RECIPE: Caper Mayo Salmon Burgers with Sesame Sautéed Green Beans

October 3, 2014

“Honey, what’s for dinner?”

How often are you asked that question? Heck, how often do you ask yourself that question?!

If you’re like me, it’s a daily challenge to find something out of the ordinary to cook at meal times. Finding a new and tasty recipe that doesn’t contain a million calories can be the biggest challenge of all. These days we are trying to choose healthy ingredients – and are even weighing the portions with a food scale – but we don’t want to compromise on taste.

So if you’re stuck in a rut and need a healthy way to satisfy your burger-and-fries craving, look no further. This recipe for Caper Mayo Salmon Burgers with Sesame Sautéed Green Beans is it! It sounds fancy and tastes FANTASTIC but is easy to quickly prepare in any basic RV kitchen.

Here's the finished product: Caper Mayo Salmon Burgers and Sesame Sautéed Green Beans!

Here’s the finished product: Caper Mayo Salmon Burgers and Sesame Sautéed Green Beans!

Caper Mayo Salmon Burgers with Sesame Sautéed Green Beans

Main Ingredients:

2 whole wheat hamburger buns (I use the fresh ones from the Publix bakery)
2 (4 oz.) Salmon filets (I weigh the portions with our Smart Weigh food scale)
2 tablespoons mayonnaise (I use olive oil mayo, but light mayo is fine too)
1 tablespoon capers, rinsed
A few drizzles of extra virgin olive oil (if you need to measure, I consider a “drizzle” to be about a teaspoon)
1 bunch of fresh arugula
Greek Seasoning (I like Cavender’s All Purpose Greek Seasoning)

Side Ingredients:

1 pound fresh green beans, trimmed
2 teaspoons sesame seeds
1/2 tablespoon extra virgin olive oil
1/2 tablespoon unsalted butter

Sesame sauteed green beans are a healthy, satisfying alternative to fries.

Sesame sautéed green beans are a healthy, satisfying alternative to fries.

Burger Preparation:

Rinse salmon and pat dry

Place fillets on a foil-lined baking sheet (be sure to spray it with a non-stick cooking spray first!)

Drizzle filets with olive oil, then sprinkle with Greek seasoning

Bake at 400 degrees for 10-12 minutes (depending on the thickness of your filets)

Wild salmon is our protein of choice, but tuna will work also.

Wild salmon is our protein of choice, but tuna will work also (just skip the Greek seasoning and add sesame seeds instead).

Make your caper mayo by heating a drizzle of olive oil in a saucepan over medium heat. Once hot, add capers and let them cook down for a few minutes until you start to see them brown. Remove from pan and mash with a fork. Then mix them well into your mayonnaise.

Toast buns and assemble your burger as follows:
bottom bun, caper mayo, salmon filet, arugula, top bun (I like to put the caper mayo on the top bun too!)

Don't forget the caper mayo!

Don’t forget the caper mayo!

Side Preparation:

Blanch the green beans (boil the green beans in a pot of salted water for about 4 minutes, then immediately rinse in ice cold water to stop the cooking process).

Spread blanched beans on a paper towel or dishcloth to absorb most of the water.

Heat 1/2 tablespoon of olive oil and 1/2 tablespoon of butter in a sauté pan and add your blanched green beans and sesame seeds. Allow beans to brown a bit before stirring. Once most of the beans have some browned sautéed spots on them, they’re ready!

These make for a really tasty, crunchy alternative to french fries.

The end result is savory, succulent, and delicious!

The end result is savory, succulent, and delicious!

So that’s it—the whole prep should only take 15 minutes or so.

Super simple and super tasty – that’s my kind of combo!

*NOTE: If you prefer a different type of fish, this recipe also works well with seared tuna. Just skip using the greek seasoning and coat the tuna with sesame seeds instead.

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