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Receta Gingery Teriyaki and Pineapple Salmon Burger
by Kristi Rimkus

Gingery Teriyaki and Pineapple Salmon Burger

A sweet and gingery Teriyaki sauce tops wonderful Alaskan salmon on top of a toasted bun, to make a delicious, nutritious burger.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 4 Servings

Ingredientes

  • ½ cup soy sauce
  • 2 tsp sesame oil
  • 2 tablespoons honey
  • 1 tablespoon ginger, minced
  • 1 clove garlic, minced
  • 1 pinch red pepper
  • ½ tablespoon cornstarch
  • 2 tablespoons water
  • ½ cup red onion, chopped
  • 1 small red bell (capsicum) peppers, chopped
  • 1 small green bell pepper, chopped
  • 2 cups pineapple chunks, fresh
  • 16 ounces salmon filets, Wild Alaskan
  • 4 large whole wheat buns

Direcciones

  1. Combine soy sauce, sesame oil, honey, ginger, garlic, red pepper, water and cornstarch in a saucepan.
  2. Heat a non-stick skillet sprayed with cooking spray over medium heat and saute onion, peppers and pineapple chunks for 8 minutes to soften.
  3. Add to saucepan and simmer over medium heat for 5 - 10 minutes until sauce thickens.
  4. Grill salmon filets on outdoor or indoor grill for 4 – 5 minutes per side, until salmon just flakes. Do not over cook or you will have dry salmon.
  5. Toast buns and top with salmon and teriyaki sauce.