Fresh Salmon Cilantro Burgers

Fresh Salmon Cilantro Burgers
¼ cup reduced fat mayo
1 tbsp chopped fresh cilantro
1 tbsp fresh lime juice
1/8 tsp salt
1/8 tsp black pepper
1 (1 pound) salmon fillet, skinned and cut into 1 inch pieces
¼ cup dry breadcrumbs
2 tbsp cilantro leaves
2 tbsp chopped green onions
2 tbsp fresh lime juice
1 tbsp chopped, seeded jalapeno pepper
½ tsp salt
¼ tsp black pepper
Cooking spray
4 (1 ½ oz.) hamburger buns with sesame seeds, toasted
12 (1/4 inch thick) slices English cucumber
4 green lettuce leaves
1. Combine first 5 ingredients in a small bowl, cover and chill.
2. Place salmon in a food processor; pulse until coarsely chopped. Add breadcrumbs and next 6 ingredients; pulse 4 times or until well blended. Divide salmon mixture into 4 equal portions; shaping each into a ¾ inch patty.
3. Heat a grill pan over medium high heat. Coat pan with cooking spray. Add patties to pan, cook 2 minutes. Carefully turn patties over and cook 2 minutes or until done.
4. Spread about 1 tablespoon mayo mixture over bottom half of each hamburger bun. Top each serving with 1 salmon patty, 3 cucumber slices, 1 lettuce leaf and top half of bun.
Nutritional Information (1 burger)
341 calories 11.5 G fat 31.6 G protein 30.9 G carbs 1.8 G Fiber 66mg Chol
2.2mg iron 816mg sod 67mg cal

* Recipe came from Cooking Light Mix-and-Match Low Calorie CookBook

Buffalo Shrimp Salad

Buffalo Shrimp Salad
2 lb uncooked deveined shrimp, tail shells removed
1/2 cup buffalo wing sauce
2 bags mixed salad greens
2 medium celery stalks sliced
1 1/2 cups croutons
1 cup blue cheese dressing
Thread shrimp onto metal grilling skewers and brush with wing sauce on both sides. Let marinate 10 minutes. Grill 5-7 minutes until shrimp turn pink. In a large bowl toss greens, celery, croutons, and dressing. Divide among plates and top with shrimp.

Grilled Salmon Ceasar Salad

Grilled Salmon Ceasar Salad
1 lb salmon fillet
1/2 cup ceasar dressing
6 cups torn romaine lettuce
1/2 cup ceasar flavored croutons
1/4 cup sliced ripe olives
1/4 cup fresh shredded parm cheese
Place salmon skin side down on a grill over medium heat. Brush surface of the fish with 1 tablespoon of the dressing. Cover and grill for 9-11 minutes until fish flakes easily with a fork and is opaque.
In a lage bowl toss lettuce, croutons, and olives. Pour remaining dressing over top and toss gently to coat. Sppon salad onto a large platter. Remove skin and flake salmon. Arrange on top of salad and sprinkle with cheese.

Sundried tomato Salmon

Sundried Tomato Salmon
2 Tbsp minced garlic
1 tsp salt
1 Tbsp parsley
2 Tbsp sundried tomatoes
1/4 cup olive oil
salmon fillet


Mix top 5 ingredients and refridgerate for a few hours or overnight if possible. Cut 2 lengthwise slits in salmon. Spread 1/2 mixture over fish and bake 10-15 minutes at 375. Spread on second half of mix and bake until salmon flakes with a fork.
This recipe came from my Mom Iva Lee Quance. Not sure where she got it from.