After a wonderful Memorial Day weekend of grilling, friends, and seriously over eating, I started thinking of lighter summer meals. While being light on calories, this salmon burger is heart healthy, and very tasty . Don’t sacrifice important nutrients and fats for over-processed diets or low-fat ingredients. Using only whole ingredients this meal will get you bikini ready.
In the spirit of not wasting food we used up our spinach leaves which were starting to wilt. I also grilled the salmon skin until crisp making a delicious side to the burger. Salmon skins go great with the yogurt sauce.
Happy eating friends!
1 (1-pound) Salmon fillet, skinned and chopped (reserve salmon skin)
2 cups chopped baby Spinach
1/4 cup Panko (Japanese breadcrumbs)
1 fresh Lemon, juiced and divided
1 tablespoon finely grated fresh Ginger
1 tablespoon low-sodium Soy Sauce
1/4 cup Sesame seeds, divided
1/4 teaspoon Salt
1/4 teaspoon Black Pepper
1/2 cup Greek yogurt
2 tablespoons finely chopped fresh Dill
1/2 teaspoon minced Garlic
Coconut oil cooking spray
4 whole-wheat hamburger buns
- Combine salmon, spinach, panko, 1 tablespoon lemon juice, ginger, soy sauce, 1 tablespoon sesame seeds, salt, and pepper in a large bowl. Form mixture into 4 (3 1/2-inch) patties.
- Place remaining sesame seeds onto a plate, and dip one side of patties into seeds to coat.
- Stir together yogurt, dill, garlic, and remaining 1 tablespoon lemon juice in a small bowl.
- Preheat a lightly oiled grill pan over medium heat until hot but not smoking.
- Cook burgers over medium heat, turning, 3-4 minutes per side or until golden brown and cooked through.
- Grill buns, cut sides down, for about 2 minutes or until golden.
- While the buns are toasting salt and pepper the salmon skin and grill until lightly golden, about 3 minutes. Flip once.
- Place burgers on buns, and top with 2 tablespoons yogurt sauce.