Salmon burgers with pineapple rings

 
                    Salmon Burgers with Pineapple Rings
 
 Recipe By     : Country Living (July 1998)
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Country Living (July 1998)       Fish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         *TERIYAKI MARINADE**
      1/4  cup           reduced-sodium soy sauce
    2      tablespoons   firmly packed lightl brown sugar
    1      tablespoon    lemon juice
      1/2  teaspoon      Oriental sesame oil -- OR
      1/2  teaspoon      vegetable oil
      1/4  teaspoon      ground ginger
 					
                         **BURGERS**
    1 1/4  pounds        skinless salmon fillet, cut into -- 2-inch pieces
    2      tablespoons   green onion -- chopped
    2      cloves        garlic -- finely chopped
    1      1" piece      fresh gingerroot -- peeled and grated
    2      teaspoons     reduced-sodium soy sauce
    1      teaspoon      Oriental sesame oil
    4                    3/4"-inch thick fresh pineapple rings
    6      small         green onion, cut lengthwise in half & -- ends trimmed
    4      each          sesame-seed rolls -- split
 
 Several hours or day before serving, prepare Teriyaki Marinade:  In small jar
 with tight-fitting lid, whisk together soy sauce, sugar, lemon juice, sesame
 oil, and ginger; cover and set aside until ready to use.
 
 Several hours before serving, prepare salmon mixture for Burgers:  In food
 processor fitted with chopping blade, process salmon, green onion, garlic,
 gingerroot, soy sauce, and sesame oil until well combined.  Divide into 4
 equal parts; shape each into a 5-inch round burger.  Cover and refrigerate at
 least 1 hour before grilling.  (Burgers must be refrigerated for at least the
 recommeded time to maintain shape during cooking.)
 
 About 30 minutes before grilling, heat indoor or outdoor grill to medium.  In
 medium-size bowl, combine pineapple rings, green onions, and Teriyaki
 Marinade; cover and refrigerate to 10 minutes.  Drain marinade into serving
 pitcher and set aside.
 
 Coat grill rack with nonstick cooking spray.  Grill burgers 6 inches above
 heat until cooked through, turning once--about 10 minutes.  Grill pineapple
 rings and green onions until heated through, turning once--about 1 to 2
 minutes.  Grill rolls just until lightly toasted.
 
 On 4 individual plates, assemble burgers:  Placed salmon burgers on bottom
 halves of rolls.  Top each with a pineapple slice and 3 green onion halves;
 cover with tops of rolls.  Serve with reserved Teriyaki Marinade.
 
 
 
 
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