Fresh Salmon-Cilantro Burgers

I've mentioned how I get daily recipes from myrecipes.com and a lot of the time they don't look that great so I don't even try them...but sometimes....
And I also added about 1/4 teaspoon Dill into the Salmon mixture...I'm on a dill kick right now...it's so yummy! Also instead of cooking oil, just a bit of Olive oil. It helps the patties stick better.
Oh. And did I also mention that Jim LOVED them?! Love the jalapeno pepper in it! (and of course we added a bit more to give it some heat!)
And one more thing. Don't use buns. Yuck. Find some really good, fresh multigrain ciabatta bread (or whatever you like) it makes ALL the difference!
Ok. That's it. I guess I made a few changes to the recipe to fit our tastes. You can do what you want.

	Photo: Randy Mayor; Stylist: Rose Nguyen

Fresh Salmon-Cilantro Burgers


Skip the beef and serve a Mexican-inspired salmon burger topped with a fresh lime-cilantro mayonnaise sauce. Cook the salmon patties in a skillet to enjoy this hearty burger year-round. A spinach salad with a sweet, slightly spicy Asian-influenced dressing makes a tasty accompaniment.

Preparation Time: 30 minutes minutes
Yield: 4 servings (serving size: 1 burger)


1/4 cup reduced-fat mayonnaise
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 (1-pound) salmon fillet, skinned and cut into 1-inch pieces
1/4 cup dry breadcrumbs
2 tablespoons cilantro leaves
2 tablespoons chopped green onions
1 tablespoon chopped seeded jalapeño pepper
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
4 (1 1/2-ounce) hamburger buns with sesame seeds, toasted
12 (1/4-inch-thick) slices English cucumber
4 leaf 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 (through 1/4 teaspoon black pepper); pulse 4 times or until well blended. Divide salmon mixture into 4 equal portions, shaping each into a 3/4-inch-thick 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; cook 2 minutes or until done.

4. Spread about 1 tablespoon mayonnaise 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.

Spinach salad: Combine 2 tablespoons hoisin sauce, 1 tablespoon rice vinegar, 2 teaspoons canola oil, 2 teaspoons water, and 1/4 teaspoon chile paste in a large bowl; stir well with a whisk. Add half of 1 (5-ounce) package baby spinach, 1/2 cup yellow bell pepper strips, and 1/4 cup thinly sliced red onion to bowl; toss to coat.

CALORIES 341 ; FAT 11.5g (sat 2g,mono 2.9g,poly 4.9g); CHOLESTEROL 66mg; CALCIUM 67mg; CARBOHYDRATE 30.9g; SODIUM 816mg; PROTEIN 31.6g; FIBER 1.8g; IRON 2.2mg

Breakfast Pinwheels

My Grandma Palmer made THE BEST cinnamon rolls....ever. Unfortunately when I need my cinnamon roll fix (and I really don't think I need the calories from Cinnabon) I don't have 6 hours to make hers. But! I found a pretty good, very fast substitute! Seriously, they only took like 25 minutes. That's prep time and cook time! Obviously they come nowhere near what my grandma made, but they're still yummy! So here it it...

Breakfast Pinwheels

Try this pinwheel recipe made with Original Bisquick® mix from Betty Crocker.

Prep Time: 20 min
Total Time: 40 min
Makes: 12 pinwheels

72 Ratings
13 Reviews

Pinwheels
2 1/4	cups Original Bisquick® mix
1/2	cup milk
1	tablespoon butter or margarine, softened
1/4	cup granulated sugar
1	teaspoon ground cinnamon
1/2	cup finely chopped walnuts
1/2	cup dried currants
1	tablespoon butter or margarine, melted
Glaze
3/4	cup powdered sugar
1/4	teaspoon vanilla
1	tablespoon milk

1.	Heat oven to 400°F. Line cookie sheet with parchment paper. In medium bowl, stir Bisquick mix and 1/2 cup milk until soft dough forms. Place dough on surface generously sprinkled with Bisquick mix; roll in Bisquick mix to coat. Knead 5 times.
2.	Press or roll dough into 11x8-inch rectangle. Spread dough with 1 tablespoon softened butter. In small bowl, mix granulated sugar, cinnamon, walnuts and currants; sprinkle over top of dough; press in slightly. Starting with an 11-inch side, roll up dough tightly; seal edge. Cut into 3/4-inch slices. Place slices on cookie sheet. Brush slices with 1 tablespoon melted butter.
3.	Bake 8 to 10 minutes or until golden brown. Remove from cookie sheet; cool 10 minutes.
4.	Meanwhile, in small bowl, mix glaze ingredients, adding milk, 1 teaspoon at a time, until glaze is thin enough to drizzle. Drizzle glaze over warm pinwheels. Serve warm.
High Altitude (3500-6500 ft): Bake 13 to 15 minutes.