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Salmon Burgers with Pineapple Rings

Make Salmon Burgers with Pineapple Rings at home with Reduced Sodium Soy Sauce, Firmly Packed Lightl Brown Sugar, Lemon Juice, Oriental Sesame Oil, and Vegetable Oil. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1/4 cup
• 2 tbsp
• 1 tbsp
• 1/2 tsp
• 1/2 tsp
• 2 tbsp
• 2 clove
• 2 tsp
• 1 tsp

Method (preview)

1. 1

   Several hours or day before serving, prepare Teriyaki Marinade: In small jar with tight-fitting lid, whisk together soy sauce, sugar, lemon juice, sesame oil, and ginger; cover and set aside until ready to use.

2. 2

   Divide into 4 equal parts; shape each into a 5-inch round burger.

3. 3

   Cover and refrigerate at least 1 hour before grilling. (Burgers must be refrigerated for at least the recommeded time to maintain shape during cooking.)

4. 4

   About 30 minutes before grilling, heat indoor or outdoor grill to medium. In medium-size bowl, combine pineapple rings, green onions, and Teriyaki

5. 5

   Marinade; cover and refrigerate to 10 minutes. Drain marinade into serving pitcher and set aside.

6. 6

   Coat grill rack with nonstick cooking spray.

7. 7

   Grill burgers 6 inches above heat until cooked through, turning once--about 10 minutes.

8. 8

   Grill pineapple rings and green onions until heated through, turning once--about 1 to 2 minutes.

9. 9

   Grill rolls just until lightly toasted.

10. 10

    On 4 individual plates, assemble burgers: Placed salmon burgers on bottom halves of rolls.

11. 11

    Top each with a pineapple slice and 3 green onion halves; cover with tops of rolls.

12. 12

    Serve with reserved Teriyaki Marinade.