Salmon Burger with Teriyaki Pineapple and Sriracha Yogurt

Ingredients

• 4 oz Salmon Burger 4 Ounce, Frozen
• 1 oz BRICKFIRE BAKERY® Bun Brioche Deli 4", Frozen
• 2 oz Lettuce Romaine Shredded 3/8”, Fresh
• 2 oz Glaze Teriyaki Baste
• 4 oz Pineapple Sliced Whole in Juice Average 60-65 Cnt Import
  
  
• 1 SERVING SUB-RECIPE: Sriracha Yogurt
• 8 oz Yogurt Greek Plain No Fat, Refrigerated
• 1 oz Sauce Chili Hot Sriracha Squeeze
• 1/4 oz Garlic Chopped In Water, Refrigerated
• 1/2 oz Juice Lemon 100%, Plastic Bottle
• 1/8 oz Salt Table Iodized Bulk

Preparation

SALMON BURGER

1. Grill salmon according to manufacturer’s directions.
2. Toast bun; spread the Sriracha yogurt on the bottom bun, then add shredded romaine.
3. Place salmon on top. Add the teriyaki glazed pineapple rings on salmon.
4. Add another spoon of the sauce.

TERIYAKI-GLAZED PINEAPPLE

1. Grill pineapple.
2. Cover with teriyaki and grill until teriyaki has made a crust.

• Categories: The Dish, Recipes
• Tags: Dinner, Entrée, Lunch, Sandwiches, Seafood
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