Mom Dishes It Out is excited to announce our new association with Cooking Light! Like MDIO, Cooking Light shares recipes and is focused on experiences that help build family and community. In honor of Memorial Day, fire up your grills because we’ll be sharing with you two recipes adapted from Cooking Light: Fresh Salmon Cilantro Burgers and for dessert, Grilled Peaches with with Amaretto-Pecan Caramel Sauce. And remember, follow MDIO’s tips on How to Have a Hip and Healthy “Mama-Q” BBQ!

Fresh Salmon-Cilantro Burgers

Ingredients

• 1/4 cup Chobani Greek yogurt, plain, non-fat
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 (1-pound) salmon fillet, skinned and cut into 1-inch pieces
• 1/4 cup dry Italian breadcrumbs
• 2 tablespoons chives, chopped
• 2 tablespoons green onions, chopped
• 1 tablespoon garlic powder
• 2 tablespoons fresh lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
• 4 (1 1/2-ounce) whole-wheat hamburger buns
• 12 (1/4-inch-thick) slices English cucumber
• 4 leaf lettuce leaves or spinach

Preparation

1. Combine first 5 ingredients in a small bowl; cover and chill.
2. Place salmon in a food processor; pulse until coarsely chopped. Add breadcrumbs and next 6 ingredients (through 1/4 teaspoon black pepper); pulse 4 times or until well blended. Divide salmon mixture into 4 equal portions, shaping each into a 3/4-inch-thick patty.
3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 2 minutes. Carefully turn patties over; cook 2 minutes or until done.
4. Spread about 1 tablespoon mayonnaise mixture over bottom half of each hamburger bun. Top each serving with 1 salmon patty, 3 cucumber slices, 1 lettuce leaf, and top half of bun.
5. Spinach salad: Combine 2 tablespoons hoisin sauce, 1 tablespoon rice vinegar, 2 teaspoons canola oil, 2 teaspoons water, and 1/4 teaspoon chile paste in a large bowl; stir well with a whisk. Add half of 1 (5-ounce) package baby spinach, 1/2 cup yellow bell pepper strips, and 1/4 cup thinly sliced red onion to bowl; toss to coat.