Lunch: Pacific Northwest Burger Recipe | MyRecipes

Recipe by Scott Mowbray and Robin Bashinsky Made with glazed grilled salmon, our Pacific Northwest Burger embodies the crunch, sweetness, pepper, and tang that's indicative of the West coast.

This recipe includes fertility superfoods such as:

Salmon

Health and fertility benefits of Pacific Northwest Burger Recipe | MyRecipes

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.

Ingredients

1/2 cup water
1/4 cup rice vinegar
1 tablespoon sugar
1 teaspoon salt
1 1/2 cups very thinly sliced radish
1/3 cup canola mayonnaise
1 1/2 tablespoons grated fresh ginger
2 teaspoons rice vinegar
1/2 teaspoon sugar
1 tablespoon lower-sodium soy sauce
1 tablespoon Thai sweet chili sauce
4 (6-ounce) salmon fillets, skinned
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
Cooking spray
4 (1 1/2-ounce) hamburger buns
1 1/2 cups watercress

Instructions

Combine first 4 ingredients in a saucepan; bring to a boil, stirring until sugar dissolves. Pour hot liquid over radish. Chill 30 minutes; drain well.
Combine mayonnaise and next 3 ingredients. Cover and refrigerate.
Preheat grill to high heat.
Combine soy sauce and chili sauce, stirring with a whisk. Sprinkle fillets with pepper and 1/4 teaspoon kosher salt. Place fillets on grill rack coated with cooking spray; grill 4 minutes, brushing with half of soy mixture. Carefully turn fillets; grill 4 minutes or until desired degree of doneness, brushing with remaining soy mixture.
Spread 2 tablespoons mayo mixture on bottom half of each bun; top each with 1 fillet. Top evenly with radishes. Arrange about 1/3 cup watercress on each fillet; top with top halves of buns.

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