September 7, 2010

Smoked Salmon "Burger"

I feel it necessary to put quotes around the word "burger" in the title of this recipe, since I wouldn't want to mislead anyone into thinking that this is an actual "burger". It's not. It's really more of a sandwich. Not a it???

(I know, I is just a matter of semantics; but at least I got that clarified--WHEW!)

Anyway, I had a late afternoon at the gym today, so I needed a meal that would be quick and easy to put together. I found this no-cook sandwich on (formerly and I knew it would be something we would all enjoy. It turns out I was right; this "burger" was so fresh-tasting and totally yummy! It came together in minutes, and I didn't have to heat up my kitchen or stand over a hot grill to get dinner on the table. Yum! This recipe is a easy-fix keeper.

Smoked Salmon "Burger"
Adapted From: (formerly website
(Serves 4)

1 medium heirloom tomato, sliced
1/2 medium red onion, sliced thin
1 ripe avocado, halved
1 lemon, juice of (reserve 1 tsp for later use)
2 tablespoons low fat, Greek-style plain yogurt
1 tablespoon mayonnaise
salt and pepper (to taste)
8 ounces smoked salmon
4 whole wheat buns, toasted
baby spinach

Peel avocado, cut in half, & remove the stone. Place one avocado half in a small bowl. Using a fork, mash the avocado half w/the larger measure of lemon juice, yogurt & mayo. Mix until well combined. Season to taste w/salt & pepper. Set aside.

Slice the other avocado half & sprinkle w/the smaller measure of lemon juice (1 tsp). Thinly slice the smoked salmon (if not already sliced). Toast the buns and assemble the burger as follows:

ASSEMBLY: Spread each half of the bun with an equal amount of the mashed avocado mixture. Arrange equal amounts of the baby spinach leaves on the bottom half of the bun. Add a slice of tomato, some red onion, avocado slices, & smoked salmon to the sandwich. Top with the other half of the rolls & serve.

Jen's Notes:
I would suggest buying really great quality smoked salmon for these "burgers". There are not that many ingredients in this sandwich, so get the best that you can find. I used Whole Catch Wild Alaskan Sockeye Smoked Salmon that I found at Whole Foods Market (I am pretty sure that Whole Catch is actually part of the Whole Foods Market store brand). I am quite the smoked salmon snob, and I can tell you with confidence that this particular brand was fantastic!

The Result:
Awesome! Awesome! Awesome! Awesome! Awesome...AND EASY!!!

1 comment:

Rachel said...

Oh YUMMY! I love smoked salmon. Have you ever been to Postino? I ask because I had smoked salmon bruschetta that had pesto on it. Such an odd combination (I thought) but it was so good!