Makes 2 servings / 455 calories per serving
(371 calories per burger, 84 calories per serving of fries)

FOR THE BURGERS:
2 Tbsp. chopped scallions
2 Tbsp. fresh orange juice
1 tsp. minced orange zest
1 tsp. minced garlic
1/4 tsp. kosher salt
1/8 tsp. ground black pepper
6-8 oz. skinless salmon fillet, cubed
2 Tbsp. mayonnaise
2 tsp. minced fresh cilantro, optional
1-2 tsp. minced chipotle in adobo sauce, or hot-pepper sauce
Romaine lettuce leaves
2 whole-wheat English muffins, toasted
Red onion slices, optional

FOR THE FRIES:
1 large sweet potato, peeled and cut into 1/2-inch-wide sticks
1 tsp. canola oil
1 tsp. brown sugar
1/4 tsp. kosher salt
1/8 tsp. ground black pepper

Preheat broiler with oven rack 6-8 inches from the heating element. Line bottom of broiler pan with foil; coat top pan with nonstick spray.

Combine scallions, orange juice, zest, garlic, salt, and pepper in a food processor as needed. Salmon mixture will be loose. Place salmon mixture on a small sheet of waxed paper. Divide salmon mixture to form two patties.

Flip patties onto the prepared broiler pan. Toss together ingredients for the potato fries in a bowl. Place sweet potato sticks alongside patties on the broiler pan. Broil burger and fries together 10-12 minutes, turning once.

Stir together mayonnaise, cilantro, and chipotle in a bowl.

Divide lettuce leaves between two muffin halves. Top each a salmon burger and about 1 Tbsp. chipotle mayonnaise; add onion. Top each salmon burger with remaining muffin half.

This recipe is from the salad and sandwich section of CuisineLite, a special-interest publication I helped create for Cuisine at home magazine. It features low-calorie, low-fat, low-sodium recipes that are packed with flavor.