Canned salmon is almost always wild salmon. When salmon is process for canning, its bones become softened and edible, and a source of dietary calcium. Here, salmon is blended with oats (for body and soluble fiber) and grated fresh apple (for moistness, soluble fiber, and a pleasing contrast to the rich salmon) to make burgers. The burger mixture is also seasoned with fresh herbs and “lite” teriyaki sauce. The “lite” on the label usually indicates that the sauce is about 50% lower in sodium than a standard teriyaki sauce. You can serve the burgers simply on whole-grain rolls, with tomato slices and lettuce or top them with salsa or relish.
1 Tbsp light mayonnaise
1 Tbsp fresh lemon juice
1/3 cup quick-cooking oats
1/4 cup chopped fresh basil
2 Tbsp chopped mint
2 scallions, thinly sliced
1 small apple, peeled and grated
1 can (14-3/4 ounces) sockeye salmon, not drained
1 Tbsp “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 non-stick skillet with non-stick cooking spray. Cook the burgers over medium heat until brown and heated through, about 4 minutes per side.
Makes 4 servings.
