- 2
Ingredients
- 1/4 cup Greek yogurt
- 2 tbsp chopped fresh dill
- 1 1/2 tbsp grainy mustard
- 1/2 lb salmon fillets, skinned
- 1 tsp grated lemon zest
- 1 1/2 tbsp lemon juice
- 1 tbsp capers, drained and rinsed
- sea salt and freshly ground pepper
- 1/2 cucumber, chopped, optional
- 1/2 ripe avocado, pitted, peeled and sliced
Preparation
Step 1
Combine yogurt, half of the dill and half of the mustard; set aside.
Cut salmon into chunks. In food processor, pulse together salmon, remaining mustard, lemon zest, 1 tbsp of the lemon juice, capers and half each of the salt and pepper until coarsely combined. Shape into two thick patties.
Place patties on greased grill pan or in skillet over medium heat; cook, turning once, until grill-marked and instant-read thermometer inserted sideways into centre registers 158ºF (70ºC), about 4 minutes.
In large bowl, whisk together remaining oil, lemon juice, dill, salt and pepper; add cucumber and toss to coat.
Spoon 1/2 tbsp of the yogurt mixture over bottom half of each bun. Top each with patty, 1/2 tbsp of the yogurt mixture and one-half of the avocado slices; sandwich with top bun. Alternately, serve without buns with yogurt mixture and avocado on the side. Serve with cucumber mixture, if using.
Nutrition (Without bun, with Avocado):
Calories 330.3
Total Fat 24.3 g
Saturated Fat 5.8 g
Polyunsaturated Fat 1.8 g
Monounsaturated Fat 9.2 g
Cholesterol 44.0 mg
Sodium 307.1 mg
Potassium 238.9 mg
Total Carbohydrate 6.9 g
Dietary Fiber 3.3 g
Sugars 0.7 g
Protein 22.1 g