Dijon Salmon Burgers with Greek Yogurt
January 30, 2010
I posted a Salmon Croquette recipe a while back that has been very popular and one of my top posts. I made these healthy Salmon Burgers for a television segment that will air next week on Friday, February 5th on NBC 13 “Daytime Alabama”. They’re so easy and full of great healthy flavor filled with Greek yogurt, panko breadcrumbs, chives and Dijon mustard. Serve on a bed of spinach, mixed lettuces or a bun.
Easy Salmon Burgers
Prep:
10 minutes
Cook:
12 minutes
Yield:
4 servings
Ingredients
1/3 cup nonfat Greek yogurt
2 tablespoons Dijon mustard
2 large egg whites
Cooking spray
1/2 cup chopped onion
1/2 cup chopped celery
1 cup panko breadcrumbs, divided
1/4 teaspoon chopped fresh chives
1/8 teaspoon freshly ground black pepper
2 (7.5-ounce) cans wild Alaskan red salmon, skinless and drained
4 teaspoons olive oil
Fresh chives (optional)
2 tablespoons Dijon mustard
2 large egg whites
Cooking spray
1/2 cup chopped onion
1/2 cup chopped celery
1 cup panko breadcrumbs, divided
1/4 teaspoon chopped fresh chives
1/8 teaspoon freshly ground black pepper
2 (7.5-ounce) cans wild Alaskan red salmon, skinless and drained
4 teaspoons olive oil
Fresh chives (optional)
Preparation
1. To prepare croquettes, combine yogurt, mustard, and egg whites in a bowl. Set aside.
2. Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1/2 cup onion and celery; cook 4 minutes or until tender. Cool slightly. Combine onion mixture, yogurt mixture, 1/2 cup panko, 1/4 teaspoon chives, 1/8 teaspoon pepper, and salmon in a bowl; toss gently. Cover and chill 10 minutes. Divide salmon mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Coat patties evenly with remaining breadcrumbs.
2. Heat oil in a large nonstick skillet over medium-high heat. Add patties; reduce heat to medium. Cook 4 minutes on each side or until lightly browned. Serve croquettes. Garnish with fresh chives, if desired.
2. Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1/2 cup onion and celery; cook 4 minutes or until tender. Cool slightly. Combine onion mixture, yogurt mixture, 1/2 cup panko, 1/4 teaspoon chives, 1/8 teaspoon pepper, and salmon in a bowl; toss gently. Cover and chill 10 minutes. Divide salmon mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Coat patties evenly with remaining breadcrumbs.
2. Heat oil in a large nonstick skillet over medium-high heat. Add patties; reduce heat to medium. Cook 4 minutes on each side or until lightly browned. Serve croquettes. Garnish with fresh chives, if desired.
2 Responses to “Dijon Salmon Burgers with Greek Yogurt”
Alison Lewis says:
February, 09 2010at 11:09 am
I think it might. I love salmon but if you try it let me know.
Ann says:
February, 08 2010at 07:44 pm
Would this work well with tuna instead of salmon?