Lunch: Asian Salmon Burgers with Green Onion and Soy Sauce Mayonnaise

This Asian-inspired dish is sure to impress guests at your backyard cookout this summer.

This recipe includes fertility superfoods such as:

Salmon, Lemon, Spinach

Health and fertility benefits of Asian Salmon Burgers with Green Onion and Soy Sauce Mayonnaise

Salmon is rich in omega-3 fatty acids and also one of the best sources of vitamin D. Keeping vitamin D levels up is important to women with PCOS. Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility.

Ingredients

1 lb. salmon fillet
1 tbsp. peeled, minced fresh ginger
1 1/2 tbsp. minced garlic
2 green onions
2 tbsp. chopped fresh cilantro
1 tsp. kosher or sea salt
1 1/2 tbsp. fresh lemon juice
2 tbsp. soy sauce
1/2 c. cracker meal
2 large eggs
2 tbsp. vegetable oil
4 slice Sargento® Deli Style Sliced Provolone Cheese
4 sesame seed hamburger buns
Lettuce leaves or baby spinach leaves

Instructions

For salmon burgers: In a food processor fitted with the metal blade, pulse the salmon until coarsely ground, scraping down the sides of the work bowl once or twice. (Be careful; it's easy to go from chopped to a mashed paste in seconds!) Transfer the salmon to a medium bowl. Add the ginger, garlic, green onions, cilantro, salt, lemon juice, and soy sauce. Using a rubber spatula, mix to combine. Mix in the cracker meal; add the eggs. Stir to combine.
Dividing the salmon mixture evenly; form into four 1-inch-thick patties. Refrigerate for at least 20 minutes before cooking. (The patties can be prepared up to 8 hours ahead. Transfer to a covered container and refrigerate.)
In a large, heavy skillet, preferably cast-iron, heat the oil over medium-high heat and swirl to coat the pan. (You can also use a grill pan.) Add the salmon patties and cook until golden brown on one side, about 3 minutes. Turn and cook until opaque throughout and golden brown on the other side, about 3 minutes longer. Top each burger with a slice of cheese. Serve the salmon burgers on the toasted buns with the lettuce and Green Onion and Soy Sauce Mayonnaise.
For Green Onion and Soy Sauce Mayonnaise: In a small bowl mix the mayonnaise, green onion, lemon juice, and soy sauce until well blended. Cover and refrigerate for up to 1 day. Serving size is 298 grams. Each serving: 10. 9 g monounsaturated fat, 7. 6 g polyunsaturated fat, 246 RE vitamin A, 19 mg vitamin C, 254 mg calcium, and 4 mg iron.

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