Even though I love to cook, sometimes I just need to get dinner on the table in a hurry and Pacific Wild-Caught Salmon Burgers are just the trick for this quick meal idea. Salmon burgers are high in protein and cook up quickly and I often make a quick sauce like my sweet sesame ginger soy sauce to go with the burgers. For this recipe I served the burgers with whole frozen green beans and dinner was on the table in less than 30 minutes: Healthy shortcuts are great go-to options when you don’t have a lot of time and frozen vegetables are sometimes healthier than fresh vegetables because they are packed fresh. Here’s how I made it:
I started with frozen Pacific Wild-Caught Salmon Burgers. Look for ones like these sold by Trident Seafoods that are high in protein, low in sodium, carbs, and without preservatives.
I used my Nu-Wave oven to cook the salmon burgers but they can be cooked in a frying pan or the oven. Frozen whole green beans or the vegetable of your choice can be cooked in a pot on the stove or placed in a glass microwave safe dish covered with plastic wrap with a few holes punched into it and cooked in the microwave for 4-8 minutes on high.
For the sauce, place 1/4 cup of low sodium soy sauce in a small pot. Add 1 cup of water, 1/4 cup of sugar, 1 Tbl. of freshly grated ginger, and1/8 tsp. of toasted sesame seed oil and bring to a boil. In another small cup combine 1/4 cup of water and 2 Tbl. of cornstarch and mix well until blended.
When the sauce comes to a boil, add the cornstarch-water
Prep Time: 10 min.
Cooking Time: About 15-20 min. total
Difficulty: Easy
Servings: 2
Ingredients:
4 Frozen or fresh salmon burgers
1 lb. bag of whole frozen green beans or the vegetable of choice
1/4 cup low sodium soy sauce
1 cup water
1/4 cup sugar
1 Tbl. freshly grated ginger
1/8 tsp. toasted sesame seed oil
2 Tbl. cornstarch mixed with 1/4 cup of water
1/2 cup chopped scallions
1/2 cup chopped cilantro