Super Salmon Burgers Recipe - Cooking Index
Yogurt sauce flavored with dried dill and bits of chopped scallion adds the crowning touch to these tasty salmon burgers.
Type: Fish, Shellfish1/2 cup | 118ml | Plain nonfat yogurt |
1 | Scallion - chopped | |
1 teaspoon | 5ml | Dried dill |
1 | Salmon - (15 oz) - well drained, | |
And bones removed | ||
4 | Egg whites | |
= (or 1/2 cup fat-free egg substitute) | ||
1/2 cup | 73g / 2.6oz | Plain bread crumbs |
2/3 cup | 41g / 1.4oz | Chopped onion |
1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
4 | Whole-wheat mini pita pockets - - (4" rounds) | |
6 cups | 1422ml | Shredded romaine lettuce |
Place the yogurt, scallion, and dill in a small bowl, and stir to mix well. Cover and chill until ready to serve.
Place the salmon, egg whites, bread crumbs, onion, and black pepper in a medium-sized bowl, and mix well. Shape into 4 patties about 1 inch thick.
Coat a 12-inch nonstick skillet with cooking spray, and preheat over medium-high heat. Add the patties and cook for 4 to 5 minutes on each side, or until browned.
Cut a thin slice off the top of each pita round, and carefully open the round without separating the halves. Place 1 burger in each pita pocket, and top with 1 tablespoon of yogurt sauce and 1 1/2 cups of shredded lettuce. Serve immediately with extra sauce on the side.
This recipe yields 4 servings.
Per Serving: 330 calories; 32.5 g protein; 10g fat; 32g carbohydrates; 5g fiber; 68mg cholesterol; 802mg sodium.
Source:
Cookbook Digest, Sep/Oct, 1999
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