When I was kid, my mom used to make salmon patties for dinner.
I doubt she tucked in basil and mint, like this recipe from the Wellness Kitchen.
But since I'm a grown up now, I feel ready to expand my horizons and the taste sensations in my salmon burger.
Plus, instead of just appreciating the taste, I appreciate the health benefits of eating fish as well.
Never miss a local story.
Yield: 4 servings
1 tablespoon light mayonnaise
1 tablespoon fresh lemon juice
1/3 cup quick-cooking oats
1/4 cup shopped fresh basil
2 tablespoons chopped mint
2 scallions, thinly sliced
1 small apple, peeled and grated
1 can (14 3/4 ounces) sockeye salmon, not drained
3 tablespoons “lite” teriyaki sauce
In a large bowl, combine the mayonnaise and lemon juice. Add the oats, stirring until moistened.
Add the basil, mint, scallions and apple. Stir in the salmon and teriyaki sauce until evenly combined. Shape the burger mixture into four 1-inch-thick patties.
Spray a large nonstick skillet with nonstick cooking spray. Cook the burgers over medium heat until brown and heated through, about 4 minutes per side.