Just in time for Cinco de Mayo

South of the Border Salmon Burgers

Prep time: 15 minutes
Cook time: 12 minutes
Servings: 4

1 lb salmon fillet, skin removed, fish cut into 1" chunks
2 tsp PLUS 1/4 cup reduced-fat sour cream
1 1/2 tsp Dijon mustard
1 tsp chili powder
1/2 tsp ground cumin
1/4 tsp salt
Freshly ground black pepper
1 (8-oz) head romaine, shredded (4 cups)
1 medium avocado, cubed
2 tsp extra-virgin olive oil
2 tsp fresh lime juice
1 Tbsp chopped fresh cilantro
1/2 tsp cayenne

In a food processor, combine salmon, 2 teaspoons of the sour cream,
mustard, chili powder, cumin, 1/8 teaspoon of the salt, and 1/8 teaspoon
black pepper; pulse just until mixture comes together, 15 to 20 seconds.
Form mixture into 4 patties, about 3/4 inch thick.

Lightly coat a grill or grill pan with cooking spray and heat to
medium-high. Grill patties until cooked through, 4 to 5 minutes per
side.

While patties are cooking, in a large bowl combine lettuce, avocado,
oil, 1 teaspoon of the lime juice, and remaining 1/8 teaspoon salt.
Season with black pepper to taste.

In a small bowl, whisk together remaining 1/4 cup sour cream, remaining
1 teaspoon lime juice, cilantro, and cayenne.

Divide salad among 4 plates and place a burger alongside. Top each
burger with a dollop of cilantro sour cream and serve.

Servings: 4
Nutrition per Serving:
330 Calories, 23g Fat, 5g Sat, 25g Protein, 6g Carbs, 3g Fiber, 260mg Sodium