salmon burgers topped with peach salsa and a summer slaw

This was something new for us, and was a great light summer meal.  Each of these are Weight Watchers recipes, the salmon burgers and salsa together are 5 points and the coleslaw is 1 point.  My friend Stef and I made this meal together for my family and believe me, it was gobbled up.

Sorry for the picture quality, and believe me, it tasted WAY better then it looks.  In the slaw we used a Mexican root vegetable called Jicama, which tastes like a cross between water chestnuts and snow peas.  It can be eaten cooked or raw and is a great substitute for chips and crackers – it can be dipped too!

Anyways here’s what you need for the Salmon burgers and salsa:

• 2 large peach(es), diced
• 1 small jalapeٌo pepper(s), cored, seeded and finely chopped (do not touch seeds with your bare hands)
• 1 tsp fresh lemon juice
• 1/8 tsp table salt
• 2 Tbsp cilantro, fresh, chopped
• 14 3/4 oz canned salmon, red, drained, broken into small chunks
• 1 medium scallion(s), finely chopped
• 2 1/2 tsp lemon zest
• 1 large egg(s), beaten
• 1/4 tsp black pepper
• 3 1/2 Tbsp dried bread crumbs, whole wheat
• 1 packet(s) Sweet’N Low Low calorie sweetener

To prepare salsa, combine peaches, jalapeno and lemon juice in a medium bowl. Add sugar and mix well. Stir in salt and cilantro and toss gently to mix; set aside.
Preheat grill.
To prepare burgers, mash salmon bones with the back of a fork. Combine salmon, scallion, lemon zest, egg, black pepper and bread crumbs in a medium bowl; mix well. Shape salmon mixture into four 1-inch-thick patties.
Gently place burgers in a grill basket or on a grill rack and grill at medium-high heat for 3 to 5 minutes. Flip burgers and grill about 3 minutes more, until golden brown on both sides. Serve salmon burgers with peach salsa on the side. Yields 1 burger and about 1/2 cup of salsa per serving. (Note: The burgers can be broiled instead of grilled, if desired. Coat a broiler rack with cooking spray, preheat broiler and broil 4 inches from the heat for 2 to 3 minutes per side.)

And for the slaw, you need:

• 4 cup(s) green cabbage, Napa, shredded
• 1 1/2 cup(s) jicama, peeled and shredded
• 1 cup(s) radishes, shredded
• 2 Tbsp fresh lime juice
• 2 Tbsp rice vinegar
• 1 tsp dark sesame oil
• 1/2 tsp Cumin seeds
• 1/2 tsp table salt

Toss the cabbage, jicama and radishes in a salad bowl.  Add the lime juice, vinegar, sesame oil, cumin and salt. Toss well to serve. Yields about 1 cup per serving.