Recipes

I am back in California after a week home in Massachusetts and happy to be back to work and back at home on the blog. I missed it and all of you a lot. With the sun shining and Memorial Day just around the corner, all I am thinking about is burgers and delicious summer recipes. This simple salmon burger recipe is a great alternative to a traditional burger and is perfect over a bed of greens or on your favorite bread. You can mix up the spices and add whatever you like – Cajun or blackened is delicious – and it can be a quick go to dinner or lunch since it freezes really well. The trick to this recipe is blending about 1/4 of the salmon into a paste to serve as the binding agent in the recipe. This means that you can avoid adding eggs or mayo which typically binds the salmon. Also, since I was eating alone last night I just cooked my burger in a pan but these work great on the grill as well.

Weight Watchers Dill Salmon Burgers
Points: 4 Weight Watchers Points plus
Servings: 4
Serving Size: 1 burger
Nutritional Info: 158 calories, 4.5g of fat, 6.7g carbohydrates, .3g dietary fiber, 21.6g of protein

Ingredients

• 1 pound skinless, boneless salmon
• 2 teaspoons Dijon mustard
• 2 tbsp Greek Yogurt
• 1 shallots, peeled and cut into chunks
• 1/3 cup coarse bread crumbs
• 1 tablespoon fresh dill, chopped
• Salt and freshly ground black pepper
• Juice 1/2 lemon
• Dash of Tabasco sauce

Instructions

1. Take the salmon and cut it into small chunks.
2. Add 1/4 of the salmon to a food processor with the mustard, yogurt, lemon, and Tabasco. Pulse the mixture until it becomes a paste.
3. Add the remaining salmon and shallots and pulse until it is just combined. Do not over process the salmon and try to make sure the pieces remain over a 1/4 inch of so.
4. Pour into a bowl and mix in the bread crumbs, salt, pepper, and dill. Divide the mixture into 4 burgers.
5. Add 1 tsp of olive oil to a pan over medium heat. Cook the burger for 3 minutes on each side. Serve on great bread or a bed of greens.