These burgers are well suited to indoor grilling. For a milder burger, substitute lemon juice for the lime in the aioli, eliminate the jalapeno pepper, and use parsley instead of the cumin in the patties.

Salmon Burger with Zesty Aioli
from The Flat Belly Diet! Cookbook by Liz Vaccariello and Cynthia Sass

Aioli
¼ cup canola mayonnaise
1 Tablespoon freshly squeezed lime juice
½ teaspoon freshly grated lime zest
½ teaspoon Dijon mustard
1 clove garlic, minced

Burgers
2 pouches or cans (6-7 ounces each) boneless, skinless wild salmon, drained
2 egg whites, beaten
1 cup whole wheat bread crumbs
½ cup low-fat plain yogurt
½ red onion, minced
1 jalapeno chile pepper, seeded and finely chopped
½ teaspoon ground cumin
1 large tomato, cut into 4 slices
4 whole wheat buns, toasted

To prepare the aioli: Combine the mayonnaise, lime juice, lime zest, mustard, and garlic in a small bowl. Set aside.

To prepare the burgers: Mash the salmon with a fork in a medium bowl. Add the egg whites, bread crumbs, yogurt, onion, pepper, and cumin. Stir to blend. Shape into 4 burgers.

Coat a nonstick skillet with cooking spray. Cook the burgers over medium heat for 6 minutes, turning once, or until browned and crisp.

Place the bottoms of the buns on 4 plates. Top each with a tomato slice, burger, and half of the reserved aioli. Finish with the bun top.

Serves 4.

MF&L Staff at Maine Food & Lifestyle magazine.