For the salmon patties:
- 1/4 cup red bell pepper, diced
- 1/4 cup yellow bell pepper, diced
- 6 tbsp panko
- 1 clove garlic, minced
- 1 pound wild salmon fillet
- 1 large egg, lightly beaten
- 1/2 tablespoon reduced sodium soy sauce
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon kosher saltcooking spray
- 4 cups baby arugula
- 4 oz avocado, sliced
Remove the skin from the salmon, and cut about a 4 oz piece off. Place in a food processor or chopper to finely chop. This will help hold the burgers together. With a knife finely chop the remaining salmon.
In a medium bowl combine the salmon with the bell peppers, panko and garlic.
In a small bowl, combine egg, soy sauce, lemon juice, and salt; add to salmon mixture, tossing gently to combine. Form mixture into 4 patties and refrigerate at least one hour, this will help the burgers become firm and hold together during cooking.
Lightly coat a grill pan or skillet with cooking spray. Place over medium-high heat until hot. Cook the patties 4 to 5 minutes per side, or until cooked through.
Place arugula on each plate, top each with salmon burger, 1 tbsp of mayo and avocado slices – enjoy!
