These lettuce-wrapped patties put a fun, fresh twist on a classic burger—with a burst of sweetness on top.
- 1 lb. fresh or frozen skinless salmon fillets
- 3/4 cup panko breadcrumbs
- 6 green onions, sliced and divided
- 2/3 cup chopped fresh cilantro, divided
- 2 tsp. minced fresh ginger
- 1 tsp. minced garlic
- 2 eggs, lightly beaten
- 2 tbsp. low-sodium soy sauce
- 1 tbsp. lemon juice
- 3 tbsp. orange juice, divided
- 1 tsp. orange zest
- 2 tbsp. toasted sesame oil, divided
- 2 cups coleslaw mix
- 1 large ripe mango, peeled and cubed
- 4 butter or bibb lettuce leaves
- 1 tbsp. toasted sesame seeds (optional for garnish)
- Thaw salmon if frozen, rinse and pat dry. Cut salmon into 1-inch chunks and place in food processor. Cover and pulse several times to coarsely grind; set aside. In a medium bowl, combine panko breadcrumbs, 3 green onions, 2 tablespoons cilantro, ginger, garlic, eggs, soy sauce, and lemon juice. Stir in salmon.
- Line a tray with parchment paper or foil. Divide salmon mixture into four portions and shape into 1-inch-thick patties. Cover and chill at least 30 minutes (mixture will be easier to handle once chilled).
- Meanwhile, in a large bowl, whisk together 2 tablespoons orange juice, orange zest and 1 tablespoon sesame oil. Add coleslaw mix, remaining 3 green onions and remaining 1/2 cup cilantro; toss to coat. Gently fold in mango and season with salt and pepper to taste. Cover and chill until ready to serve.
- Heat remaining 1 tablespoon sesame oil in a large skillet over medium heat. Add salmon patties and cook 7 to 9 minutes, or until cooked through (160 degrees F), turning once halfway through cooking.
- Serve each salmon patty on a lettuce leaf and top with mango slaw. Sprinkle with sesame seeds, if desired.
349 CALORIES Per Serving
SATURATED FAT: 3G