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Salmon Burger with Mustard Cream Sauce

Salmon Burger with Mustard Cream Sauce
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Salmon Burger with Mustard Cream Sauce

Nutrition Facts

Salmon Burger with Mustard Cream Sauce
CaloriesCalories
390 Per Serving
ProteinProtein
30g Per Serving
FiberFiber
6g Per Serving
×
Calories 390
Total Fat 10.3 g
Saturated Fat 2.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.4 g
Monounsaturated Fat 3.2 g
Cholesterol 161 mg
Sodium 516 mg
Total Carbohydrate 36 g
Dietary Fiber 6 g
Sugars 6 g
Protein 30 g

Ingredients

Servings   4   Serving Size   1 burger with bun

  • 3, 5-ounce cans reduced-sodium salmon
  • 1/4 cup red onion (diced)
  • 1/4 cup red bell pepper (diced)
  • 1 cup zucchini (grated, drained)
  • 1/4 cup and 1 tablespoon fresh dill (chopped, divided)
  • 1 teaspoon paprika
  • 1 1/2 teaspoon garlic powder (divided)
  • 2 eggs (whisked)
  • 1/3 cup whole wheat or oat flour
  • 1/4 cup nonfat, plain Greek yogurt
  • 1 teaspoon spicy brown mustard
  • 1 teaspoon lemon juice
  • 1 cup arugula
  • 1 large beefsteak tomato, sliced
  • 4 whole wheat burger buns, toasted

Directions

Tip: Click on step to mark as complete.

  1. Preheat the oven to 450°F and line a baking sheet with parchment paper.
  2. In a large bowl, mix salmon, red onion, red bell pepper, zucchini, 1/4 cup dill, paprika, 1 teaspoon garlic powder, eggs, and flour. Divide evenly into fourths and form into 4 burger patties, each about 3/4-inch thick. Place patties on the baking sheet.
  3. Bake burger patties for 20 minutes, until golden brown and cooked through.
  4. In the meantime, make the yogurt mustard sauce. In a small bowl, combine yogurt, mustard, lemon juice, the remaining tablespoon of dill and the remaining 1/2 teaspoon garlic powder. Set aside.
  5. Once salmon burger patties are cooked, add to toasted burger buns along with sauce, tomato, and arugula.

    Note: The USDA recommends cooking egg dishes to 160°F.
 

Nutrition Facts

Salmon Burger with Mustard Cream Sauce
CaloriesCalories
390 Per Serving
ProteinProtein
30g Per Serving
FiberFiber
6g Per Serving
×
Calories 390
Total Fat 10.3 g
Saturated Fat 2.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.4 g
Monounsaturated Fat 3.2 g
Cholesterol 161 mg
Sodium 516 mg
Total Carbohydrate 36 g
Dietary Fiber 6 g
Sugars 6 g
Protein 30 g

Ingredients

Servings   4   Serving Size   1 burger with bun

  • 3, 5-ounce cans reduced-sodium salmon
  • 1/4 cup red onion (diced)
  • 1/4 cup red bell pepper (diced)
  • 1 cup zucchini (grated, drained)
  • 1/4 cup and 1 tablespoon fresh dill (chopped, divided)
  • 1 teaspoon paprika
  • 1 1/2 teaspoon garlic powder (divided)
  • 2 eggs (whisked)
  • 1/3 cup whole wheat or oat flour
  • 1/4 cup nonfat, plain Greek yogurt
  • 1 teaspoon spicy brown mustard
  • 1 teaspoon lemon juice
  • 1 cup arugula
  • 1 large beefsteak tomato, sliced
  • 4 whole wheat burger buns, toasted

Directions

Tip: Click on step to mark as complete.

  1. Preheat the oven to 450°F and line a baking sheet with parchment paper.
  2. In a large bowl, mix salmon, red onion, red bell pepper, zucchini, 1/4 cup dill, paprika, 1 teaspoon garlic powder, eggs, and flour. Divide evenly into fourths and form into 4 burger patties, each about 3/4-inch thick. Place patties on the baking sheet.
  3. Bake burger patties for 20 minutes, until golden brown and cooked through.
  4. In the meantime, make the yogurt mustard sauce. In a small bowl, combine yogurt, mustard, lemon juice, the remaining tablespoon of dill and the remaining 1/2 teaspoon garlic powder. Set aside.
  5. Once salmon burger patties are cooked, add to toasted burger buns along with sauce, tomato, and arugula.

    Note: The USDA recommends cooking egg dishes to 160°F.
 

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