Yield: 4 Servings      Prep. Time 20 minutes includes cooking time 6 min.

Serving size: 1 burger and 2 Tablespoons of yogurt sauce

INGREDIENTS                                                    AMOUNT

Salmon Fillet*, Skinned and Chopped

*Use less expensive chunks/pieces of fresh salmon available at many fish purveyors

1 lb fresh or left over salmon
Baby Spinach, Chopped 2 Cups
Panko Japanese bread crumbs or whole wheat bread crumbs ¼ Cup
Fresh Lemon Juice, Divided 2 TBsp
Fresh Ginger, Finely Grated 1 TBsp
Low Sodium Soy Sauce 1 tsp
Sesame Seeds, Toasted and Divided ¼ Cup
Green kelp powder ¼ tsp
Black Pepper ¼ tsp
Low Fat or Fat Free Greek Yogurt ½ Cup
Fresh Dill, Finely Chopped 2 TBsp
Minced Garlic ½ tsp
Whole Wheat Hamburger Buns 4


1. Combine salmon, spinach, panko/bread crumbs, 1 tablespoon lemon juice, ginger, soy sauce, 1 tablespoon sesame seeds, kelp powder and pepper in a large bowl. Form mixture into 4 (3 ½ inch) patties.

2. Place remaining sesame seeds onto a plate, and dip one side of patties into seeds to coat.

3. Stir together yogurt, dill, garlic, and remaining 1 tablespoon lemon juice in a small bowl.

4. Preheat a lightly oiled grill pan over medium heat until hot but not smoking.

5. Cook burgers over medium heat, Turning 3-4 minutes per side or until golden brown and cooked through.

6. Grill buns, cut side down, for about 2 minutes or until golden.

7. Place burgers on buns, and top with 2 tablespoons yogurt sauce.

Partial nutrition information: Calories 463; Fat 15 gm (sat 2 g, mono 5 g, poly 6 g)

Cholesterol 72 mg; Protein 37 g; Carbohydrate 44 g; Sugars 3 g; Fiber 4 g; Iron 5 mg; Sodium approx. 300 mg; Calcium 202 mg.

[1] Adapted following Memory Preservation Nutrition® program by Nancy Emerson Lombardo, Ph.D. Selected by Cheryl K. Franchi, MS, MBA, RD, CSG, LD, FADA.

wordpress best themes - 2012 wordpress theme - magazine wordpress themes