Salmon Burgers with Coleslaw

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Portions:
5

Serving Size:
1 burger with 1 cup coleslaw

Diet Types:

Diabetes
Dialysis
Higher Potassium

Ingredients

1 cup plain low fat Greek yogurt
3 tablespoons white vinegar
1/8 teaspoon onion powder
1/2 teaspoon Mrs. Dash® Garlic & Herb seasoning blend
5 cups coleslaw mix
15 ounces skinless boneless salmon (3 pouches, 5-oz each)
1 large egg
1 egg white
1/2 cup plain panko breadcrumbs
1/4 teaspoon dried dill
1/8 teaspoon pepper

Preparation

Mix together Greek yogurt, vinegar, onion powder and Mrs. Dash seasoning. Add coleslaw mix and stir until yogurt has coated the coleslaw mix. Refrigerate until burgers are ready to eat.

Empty salmon pouches into a large bowl and break apart with a fork. Add egg, egg white, panko, dried dill and pepper. Mix well.

Heat a large skillet over medium heat; spray with cooking spray. Cook salmon burger for 4 to 5 minutes per side, until golden brown.

Serve the salmon burger on top of about 1 cup of coleslaw.

Helpful hints

Look for the lowest sodium salmon pouch.
Some panko bread crumbs are seasoned, which makes them higher in sodium. Plain panko bread crumbs have a lower sodium content.
Make the coleslaw overnight to allow the flavors to blend.
May also serve with 1-2 teaspoons of mustard.
The burger can be served on a bun, bread or flatbread. Sodium can vary widely so look for the lowest sodium bread products.

Submitted by: DaVita renal dietitian Jackie from Virginia.