3. Salmon Burgers With Spiced Sweet Potato Fries
Who says burgers can’t be healthy? Bonus: sweet potatoes are good for you, too!
Tired of beef burgers? Salmon burgers are a healthier—but equally delicious—alternative and easily come together with the help of your food processor.
Ingredients
4 small sweet potatoes (about 1 1/2 lbs total), cut into 1/2-inch-thick wedges
3 tbsp. olive oil, divided
1 tsp. five-spice powder
Kosher salt
1 1/4 lb. skinless salmon fillet, cut into 1-inch pieces
2 tbsp. low-sodium soy sauce
1 tsp. toasted sesame oil
2 scallions, thinly sliced
4 buns, toasted
1 avocado, thinly sliced
1 c. radish or alfalfa sprouts
Directions
- Heat oven to 450°F. On rimmed baking sheet, toss potatoes with 2 tablespoons oil, then five-spice powder and 1/4 teaspoon salt. Transfer half to second baking sheet and arrange all in single layer. Roast until crisp, 20 to 25 minutes.
- Meanwhile, in food processor, pulse salmon, soy sauce, and sesame oil 4 to 5 times, just until coarsely chopped. Add scallions and pulse to combine. Form mixture into four 3/4-inch-thick patties.
- Heat remaining tablespoon oil in large nonstick skillet on medium and cook patties, turning once (do not flatten), until opaque throughout, 2 to 3 minutes per side. Transfer to buns and top with avocado and sprouts. Serve with sweet potato fries.
Nutritional Information (per serving): 675 calories, 37 g fat (5.5 g saturated), 37 g protein, 735 mg sodium, 50 g carbohydrate, 9 g fiber
4. Lemony Salmon Piccata
It’s like your go-to order at your favorite Italian restaurant, only packed with more omega-3’s and vitamin B12.
You’ll love this healthier take on the classic.
Ingredients
4 (6-oz) skinless salmon fillets
1/2 tsp. Coarse salt
1/2 tsp. pepper
3 tbsp. all-purpose flour
2 tbsp. olive oil
3 garlic cloves, minced
1/4 c. dry white wine, such as sauvignon blanc
1/4 c. lemon juice (from about 2 lemons), plus lemon slices for garnish
2 tbsp. rinsed and drained capers
2 tbsp. Chopped parsley
2 tsp. unsalted butter
Directions
- Season salmon with salt and pepper; dredge in flour in a shallow bowl, shaking off excess.
- Heat oil in a large cast-iron or nonstick skillet over medium-high heat. Cook fillets, turning once, until golden, about 2 minutes. Reduce heat to medium, and add garlic; continue to cook, 1 minute. Add wine, lemon juice, capers and parsley; simmer over medium-low heat until fish is just cooked through, 5 to 6 minutes. Remove pan from heat. Add butter; stir until melted, about 30 seconds.
- Garnish with lemon slices; top with sauce before serving.
Nutritional Information (per serving): 413 cal, 26 g fat (6 g saturated), 39 g protein, 7 g carb, 1 g sugar, 0 g fiber, 483 mg sodium, 92 mg cholesterol per serving