Teriyaki Turkey Burgers

This recipe was submitted by Amanda31H on July1st

These are a Jennifer Hudson WW recipe pick- and I'm making them tonight!  Love them.
Teriyaki Turkey Burgers
Ingredients

	1 1/4 pound(s) Turkey, ground, 93% lean/7% fat, raw
	1 Tbsp ginger root, fresh, finely chopped
	1 Tbsp minced garlic
	1 tsp sesame oil
	1/4 cup(s) teriyaki sauce
	1/4 cup(s) scallion(s), chopped
	2 Tbsp cilantro, fresh, finely chopped
	1 large egg white(s)
	2 spray(s) cooking spray
	8 medium scallion(s), root ends trimmed
	4 item(s) reduced-calorie hamburger roll(s)

Instructions

• Preheat a grill (or grill pan) to medium-high.
  
• In a large bowl, combine turkey, ginger, garlic, oil, teriyaki sauce, scallions, cilantro and egg white; mix until just combined. Make four burgers, about 3/4-inch-thick each.
  
• Offheat, coat both sides of burgers with cooking spray.
  
• Grill burgers, flipping once, until fully cooked, about 5 to 7 minutes per side. A few minutes before burgers are done, place whole scallions on center of grill and cook, turning once, until bright green and charred, about 2 minutes.
  
• Remove burgers and scallions to a plate; lightly toast rolls on grill. Serve each burger on a roll topped with 2 scallions. Yields 1 burger per serving.

Steak Salad

This recipe was submitted by Amanda21H on June24th

I feel bad for even calling this a "recipe" since it's so simple!  The dressing is really good, and DH will eat this happily for dinner even though it's salad.  I use olive oil on the steaks, and regular salt or grey salt as I don't always have fleur de sel.

Ingredients

• 4 (2-inch-thick) filets mignons, tied (10 ounces each)
• 2 tablespoons vegetable oil
• 2 tablespoons fine fleur de sel
• 2 tablespoons coarsely cracked black peppercorns
• 1/2 cup good olive oil
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/2 teaspoon Dijon mustard
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 8 ounces baby arugula
• 1 (4-ounce) chunk good Parmesan cheese

Directions

Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.

Meanwhile, pat dry the filets mignons with paper towels. Brush the filets lightly all over with the oil. Combine the fleur de sel and cracked pepper on a plate and roll the filets on all sides in the mixture, pressing lightly to help the salt and pepper adhere. The steaks should be evenly coated with the fleur de sel and cracked pepper.

Meanwhile, whisk together the olive oil, lemon juice, mustard, kosher salt, and freshly ground black pepper. Set aside.

When the grill is ready, place the steaks on the grill. Cook them for 5 minutes on each side for medium-rare or until the centers of the steaks register 125 degrees on an instant-read -thermometer. Remove to a plate, cover tightly with foil, and allow to rest for 10 minutes before slicing thickly.

Toss the arugula in a large bowl with enough of the dressing to moisten; divide among 4 plates. Place a steak on top of each salad. Shave the Parmesan onto each steak with a vegetable peeler, sprinkle with salt, and serve hot.

Panko Crusted Salmon

This recipe was submitted on June 10th by Amanda31H

I made this for dinner last night- it's my latest go-to recipe.  I use whole wheat Panko so it's a bit healthier, and you can use olive oil or nonstick cooking spray instead of oil to cut back on the calories.
My girls love this!!
Panko Crusted Salmon
2/3 cup Panko
2 tbsp minced parsley
1 tsp lemon zest
Salt and pepper
Olive oil
4 (6 to 8 oz) salmon fillets, skin on
2 tbsp dijon mustard (I use a little more than this)
2 tbsp vegetable oil
Lemon wedges, for serving
Preheat oven to 425 degrees.
In small bowl mix panko, parsley, zest, 1/2 tsp salt, 1/2 tsp pepper, and olive oil.  Stir until crumbs are evenly coated.
Place salmon skin side down on a board.  Generously brush tops of filets with dijon mustard.  Press panko mixture thickly on toop of mustard on each filet.  (mustard helps the panko stick)
Heat vegetable oil over medium high heat in a 12 inch cast iron skillet or heavy ovenproof skillet.  When the oil is very hot, add the filets, skin side down and sear for 3-4 minutes, without turning to brown the skin.
Transfer the pan to a hot oven for 7-15 minutes (depends on how thick filets are) until the salmon is cooked through (should be opaque).