Salmon Burgers with Coleslaw

Name: Salmon Burgers with Coleslaw
Cook time: 10 min
Yield: 5

Diet Types:

CKD non-dialysis Diabetes Dialysis

Portions: 5

Serving Size: 1 burger with 1 cup coleslaw

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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

Nutrients per serving

Calories 198

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

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.

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Renal and renal diabetic food choices

3 meat
1/2 starch
2 vegetable, low potassium

Carbohydrate choices

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.

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Submitted by:

DaVita renal dietitian Jackie from Virginia.

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