Mexican Turkey Burgers

Ingredients

• 1/2 cup salsa, divided
• 1/4 cup shredded reduced-fat cheddar cheese
• 3 teaspoons paprika
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 3/4 teaspoon sugar
• 3/4 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 pound extra-lean ground turkey
• 1/4 cup reduced-fat sour cream
• 4 hamburger buns, split
• 1/2 cup torn curly endive
• 1 medium tomato, chopped

Directions

• In a large bowl, combine 1/4 cup salsa, cheese, paprika, oregano, cumin, sugar, garlic powder, thyme, salt and cayenne. Crumble turkey over mixture and mix well. Shape into four burgers.
• Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 165° and juices run clear.
• In a small bowl, combine sour cream and remaining salsa. Place burgers on buns; top with endive, tomato and sour cream mixture.
• Serve immediately or before grilling, wrap each burger in plastic wrap. Transfer to a heavy-duty resealable plastic bag or airtight container and freeze burgers for up to 3 months.
• To use frozen burgers: Thaw in the refrigerator overnight. Unwrap burgers and grill or broil as directed. In a small bowl, combine 1/4 cup sour cream and 1/4 cup salsa. Place burgers on buns; top with endive, tomato and sour cream mixture. Yield: 4 servings.

I used ground beef because I had some to use up.  I didn't use the curly endive. 

Orginal recipe is at:  http://www.tasteofhome.com/recipes/Mexican-Inspired-Turkey-Burgers

Feta Salmon Salad

Ingredients

• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground ginger
• 1/4 teaspoon dried parsley flakes
• 1/4 teaspoon pepper
• 4 salmon fillets (6 ounces each)
• 1 package (5 ounces) spring mix salad greens
• 1 large cucumber, chopped
• 1 large tomato, chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup red wine vinaigrette

 Directions:

• Combine the seasonings; sprinkle over salmon. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Place salmon skin side down on grill rack.
• Grill, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes or until fish flakes easily with a fork.
• In a large bowl, combine the salad greens, cucumber, tomato and feta cheese; divide among four plates. Top with salmon; drizzle with vinaigrette. Yield: 4 servings.

I made this by broiling it for approx 12-15 minutes, depending on how thick the salmon is.  I used about double the amount of seasoning then the recipe calls for.

Original recipe at http://www.tasteofhome.com/recipes/Feta-Salmon-Salad