIPS:

Reduced-fat mayonnaise can be substituted for nonfat mayonnaise in the recipe.

Hamburger rolls are called for, but any type of roll can be used.




SALMON BURGERS
(Serves 2)

1 6-ounce salmon steak or fillet
4 scallions, sliced (divided use)
1/3 cup plain bread crumbs
2 tablespoons tomato puree
1 egg white
Salt and freshly ground black pepper to taste
2 hamburger rolls
One-third cup nonfat mayonnaise
2 tablespoon fresh chopped dill or 2 teaspoons dried
1 small tomato, sliced 

Preheat broiler. Remove any fat or dark meat from the salmon. Cut into 2-inch cubes
and chop in food processor or by hand. Add half the sliced scallions to the salmon along
with the bread crumbs, tomato paste and egg white. Add salt and pepper to taste and
combine well. Form into 2 patties about 4 inches in diameter and 1/2-inch thick. Heat a
nonstick skillet and brown patties on one side. Lower heat slightly and cook 3 minutes.
Turn over and cook another 2 minutes.

Split hamburger rolls in half and toast a few minutes under the broiler until golden.
Mix the mayonnaise, remaining scallions and dill together. Add salt and pepper to taste.
To serve, place one patty on each roll, top with mayonnaise and 2 tomato slices.

(Nutritional information per serving: 359 calories; 28 grams protein; 41 grams
carbohydrate; 9 grams fat; 22 percent of calories as fat; 3 grams fiber; 47 milligrams
cholesterol; 524 milligrams sodium. Exchange values: 0.8 vegetable, 2.5 bread, 2.8 meat,
0.5 fat.)




SAUTEED SESAME ASPARAGUS

(Serves 2)
1/2 pound fresh asparagus
1 tablespoon sesame seeds
Nonstick cooking spray
Salt and freshly ground black pepper to taste 

Wash asparagus and cut into 2-inch pieces, keeping the tips separate from the stalks. In
the same pan used to cook the salmon burgers, spray a light coating of nonstick cooking
spray. Add the asparagus stalks. Cover and cook 2 minutes. Add the tips, cover and cook
another minute. Add the sesame seeds and toss well. Cook 30 seconds. Add salt and
pepper to taste.

(Nutritional information per serving: 54 calories; 4 grams protein; 6 grams carbohydrate;
3 grams fat; 38 percent of calories as fat; 2 grams fiber; 0 cholesterol; 13 milligrams
sodium.)



TO BUY:

1 6-ounce salmon steak or fillet
1 bunch scallions
1 small package hamburger rolls
1 small bunch fresh dill or small bottle dried dill
1 tomato
1/2 pound fresh asparagus
1 small jar sesame seeds

STAPLES:
plain bread crumbs
tomato puree
egg
nonfat mayonnaise
nonstick cooking spray
salt
black peppercorns
nonfat mayonnaise






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