1 pound skinless salmon fillet, cut into 1-inch dice
1 tablespoon Dijon-style mustard
1 tablepoon grated lime peel
1 tablespoon minced peeled fresh ginger
1 tablespoon chopped fresh cilantro
1 teaspoon low sodium soy sauce
1/2 teaspoon ground coriander
Salt
Pepper
Fresh lime wedges and cilantro sprigs

Lightly coat grill rack with cooking oil spray. Preheat barbecue grill to medium hot. In the bowl of a food processor, pulse the salmon just enough to grind it coarsely. Transfer the salmon to a large bowl and mix in the remaining ingredients. Form salmon into four patties and season with salt and pepper. Grill or sauté the burgers, turning once, until done, 4 minutes per side for medium. Garnish with fresh lime wedges and cilantro sprigs.

Yield: 4 servings
Calories: 217
Fat: 9g
Fiber: .5g