Salmon Burgers & Chicken Marsala

Salmon Burgers

Ingredients

1 pound Salmon, fresh, de-boned, no skin
¼ tsp. pepper
1 Tbsp dried parsley
4 hamburger buns, potato buns or small French buns
1-2 fresh tomatoes, sliced
Lettuce for burgers
Serve with cucumber dill sauce (see recipe)

Directions:
Heat non-stick griddle or skillet. Place salmon into a food processor (like Lil’ Oscar or other) add pepper and parsley and blend until salmon is smooth enough to shape into patties. You don’t need to add cracker crumbs or fat, this should hold together well without additional ingredients.

Shape into six patties and place on heated grill. Cook until done on both sides, less than 10 minutes if patties aren’t too thick. Grill buns if desired. Serve with tomato slices, lettuce and other condiments as desired. This goes very well with cucumber dill sauce.

Nutrition Information:

1 burger, bun and vegetables

Calories: 400

Fat: 15 grams

Protein: 29 grams

Carbohydrate: 34 grams

Saturated fat: 3.2 grams

Cholesterol: 67 mg

Sodium: 380 mg

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Chicken Marsala

Ingredients

4 skinless chicken breasts
(5 ounces each)

Pepper to taste

1/3 cup all-purpose flour

1 Tbsp. olive oil

2 cups sliced mushrooms

1 garlic clove, minced (about 1 tsp.)

1 tsp. tomato paste

1 ½ cups Marsala wine

1 ½ tbsp. lemon juice

2 Tbsp. soft canola margarine

2 Tbsp. fresh parsley, chopped

Directions:

Heat oven to 200 degrees and place oven-proof plate in oven.

Heat large heavy skillet over medium-high heat. Pat chicken breast dry and pound flat to a medium thickness. Sprinkle chicken breasts with pepper. Place flour in pie pan and coat chicken breasts with flour. Shake excess flour off. Add olive oil to heated skillet and heat until oil shimmers.

Place chicken breasts in skillet and cook until brown, about 3 minutes on each side. Transfer cooked chicken to heated plate and place in oven to keep warm. Add mushrooms to skillet and cook until liquid from mushrooms evaporate and mushrooms brown, about 6-8 minutes. Add garlic, tomato paste and sauté until tomato paste browns, about 1 minute. Take skillet off heat and add wine. Return pan to high heat and simmer, stirring until sauce is syrupy and is reduced to 1 ¼ cups - about 5 minutes.

Take pan off heat and add lemon juice. Add margarine and stir until blended. Stir in parsley and add additional pepper if desired. Pour sauce over warmed chicken and serve.

Nutrition Information
Per 1/6 recipe
Calories: 194
Fat: 8 grams
Protein: 23.7 grams
Carbohydrate: 6.5
Saturated Fat: 1.2 grams
Cholesterol: 55 mg
Sodium: 122 mg.

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