Homemade Asian Salmon Burgers

Now here's a first. We went to Whole Foods thinking we'd make this awesome Sesame Tuna Burgers from Fit Men Cook (if you haven't bookmarked this site, subscribed to his YouTube channel and downloaded the app, boy are you missing out!!) 

But then we got there and salmon looked better so, par for the course, we took Kevin's recipe as inspiration and concocted our own version of deliciousness. This is one macro packed, restaurant quality dinner in under 30 minutes!

Simple & Tasty Asian Salmon Burger Recipe

Ingredients

• 1.2 lb Atlantic Salmon 

Keep in mind if you're buying this in the grocery store, it's FARMED and generally speaking, I recommend staying as far of away from farmed fish as you can -- but these days it's the only way to get Atlantic Salmon. Good news is, some farms are better than others and the industry is progressing as far as salmon is concerned. You can read all about it here, but if you don't like to read -- ask your fish monger where his farm-raised salmon is from. If it's from Chili, run for the hills. Norway, Denmark or other Scandinavian countries that farm in small-scale wild pens aren't perfect, but the best you can get these days. Everything in moderation, right?

•  3 green onions, chopped
• 1 tsp sesame oil
• 1 TBL coconut aminos
• 1 TBL fish sauce
• 1/2 tsp ancho chili powder
• 2 TBL lime juice
• 1 TBL garlic chili sauce
• 1 tsp minced ginger paste
• 1/2 cup 0% plain Fage yogurt
• 1 TBL organic mayo
• 1 TBL honey
• 4 sprouted grain burger buns (or less if you want to go bun free -- you don't need 'em!)
• 1 heirloom tomato
• 1 cup arugula
• 2 oz goat cheese crumbles

How to Make Asian Salmon Burgers

1. Make your burger patties by chopping uncooked salmon into cubes that combining with a few pulses in the food processor salmon and all seasonings (green onions, sesame oil, coconut aminos, fish sauce, chili powder, 1/2 or 1 TBL lime juice, garlic chili sauce, ginger paste)
2. Pre-heat non-stick skillet to med-high -- NON-STICK is very important here guys! You won't need any oil since the salmon is so fatty if you use a good non-stick skillet. 
3. Form salmon mixture into four equal patties.
4. Make aioli by combining yogurt, mayo, honey and remaining lime juice in a bowl and set aside.
5. Cook salmon patties for 4-5 minutes per side (depending on thickness)
6. Assemble burgers with 1 TBL spoon aioli on each side of the bun, tomato slides, arugula, and 1/2 oz goat cheese per burger.

Serve with roasted Brussels Sprouts and a baked (microwaved!) Japanese sweet potato and dig in!

MACROS in each Salmon Burger

Cal: 542 | Fat: 15 | Carb: 37 | Pro: 20