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$3.70 per serving
18 likes
Ready in 30 minutes
Spoonacular Score: 75% 
The recipe Asian Salmon Burgers With Tangy Ginger Lime Sauce is ready in roughly 30 minutes and is definitely a spectacular pescatarian option for lovers of American food. One serving contains 564 calories, 28g of protein, and 40g of fat. For $3.7 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. A couple people really liked this main course. This recipe is liked by 18 foodies and cooks. Head to the store and pick up oyster sauce, juice of lime, mayonnaise, and a few other things to make it today. To use up the sour cream you could follow this main course with the Sour Cream Apple Pie as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 77%. This score is solid. Try Asian Turkey Burgers with Sriracha Lime Yogurt Sauce, Asian Coconut Rice with Steamed Vegetables in Soy-Lime-Ginger Sauce, and Crispy Asian Chicken Wings with Ginger-Lime Dipping Sauce for similar recipes.
Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Raymond Reserve Selection Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 18 dollars.
The Napa Valley Reserve Chardonnay opens with toasty aromas of vanilla bean, baked pears and a hint of cantaloupe. In the mouth, it offers a medley of harmonious flavors, orange zest, caramel, golden delicious apples, jasmine and lemon. This wine is beautifully balanced with crisp acidity and an elegant lingering finish.
» Get this wine on Wine.com
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
You can reduce your sodium intake by choosing lower-sodium soy sauce.
Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).
You have probably heard by now that whole wheat bread is better for you than white bread. While this is true and definitely worth considering, you should be aware that all bread (especially your typical supermarket loaves) will raise your blood sugar and should be eaten in moderation.
If you're following a gluten-free diet, be sure to find a gluten-free soy sauce!
Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).
If you want the health benefits of salmon without the pricetag that comes with fresh and even frozen fillets, look for recipes using canned salmon.
Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.
Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.
Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.
Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.
Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.
Wild Alaskan salmon is considered the most sustainable choice.
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