Memorial Day is this coming Monday. It’s a holiday that honors soldiers and is observed on the last Monday of May. Formerly known as Decoration Day, it commemorates U.S. soldiers who died while in the military service. Memorial Day weekend also marks the start of the summer vacation season, community swimming pool openings, shopping, family gatherings, trips to the beach, the National Memorial Day Concert that takes place on the west lawn of the U.S. Capitol, fireworks and the official kick-off of Barbeque Season.
There could be no more fitting way to celebrate Memorial Day than with a cookout. Salmon cooked on a grill is quick, delicious and good for you. Salmon is not only a low-cal choice, it is high in omega-3 fatty acids that boosts brain and heart health, but it also has loads of protein, minerals and vitamins making it a healthy choice at mealtime. I will definitely make this recipe again! It was the best meal so far this week.
Happy Memorial Day!
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Ingredients
- 1 lb skinless salmon fillet, cut into large chunks
- 1 tablespoon grill seasoning, (recommended: Montreal Seasoning by McCormick)
- 1 teaspoon low-sodium soy sauce
- Salt, to taste
- Ground black pepper, to taste
- Olive oil spray
- Green leaf lettuce for topping
- Sliced beefsteak or vine ripe tomato, for topping
- Sliced red onion, for topping, optional
- Crusty Kaiser rolls, split and toasted
Preparation
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Preheat outdoor grill to medium high. Prepare hot grill with cooking spray.
Place salmon in food processor and pulse to coarse grind meat to form burgers. Transfer salmon to a large bowl and mix in grill seasoning and soy sauce. Form Salmon into 4 patties. Drizzle the burgers with extra-virgin olive oil.
Grill burgers; for rare burgers, cook for three minutes on each side. Medium, four to five minutes on each side. For well done burgers, six minutes on each side. Flip the burgers only once, and do not move the burgers while they are grilling.
Top the burgers with lettuce, tomato, onion on crusty buns. I served the burgers with grapes and corn on the cob.
