Salmon Burgers with Coleslaw
1 burger with 1 cup coleslaw
- Higher Potassium
- 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
- 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.
- 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.
Nutrients per serving
Protein 23 g
Carbohydrates 14 g
Fat 4 g
Cholesterol 72 mg
Sodium 347 mg
Potassium 505 mg
Phosphorus 354 mg
Calcium 90 mg
Fiber 1.8 g
Kidney and kidney diabetic food choices
- 3 meat
- 1/2 starch
- 2 vegetable, low potassium
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