You’ve missed our amazing choices of the week, haven’t you? This week on your menu it is Salmon Burgers with Spiced Sweet Potato Fries.
4 Small sweet potatoes (about 1 1/2 lbs total), cut into 1/2-inch-thick wedges
3 Tbsp. olive oil, divided
1 Tsp. five-spice powder
1 1/4 lb. Skinless salmon fillet, cut into 1-inch pieces
2 Tbsp. low-sodium soy sauce
1 Tsp. toasted sesame oil
2 Scallions, thinly sliced
4 Buns, toasted
1 Avocado, thinly sliced
1 Cup radish or alfalfa sprouts
- Heat oven to 450°F. On rimmed baking sheet, toss potatoes with 2 tablespoons oil, then five-spice powder & 1/4 teaspoon salt. Transfer half to second baking sheet & arrange all in single layer. Roast until crisp, 20 to 25 minutes.
- Meanwhile, in food processor, pulse salmon, soy sauce, & sesame oil 4 to 5 times, just until coarsely chopped. Add scallions & pulse to combine. Form mixture into four 3/4-inch-thick patties.
- Heat remaining tablespoon oil in large nonstick skillet on medium & cook patties, turning once (do not flatten), until opaque throughout, 2 to 3 minutes per side. Transfer to buns & top with avocado & sprouts. Serve with sweet potato fries.