Lunch: Asian Salmon Burgers with Green Onion and Soy Sauce Mayonnaise

This Asian-inspired dish is sure to impress guests at your backyard cookout this summer.

This recipe includes superfoods such as:

Salmon, Lemon, Spinach

Health benefits of Asian Salmon Burgers with Green Onion and Soy Sauce Mayonnaise

Salmon is an excellent source of omega-3 fatty acids, which are crucial for reducing inflammation and promoting cardiovascular health. It is also rich in vitamin D, which helps regulate insulin levels and improve mood, both of which are important for managing PCOS symptoms. Additionally, salmon provides a good amount of B vitamins, particularly B12, which supports energy production and helps maintain healthy nerve function. Including salmon in your diet can help balance hormones, reduce inflammation, and support overall well-being. Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being.

Ingredients

1 lb. salmon fillet
1 tbsp. peeled, minced fresh ginger
1 1/2 tbsp. minced garlic
2 green onions
2 tbsp. chopped fresh cilantro
1 tsp. kosher or sea salt
1 1/2 tbsp. fresh lemon juice
2 tbsp. soy sauce
1/2 c. cracker meal
2 large eggs
2 tbsp. vegetable oil
4 slice Sargento® Deli Style Sliced Provolone Cheese
4 sesame seed hamburger buns
Lettuce leaves or baby spinach leaves

Instructions

For salmon burgers: In a food processor fitted with the metal blade, pulse the salmon until coarsely ground, scraping down the sides of the work bowl once or twice. (Be careful; it's easy to go from chopped to a mashed paste in seconds!) Transfer the salmon to a medium bowl. Add the ginger, garlic, green onions, cilantro, salt, lemon juice, and soy sauce. Using a rubber spatula, mix to combine. Mix in the cracker meal; add the eggs. Stir to combine.
Dividing the salmon mixture evenly; form into four 1-inch-thick patties. Refrigerate for at least 20 minutes before cooking. (The patties can be prepared up to 8 hours ahead. Transfer to a covered container and refrigerate.)
In a large, heavy skillet, preferably cast-iron, heat the oil over medium-high heat and swirl to coat the pan. (You can also use a grill pan.) Add the salmon patties and cook until golden brown on one side, about 3 minutes. Turn and cook until opaque throughout and golden brown on the other side, about 3 minutes longer. Top each burger with a slice of cheese. Serve the salmon burgers on the toasted buns with the lettuce and Green Onion and Soy Sauce Mayonnaise.
For Green Onion and Soy Sauce Mayonnaise: In a small bowl mix the mayonnaise, green onion, lemon juice, and soy sauce until well blended. Cover and refrigerate for up to 1 day. Serving size is 298 grams. Each serving: 10. 9 g monounsaturated fat, 7. 6 g polyunsaturated fat, 246 RE vitamin A, 19 mg vitamin C, 254 mg calcium, and 4 mg iron.

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