SALMON BURGERS


STUFFED SWEET POTATOES


We’ve kept this simple, but feel free to stir capers, chives, or diced jalapeño into this burger.


PREP TIME 10 MIN.–COOK TIME 10 MIN READY IN 20 MIN.–SERVINGS 4


1 (1.5 lb) pkg salmon 2 tsp Dijon mustard 1 red onion ½ cup bread crumbs 2 tbsp olive oil ¼ cup light mayonnaise


1 tsp lemon juice 1 tbsp sweet relish 4 hamburger buns 1 tomato 1 head Boston lettuce


Make a large batch of quinoa on the weekend to use throughout the week.


PREP TIME 10 MIN.–COOK TIME 15 MIN. READY IN 25 MIN.–SERVINGS 4


1 (24 oz) pkg Simply Spuds Steamables Sweet Potatoes ½ (5 oz) pkg baby kale 1 tbsp olive oil 1 tbsp minced garlic


1 tbsp lemon juice 1 cup cooked red quinoa


¹∕³ cup low- fat shredded Cheddar cheese


STEP 1 Set the salmon on a cutting board, skin- side-up. Use a sharp knife to edge in between the skin and flesh, peeling the skin away with your other hand. STEP 2 Cut the salmon into ½-inch chunks. In the bowl of a food processor, combine the mustard and one-third of the salmon. Whiz together until fish becomes pasty. STEP 3 Meanwhile, dice half the onion and cut the other half into rings. Add the remaining salmon chunks and diced red onion to the food processor. Pulse just enough to combine. Use a spatula to scrape salmon mixture into a bowl and stir in the breadcrumbs. Form into 4 patties. STEP 4 Heat the oil in a large, heavy-bottomed skillet and cook patties for 10 min., flipping halfway through. STEP 5 Meanwhile, in a small bowl, mix together the mayonnaise, lemon juice, and sweet relish to make tartar sauce. Arrange the burgers on buns with onion, sliced tomato, and lettuce. Top with tartar sauce.


Per serving: 524 calories, 21g fat, 3g saturated fat, 81mg cholesterol, 665mg sodium, 40g carbohydrate, 3g fiber, 8g sugar, 43g protein


Petite sweet potatoes Love sweet potatoes but don’t have an hour to bake them? Petite sweet potatoes can be microwaved in the bag in about 10 min.


STEP 1 Prepare the sweet potatoes in the microwave according to package directions. Meanwhile, coarsely chop the baby kale and set aside. Heat 1 tbsp olive oil in a heavy-bottomed skillet and cook garlic with salt (in moderation) and pepper for 1 min., or until fragrant. Add the kale and sauté for 4 min., or until soft and wilted. Stir in the lemon juice. STEP 2 Mix the cooked quinoa in with the greens and cook just enough to warm. Cut a small slit in the top of each sweet potato, taking care not to chop them in half. STEP 3 Stuff the quinoa-kale mixture into the potatoes and top with the Cheddar cheese. Set on a baking sheet and broil for 5 min. or until cheese has melted.


TipKick it up a notch by stirring in ½ cup cooked and diced bacon.


Per serving: 358 calories, 7g fat, 1g saturated fat, 2mg cholesterol, 130mg sodium, 65g carbohydrate, 7g fiber, 15g sugar, 11g protein


Red quinoa


Like golden quinoa, red quinoa is a gluten-free source of plant protein. It looks beautiful in salads.


60 JANUARY 2017


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