Easy dinner recipes: Peruvian ceviche and more tempting salmon ideas

Love salmon? Tempting Peruvian ceviche, chipotle roasted salmon and salmon burgers come together in minutes, perfect for dinner tonight!

Marinitas’ Peruvian ceviche: Simple to make, this dish packs a medley of bright and spicy flavors, a refreshing choice that comes together in only 30 minutes, plus chilling time.

Chipotle roasted salmon: Salmon quickly picks up the flavors of this chipotle marinade, the fiery chiles married with tequila, a touch of sesame, and fresh notes of garlic, cilantro and green onion. Simply spoon the marinade over the fish and let it sit while the oven heats up, then roast for 12 to 15 minutes until done.

Salmon burgers: These salmon burgers incorporate a touch of lemon juice and chopped capers for fresh, bright flavor. Basix Cafe in West Hollywood serves the burgers on brioche buns with coleslaw and a little tartar sauce. You can find the recipe below.

SALMON BURGERS

Total time: 30 minutes | Serves 4

Note: Adapted from Basix Cafe in West Hollywood. It serves its salmon burgers on brioche buns.

1 1/2 pounds boned and skinned salmon, cut into 1-inch cubes
1 tablespoon drained capers, chopped
2/3 cup panko (Japanese) bread crumbs
1 tablespoon lemon juice
1/2 teaspoon pepper
1/2 teaspoon salt
1 egg, beaten
1 tablespoon butter, more as needed
4 hamburger buns, toasted
Tartar sauce
Prepared coleslaw

1. In the bowl of a food processor, pulse the salmon cubes several times until coarsely ground (there will still be flakes of salmon). Remove the ground salmon to a large bowl, and stir in the capers, bread crumbs, lemon juice, pepper, salt and egg until the mixture is uniform and fully combined. Divide the mixture into 4 patties.

2. In a large saute pan, melt the butter over medium-high heat. Add the burgers (do not crowd, they can be cooked in batches) and saute, adjusting the heat as needed, until the burgers are golden on the outside and cooked throughout, 2 to 2 1/2 minutes per side.

3. Prepare the burgers: Brush the insides of each toasted bun with tartar sauce, and spoon a little coleslaw on the base of the bun. Place a burger on the slaw, then the bun top. Serve immediately.

Each of 4 servings, without tartar sauce or coleslaw: 554 calories; 41 grams protein; 29 grams carbohydrates; 1 gram fiber; 29 grams fat; 8 grams saturated fat; 154 mg. cholesterol; 3 grams sugar; 697 g. sodium.

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