This ideal protein recipe is phase one approved, carb-free, and is great for anyone looking to lose weight. Be sure to give this recipe a try this summer.
Dill-and-Caper Salmon Burgers Recipe
IDEAL PROTEIN PHASE 1 | SERVINGS: 1 | TOTAL TIME: 30 MIN
Nothing quite says summer like a wonderful salmon burger! This ideal protein recipe is phase one approved, carb-free, and is great for anyone looking to lose weight. Be sure to give this recipe a try this summer.
8 ounces canned red salmon, drained
2 egg whites, lightly beaten
2 green onions, minced
2 tablespoons chopped dill
2 tablespoons drained and chopped capers
1 teaspoon finely grated lemon zest
1 teaspoon Dijon mustard Pinch salt
2 teaspoons canola oil
2 cups spring mix greens
2 lemon wedges
Place the salmon in a medium bowl and pick through to remove any large bones or large bits of skin.
Add the egg whites, green onions, dill, capers, lemon zest, mustard, and salt. Mash with a fork until the mixture holds together.
Heat the oil in a large nonstick skillet over medium heat.
With damp hands, form the salmon mixture into 2 thick patties, each about 3 inches wide and 1 inch thick; or spoon the mixture into a ²⁄³-cup measure and drop it into the skillet, then repeat with the remaining mixture and press down with a spatula until the patties are a little wider.
Cook the patties, flipping them once with a wide spatula, until well browned and cooked through, about 5 minutes per side. (If a patty cracks when you flip it, just press the pieces back gently with the spatula; it will be fine as it cooks.)
Serve with a lemon wedge and salad, or your ideal protein phase one approved vegetables of choice.
This recipe is from the Ideal Protein cookbook. Available from the clinic online store.