Provencal Salmon Burgers
- 3 cups each cauliflower and broccoli florets (1 lb total)
- 1 tsp lemon zest
- 1 lb salmon fillets, skin and bones removed, cut into chunks
- 1 egg white
- 3/4 tsp herbes de Provence
- 5 Kalamata olives, chopped
- 1 tbsp chopped capers
- 1 tbsp finely chopped red onion
- 2 tsp Dijon mustard
- Olive oil cooking spray
- 4 whole-wheat buns
- Green leaf lettuce, torn, optional
- 1/2 cucumber, peeled and seeded
- 1 cup nonfat plain Greek yogurt
- 1 crushed clove garlic
- 1 tsp fresh lemon juice
- Produce
- Cucumber (1/2)
- Each cauliflower and broccoli florets (3 cups)
- Garlic (1 crushed clove)
- Herbes de provence (3/4 tsp)
- Leaf lettuce, Green (1)
- Lemon, zest (1 tsp)
- Red onion (1 tbsp)
- Condiments
- Capers (1 tbsp)
- Dijon mustard (2 tsp)
- Kalamata olives (5)
- Cooking & Baking
- Olive oil cooking spray (1)
- Bread & Baked Goods
- Buns, whole-wheat (4)
- Drinks
- Lemon juice, fresh (1 tsp)
- Dairy
- Greek yogurt, nonfat plain (1 cup)
- Refrigerated
- Egg white (1)
- Other
- 1 lb salmon fillets, skin and bones removed, cut into chunks
Preparation
Read recipe preparation on cleaneatingmag.com
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Published June 27, 2012 (7 months ago).
6 people saved this recipe.
