Lunch - Dinner
Salmon Burger with Mustard Cream Sauce
Spice up your meal plan with these delicious Salmon Burgers.
Yields 4 Servings
Prep + Chill Time
15mins
Cook Time
20mins
Total Time
35mins
Sink your teeth into these scrumptious Salmon Burgers, topped with a mouthwatering mustard cream sauce that'll make your taste buds dance! Who said healthy food can't be delicious?
Ingredients
- 3 5-ounce cans reduced-sodium salmon
- 1/4 cup red onion, diced
- 1/4 cup red bell pepper, diced
- 1 cup zucchini, grated and water drained
- 1/4 cup + 1 tablespoon fresh dill, chopped, divided
- 1 teaspoon paprika
- 1 1/2 teaspoon garlic powder, divided
- 2 large Rosemary Farm eggs, whisked
- 1/3 cup whole wheat flour 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
Instructions
- Preheat the oven to 450 degrees F and line a baking sheet with parchment paper.
- In a large bowl, mix salmon, red onion, red bell pepper, zucchini, ¼ 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.
- Bake burger patties for 20 minutes, until golden brown and cooked through.
- 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 ½ teaspoon garlic powder. Set aside.
- Once salmon burger patties are cooked, add to toasted burger buns along with sauce, tomato, and arugula.
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