Ingredients
- 2/3 cup Stonyfield Farms
- 2 tsps finely minced or bottled ginger juice
- 1/4 tsp Chili pepper - to taste
- 1 cup Mango - cubed fresh or frozen
- 1 1/2 tsps Dr. Sears' Zone Extra Virgin Olive Oil
- 3 cloves Cooked garlic - previously roasted
- 1/8 tsp Cumin
- 1/8 tsp Cayenne pepper
- 1 cup Bush's
- 1/4 cup Low-fat feta
- 1/2 tsp Thyme
- 1 lb Asparagus spears
- 1 cup Red onion - cut into thin half moon slices
- 1 tbsp Toasted sesame oil
- 1 tbsp fresh squeezed
- 1 tbsp Low sodium soy sauce
- 3 tbsps Rice vinegar
- 2 Garlic cloves - minced or finely minced
- Cooking Spray
- 4 (3.2 oz) SeaPak salmon burgers
Nutrition
Calories
326
Carbohydrates
31g
Fat
11g
Fiber
7g
Protein
27g
Instructions
- Preheat the oven to 350°F for the garbanzo beans.
- Meanwhile, puree ingredients for mango sauce in a blender or food processor. Cover and refrigerate.
- Pour the olive oil into an ovenproof pan.
- Stir the garlic, cumin, and cayenne pepper into the olive oil and mix well.
- Add the garbanzo beans and toss to coat evenly.
- Bake in preheated oven until garbanzo beans turn golden, about 25-30 minutes.
- Remove from oven and sprinkle with feta cheese and thyme. Serve warm.
- One at a time bend each asparagus spear 1 to 2 inches from the bottom. It will break off (more or less) where the tender part ends and the woody part begins. Discard woody portion.
- Cut spears into 1-inch pieces.
- Rest on a metal steamer in a 4-quart saucepan over boiling water.
- Cover and steam for about 3 to 5 minutes, until fork tender.
- Drain, rinse with cold water, and drain again. Set aside in a bowl.
- Mix sesame sauce and pour over asparagus. Stir and set aside.
- Preheat grill, broiler, or lightly mist a 12-inch skillet with olive oil spray and warm over medium heat for 3 to 4 minutes.
- Add frozen burgers and broil, grill, or sauté for 3 to 4 minutes per side.
- Divide asparagus among 4 large dinner plates.
- Add burgers per plate; top with mango sauce and serve.
Zone Products In This Recipe:
