Salmon is a rich source of both protein and inflammation-reducing omega-3 fatty acids. Grilled pineapple makes for a juicy topping that’s rich in vitamin C and manganese.
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Lettuce-wrapped sweet and spicy salmon burgers
Serves 4
450g skinless salmon
2 tbsp soy sauce
1 tbsp Sriracha Hot Chilli Sauce
2 cloves garlic, chopped
2 tsp finely chopped
¼ tsp fresh ginger
¼ tsp ground black pepper
30g toasted wheatgerm
3 spring onions, chopped
Small handful chopped fresh coriander
1 tbsp vegetable oil
4 pineapple rings
4 large lettuce leaves
2 tbsp hoisin sauce
1/ Heat a grill on medium heat; then, in a food processor, combine half the salmon with the soy sauce, Sriracha, garlic, ginger and pepper. Process until puréed.
2/ Chop the remaining salmon by hand. Pulse into the puréed mixture, along with the wheatgerm, scallions and coriander. Then shape into four burgers.
3/ Brush the grill with a half tablespoon of oil. Transfer the burgers to the grill and cook for four minutes per side or, if you have a thermometer, until they reach an internal temperature of 60C.
4/ Brush the pineapple rings with the remaining half tablespoon of oil. Grill for two minutes per side.
5/ Place each burger on a lettuce leaf and top with hoisin sauce and a pineapple ring. Wrap the lettuce around and serve.
Nutrition per serving: 412 kcals, 31g carbs, 2g fibre, 29g protein, 20g fat
Recipe taken from Runner’s World: Meals on the Run (Rodale).
