Beachside Teriyaki Salmon Burger with Sweet N' Spicy Honey Mustard & Fresh Dill Sauce
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INGREDIENTS:
4 servings 4 salmon fillets 1 cup low sodium teriyaki sauce 3 cloves of garlic, minced 1 tablespoon of fresh ginger, chopped 2 tablespoons sesame seeds Sea salt & pepper to taste ¼ cup Mustard Girl All American Mustard “Sweet N’ Spicey Honey” Mustard 2 tablespoons of light mayonnaise 3 tablespoons chopped fresh dill Whole wheat sesame buns Toppings – Fresh Spinach, tomatoes, sliced red onion |
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HOW TO:
Whisk teriyaki, garlic, ginger, sesame seeds, salt & pepper in a bowl. Pour marinade into large resealable plastic bag, leaving small amount of marinade for basting. Wash salmon under cold water then pat dry using paper towels. Add salmon; seal bag and turn occasionally. Refrigerate for at least an hour, for more flavor up to 6 hours.
Meanwhile, prepare your sweet & spicy mustard with fresh dill sauce. Whisk together Mustard and Mayonnaise, for best fresh flavor, stir in fresh chopped dill an hour before heading to the beach.
Slice and dice your favorite burger toppings, I love the fresh flavors of the salmon, teriyaki and dill, so I keep my toppings simple, with fresh spinach, sliced red onions and juicy ripe beefsteak tomatoes. Place in TO GO container for easy access at the beach.
Grill Salmon; Spray grill with nonstick cooking spray. Remove salmon from resealable bag and place skin side down. Grill, covered, over medium heat, 6 to 8 minutes per side or until fish just begins to flake easily with a fork, basting frequently with remaining marinade. Lightly grill buns a few minutes before salmon is done. Top with your favorite toppings.
Although Salmon is rich in fats, be careful not to overcook, as salmon could dry out easily, so keep an eye on it as it cooks! It generally takes about 10 minutes for every inch of thickness. Enjoy!
Whisk teriyaki, garlic, ginger, sesame seeds, salt & pepper in a bowl. Pour marinade into large resealable plastic bag, leaving small amount of marinade for basting. Wash salmon under cold water then pat dry using paper towels. Add salmon; seal bag and turn occasionally. Refrigerate for at least an hour, for more flavor up to 6 hours.
Meanwhile, prepare your sweet & spicy mustard with fresh dill sauce. Whisk together Mustard and Mayonnaise, for best fresh flavor, stir in fresh chopped dill an hour before heading to the beach.
Slice and dice your favorite burger toppings, I love the fresh flavors of the salmon, teriyaki and dill, so I keep my toppings simple, with fresh spinach, sliced red onions and juicy ripe beefsteak tomatoes. Place in TO GO container for easy access at the beach.
Grill Salmon; Spray grill with nonstick cooking spray. Remove salmon from resealable bag and place skin side down. Grill, covered, over medium heat, 6 to 8 minutes per side or until fish just begins to flake easily with a fork, basting frequently with remaining marinade. Lightly grill buns a few minutes before salmon is done. Top with your favorite toppings.
Although Salmon is rich in fats, be careful not to overcook, as salmon could dry out easily, so keep an eye on it as it cooks! It generally takes about 10 minutes for every inch of thickness. Enjoy!
