Grilled Salmon Burgers

Grilled Salmon Burgers with a Twist

For Father’s Day this year, I am thinking about making these Grilled Salmon Burgers which is my MOST favorite new burger recipe. They are amazing, healthy and so easy! The most difficult part is taking the salmon off the skin, but here is how:

Place the fillet, skin-side down, on a chopping board. Coat the tail end in salt to give you a good grip and stop it from slipping. Holding from the tail end firmly use a sharp knife to make a cut between the flesh and skin in the opposite direction from the tail end. Holding the end tightly, continue to cut along the length of the fillet, making sure not to cut through the skin; remove and discard the skin.  

Once you have the skin off, place the salmon in a food processor and make into patties. Make sure you follow my directions and allow them to set in the refrigerator for at least 2 hours. They are taste terrific served with my wasabi mayonnaise mixture made with Greek yogurt, low-fat mayonnaise and low-sodium soy sauce, but you can also serve these with tartar sauce or cocktail sauce. These were also great made a day ahead and reheated so enjoy!

Grouper with Fresh Mint and Red Peppers

A few weeks ago, I shared this recipe for Grouper with Fresh Mint and Red Peppers on the blog In Good Taste, by the talented blogger, Maris Callahan. I wrote a guest post for her with a “Healthy Date Night” menu. I made the recipe the other day, and I wanted to share it with you too. For the fish, I used grouper, but feel free to substitute any of your favorite mild, white fish. This recipe is so easy, flavorful, low-fat and healthy. It can be prepared in under 30 minutes and makes a great date night, sunday night or any weeknight main dish.

Here are a few of my Healthy Date Night Tips:

-Shop the perimeter of the store, which means stay to the outside edges. This is where you will find the freshest, healthiest food items.

-Use fresh herbs and spices. When cooking with herbs and spices, fresh are always best. If you’re using dried seasonings, make sure they are the freshest possible. I only use freshly ground pepper.

-Use the freshest ingredients possible. Avoid canned, processed or preserved ingredients.

-Grill, steam, braise, stir-fry or roast foods instead of frying.

-Add more vegetables and legumes (peas, beans and lentils) to your menu.

-When a recipe calls for cream, substitute with Greek yogurt, low-fat yogurt, skim milk or soy milk.

-Don’t automatically salt your food. Taste it first.

-Select lean cuts of beef and pork. If preparing chicken, select skinless.

-Use reduced-sodium soy sauce and tomatoes.

-Use nonstick spray or olive or canola oil instead of butter or margarine.

-If you’re serving cheese as an appetizer or in recipes, select lower-fat options.

-If you’re serving warmed bread, choose whole grain.

-Serve wine but drink in moderation.

-Make the meal a special occasion. Set the table and create a relaxing ambiance to enjoy your food.

-Eat slowly and savor every bite.

-Laugh, talk and have fun. The more you talk, the slower you will eat and enjoy the meal.

Light and Simple Seared Scallops with Mint Pesto

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So many friends tell me that they are intimidated to cook scallops. Really, they are so incredibly easy! They cook in no time at all in a saute pan or on the grill, and really, the only thing you need is some kosher salt, black or red pepper and a touch of olive oil. I love making scallops because they are so simple, so delicious, yet almost elegant for a weeknight supper. They are fabulous mixed with pasta, in a salad and especially just on their own. We eat them often at my house, and even my 8-year-old, Zachary, is a huge fan! The Mint Pesto is so versatile and can also be served with fish, steak, chicken or pork.


Seared Scallops with Fresh Mint Pesto 

Prep: 20 minutes

Cook: 6 minutes

Yield: Makes 4 servings

Ingredients

2/3 cup fresh mint leaves

1/2 cup fresh Italian parsley leaves

3 cloves garlic

1/4 cup almonds, toasted

1/4 cup grated Parmesan cheese

4 tablespoons fresh lemon juice, divided

4 teaspoons grated lemon zest

1/4 teaspoon kosher salt, divided

1/4 teaspoon freshly ground pepper, divided

2 teaspoons olive oil

11/2 pounds large sea scallops

Cooking spray

Watercress, mixed greens (optional)

Preparation

1. Process mint, parsley, garlic, almonds, Parmesan, 2 tablespoons lemon juice, lemon zest, 1/8 teaspoon salt, 1/8 teaspoon pepper and olive oil in a container of a food processor until smooth. Remove and set aside.

2. Drizzle scallops with remaining lemon juice and season with remaining kosher salt and pepper.

3. Heat a nonstick skillet coated with cooking spray over medium-high heat. Add scallops and cook 2 to 3 minutes on each side or until done. Top scallops with Mint Pesto and serve over watercress or mixed greens, if desired.