GO GREEK ON THE GRILL

Salmon burg­ers topped with tzatziki

Winnipeg Free Press - Section D - - SAVOUR -

For the sauce: Grate the cu­cum­ber on the large-holed side of a box grater. Place the grated cu­cum­ber in a finemesh strainer and drain for a minute or two, press­ing out as much liq­uid as pos­si­ble.

Stir to­gether the grated cu­cum­ber, yo­gurt, oil, lemon juice, gar­lic, pars­ley, salt and pep­per in a medium bowl. The yield is about 1 cup. Cover and re­frig­er­ate un­til ready to use (and up to 4 days).

For the burg­ers: Place the bread in the food pro­ces­sor and pulse to make fine crumbs. (The yield should be about 1 ½ cups.) Trans­fer them to a large mix­ing bowl.

Cut the salmon into large chunks, then trans­fer to the food pro­ces­sor; pulse un­til chopped but some pieces still re­main vis­i­ble, 10 to 15 pulses; add to the bowl with the bread­crumbs.

Add the scal­lions, cel­ery, dill, mus­tard, lemon juice, egg white, salt and pep­per to the bowl, mix­ing to com­bine. Form this mix­ture into 4 equal pat­ties and place them on a plate. Cover and re­frig­er­ate for 10 min­utes to set.

Pre­heat a grill pan over medium-high heat. Once it is hot, grease it with cook­ing oil spray; add the salmon pat­ties and cook for about 3 min­utes per side or un­til just cooked through.

Serve with the sauce, on the buns or with the let­tuce leaves (to use as wraps).

4 serv­ings

Make ahead: The burg­ers may be as­sem­bled, shaped and re­frig­er­ated, tightly cov­ered, 1 day be­fore cook­ing. The tzatziki sauce may be made up to 4 days in ad­vance and stored in an air­tight con­tainer in the re­frig­er­a­tor; give it a stir be­fore serv­ing.

Nu­tri­tion per serv­ing (burger and sauce only): 290 calo­ries, 32 g pro­tein, 18 g car­bo­hy­drates, 11 g fat, 2 g sat­u­rated fat, 55 mg choles­terol, 590 mg sodium, 2 g di­etary fi­bre, 5 g sugar

DEB LINDSE Y / THE WASH­ING­TON POST

Salmon burg­ers with Tzatziki sauce are a breeze to make.

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