With summer now officially here, the grill is raring to go. But with all the carb- and cholesterol-counting out there, how can we justify lighting up the grill?
Ellen Haas, author of Fit Food: Eating Well for Life, has a solution. Fatty burgers and sugary sauces are not the only foods that go great on the grill. Why not try salmon, as in salmon burgers? This flavorful summer special has only 500 calories per serving.
According to Haas, summer is a great time to commit to eating right. She encourages the use of seasonal ingredients – meaning fresh tomato slices and lettuce on that burger – with fruit, such as kiwi or grapes, to use as a garnish on the side.
Salmon Burgers With Dill Mustard
3/4 lb. boneless, skinless salmon fillet
1 cup bread crumbs
2 Tbsps. chopped, fresh dill
2 Tbsps. chopped shallots
1 Tbsp. capers
salt and freshly ground black pepper to taste
4 hamburger buns
For Dill Mustard:
1/4 cup sugar
2 cups dill sprigs
2 Tbsps. Dijon mustard
2 tsps. fresh lemon juice
2 Tbsps. white-wine vinegar
1/4 cup olive oil
To Prepare Dill Mustard: Place sugar and dill in a small food processor fitted with the blade attachment. Process for one minute.
Add the mustard, lemon juice and vinegar, and process until smooth.
With processor running, add the olive oil slowly through the feed tube. (This makes about 11/2 cups.) Extra sauce can be stored in the refrigerator for up to five days.
To Prepare the Burgers: Cut salmon into 1-inch pieces. Place it in the food processor, fitted with blade attachment.
Coarsely grind the salmon.
In a small bowl, stir the egg, bread crumbs, dill, shallots and capers together with a sprinkling of salt and pepper.
Add the ground salmon and stir to combine. Form the salmon mixture into four patties, about 11/2-inch thick.
Coat grill with nonstick spray. Over medium heat, cook burgers until they are golden-brown and just cooked through, about 3 minutes per side.
Meanwhile, toast the hamburger buns.
Serve salmon burgers on the toasted buns with dill-mustard sauce, and lettuce and tomato.