- SERVINGS4
- PREP TIME
45
MINS - COOKING TIME
10
MINS
Preparation
- To make the sauce, line a colander with a coffee filter, place over a bowl and strain the yogurt 30 minutes.
- Line a second colander with a coffee filter.
- Combine cucumbers and salt and strain for 30 minutes to remove moisture.
- Rinse cucumbers to remove much of salt and squeeze dry.
- Combine strained yogurt, cucumber, garlic, mint, flax oil and lemon juice in a small bowl and chill 30 minutes while you prepare the salmon burgers.
- Cut salmon into 1-inch cubes.
- Place salmon, mustard and green onions in a food processor and pulse 4-6 times until salmon is minced to the consistency of ground beef.
- Put salmon in a bowl, add feta, breadcrumbs, oregano and egg white, and mix until well combined.
- Form the salmon mixture into 4 burgers.
- Brush each with olive oil on both sides and sprinkle with salt and pepper.
- Preheat and oil the grill according to the manufacturer's instructions.
- Cook burgers 3-4 minutes on each side. Serve with tzatziki sauce.
ingredients
- 1 cup Horizon Organic plain yogurt
- 1 small cucumber, peeled, seeded and diced
- 1 teaspoon salt
- 1 clove garlic, minced
- 2 teaspoons fresh mint, minced
- 1-1/2 teaspoons flax oil*
- 1 teaspoon lemon juice
- 1-1/4 lbs fresh boneless, skinless salmon
- 1 teaspoon dijon mustard
- 2 green onions, minced
- 3 tablespoons lowfat feta
- 1/4 cup bread crumbs
- 1/2 teaspoon dried oregano
- 1 egg white
- salt and pepper
- 1 tablespoon olive oil
- *Find flax oil in the natural section of your grocery store.
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