Salmon Sliders with Lemon-Dill Spread
1 (14 3/4-ounce) can unsalted sockeye or pink salmon, drained
3/4 cup plain dried whole wheat breadcrumbs, divided
1 medium green onion, chopped
2 teaspoons grated lemon peel
1/8 teaspoon freshly-ground black pepper
1/4 cup reduced-fat mayonnaise
1 large egg, slightly beaten
1 tablespoon honey
2 tablespoons canola oil, or more if needed
1/2 cup plain reduced-fat Greek yogurt
2 tablespoons chopped fresh dill
1 tablespoon Dijon mustard
1 tablespoon freshly-squeezed lemon juice
1 clove garlic, minced
Salt, to taste
6 (2 1/2-inch) whole wheat buns, lightly toasted
1 medium tomato, sliced
1/2 cup thinly-sliced cucumbers
- Coarsely flake the salmon into a medium bowl. Add 1/4 cup breadcrumbs, green onion, lemon peel, and pepper; mix. Set aside.
- Combine the mayonnaise, egg and honey in a small bowl; mix into the salmon mixture.
- Form salmon mixture into six 1/2-inch thick patties. Put the remaining 1/2 cup breadcrumbs on a plate; coat the salmon patties well with the crumbs, firmly shaping them so the patties are compact. Refrigerate, covered, for at least 1 hour to firm the salmon patties.
- Meanwhile, prepare the lemon-dill spread. Combine yogurt, dill, mustard, lemon juice, garlic, and salt in a small bowl; blend well. Cover; chill until ready to assemble the salmon sliders.
- Heat oil in a 10-inch non-stick skillet on medium heat. Cook the salmon patties for about 5 to 6 minutes on each side, turning gently; cook until golden brown.
- To assemble salmon sliders, cover the insides of the toasted buns with lemon-dill spread. Arrange the salmon patties, tomato, and cucumbers on top.
- As an alternative cooking method, cook the salmon patties in a 350°F oven. Place the patties on a baking sheet, coated with cooking spray. Cook for about 8 minutes per side, turning gently, until golden brown.
Per serving: Calories 360, Fat 18g, Carbohydrate 32g, Protein 19g
Adopted from eatright.org