Now that Thanksgiving is over, and Christmas is on our heels, it’s tough to stay on track. I have been trying to come up with what’s for dinner as I multi task work, the kids, and extra holiday related tasks. These Salmon Burgers with Greek Yogurt are always worth preparing, and my 3 kids always love them. Feel free to serve on a bun or just on a bed of greens. Canned salmon is one of the most calcium-rich, non-dairy foods. One 3.5 ounce serving with the bones contains two thirds as much calcium as a cup of milk. For women and children especially, consuming plenty of calcium is important for building and maintaining strong bones and reducing the risk of bone fracture later in life. Alaska canned salmon provides high quality protein that is easy and safe to digest by people of all ages. In less than 30 minutes, you’ll have something super healthy for dinner for the entire family.
1/3 cup nonfat Greek yogurt
2 tablespoons Dijon mustard
2 large egg whites
1/2 cup chopped onion
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
1. To prepare burgers, 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 onion and cook 4 minutes or until tender. Cool slightly. Combine onion, yogurt mixture, panko, chives, 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.