Grilled Salmon Burger with a Sweet Tang

Calories per serving: 427

Macronutrient breakdown:  Protein: 29% | Fat: 36% | Carb: 35%

Nutrients, Serving

Protein: 30 g
Fat: 17 g
Carbs: 38 g
Fiber: 7 g
Sodium: 529 mg
Sat. Fat: 3 g

Ingredients: (serves 4)

• 4 - 4 oz. salmon fillet (frozen)
• 4 whole grain/wheat buns
• 8 leaves of Bibb lettuce 
• 1/4 cup of hickory flavored BBQ sauce
• 1 avocado
• 1/2 pineapple (cored and skinned)
• olive oil

Optional:

• zest of 1 lime

Directions:

1. Preheat grill to 400 degrees F.
2. Cut pineapple into rings.
3. Rinse the salmon fillets under cold water to remove any ice crystals. Pat dry with paper towel.
4. Prepare a piece of foil large enough to make a packet for 1 salmon fillet; lightly spray the inside with cooking spray.  Repeat process for the next three packets. Lightly brush the fillets with olive oil and lightly season with salt and pepper. Place 1 salmon in each packet and fold the edge to seal it.
5. Place the salmon packets on the grill; grill for 10 minutes. (keep lid closed)
6. After 10 minutes, 1 by 1, quickly open the packets up and drizzle some of the BBQ sauce on the fillets; reseal, cook for additional 7-10 minutes.
7. While salmon is finish cooking, place at least 4 slices of pineapple on the grill.  Grill each side for 3 minutes.
8. Assemble each salmon burger by placing a couple leaves of the lettuce on the bottom bun, followed by the salmon fillet, topped with 1/4 of the avocado, a pineapple slice, and if desired, a sprinkle of zest and a touch more BBQ sauce.

Note: Nutritional analysis excludes optional ingredients.

• If using fresh salmon, decrease grill time by 3 - 5 minutes.