YOUR SOLIN GENERATED RECIPE
Crispy Pan-Seared Salmon Burgers with Fresh Dill and Crunchy Slaw
Enjoy a fresh twist on the classic salmon burger. This recipe pairs a crispy, pan-seared salmon patty with a vibrant, crunchy cabbage-carrot slaw and a zesty dill-yogurt drizzle, all nestled in a whole wheat bun. A delightful balance of textures and flavors makes it perfect for any meal of the day.
INGREDIENTS
4 oz Salmon Fillet
1 large Egg White
2 tbsp Nonfat Greek Yogurt
1 cup shredded Green Cabbage
1/2 medium Carrot, shredded
1 tsp Olive Oil
1 tbsp Fresh Dill, chopped
1 Whole Wheat Burger Bun
PREPARATION
In a bowl, combine the salmon fillet (flaked), egg white, salt, pepper, and half of the chopped fresh dill. Mix gently to form a cohesive patty mixture.
Shape the salmon mixture into a burger patty, ensuring it holds together well.
Heat olive oil in a non-stick skillet over medium-high heat. Once hot, carefully lay the salmon patty in the skillet and cook for about 3-4 minutes per side until the outside is crispy and the salmon is cooked through.
While the patty cooks, prepare the crunchy slaw by combining shredded cabbage and carrot in a bowl. Drizzle with a small amount of olive oil, and season with a pinch of salt and freshly ground pepper.
For the dill-yogurt sauce, mix the nonfat Greek yogurt with the remaining fresh dill. Add a dash of lemon juice if desired for extra brightness.
Lightly toast the whole wheat burger bun. Once toasted, place the crispy salmon patty on the bun, top with the crunchy slaw, and drizzle the dill-yogurt sauce over the top.
Serve immediately and enjoy your nutritious, balanced salmon burger.