Dijon Salmon Burgers - 3g Carbs, 0.4g Fiber
From: The South Beach Diet (Phase 1)
A Healthy Make-Ahead Meal
Looking for a quick and healthy lunch or dinner? Sometimes the easiest
recipes for busy days are those you can prepare well in advance and
freeze, so they're ready when you are. This make-ahead dish will come
in handy time and again. Prepare the salmon burgers for a weekday meal
for your family or as a dinner for guests.
Make a double batch of these delicious burgers to freeze for future use.
Simply wrap the uncooked burgers individually before freezing, then thaw
when ready to use and cook as below.
Tip: The salmon mixture is moist and loose, so be sure to refrigerate
it before forming the patties to help them hold together during cooking.
The burgers firm up once the first side is cooked.
Hands-on time: 15 minutes
Total time: 1 hour
Servings: 4
3 pouches (6 oz each) boneless, skinless pink salmon
3 scallions, chopped
2 Tbsp chopped fresh dill or tarragon
1 Tbsp nonpareil capers, drained and rinsed (optional)
1 Tbsp fresh lemon juice
1 tsp Dijon mustard
1/4 tsp salt
1/2 tsp freshly ground black pepper
1/4 cup reduced-fat mayonnaise
1 large egg
4 tsp extra-virgin olive oil
Lettuce leaves, for serving
Sliced tomato, red onion, and cucumber, for toppings (optional)
In a medium bowl, combine the salmon, scallions, dill, capers (if using),
lemon juice, mustard, salt, and pepper. Fold in the mayonnaise and egg.
Cover and refrigerate for at least 30 minutes.
When ready to cook, form the salmon mixture into 4 (1"-thick) patties,
pressing the mixture together so the patties are firm.
In a large, heavy skillet, heat the oil over medium-high heat. Add the
patties and cook until well browned on both sides and just firm to the
touch, about 6 minutes per side.
Serve each burger on a bed of lettuce with tomato, red onion, and cucumber
for toppings, if desired.
Servings: 4
Nutrition per Serving:
251 Calories, 13g Fat, 2g Sat, 34g Protein, 3g Carbs, 0.4g Fiber, 725mg Sodium
