About the Recipe
Check out this Phase 1 friendly Ideal Protein Recipe
Ingredients
8 ounces canned red salmon, drained
2 egg whites, lightly beaten
2 green onions, minced
2 tbsp chopped dill
2 tbsp drained and chopped capers
1 tsp finely grated lemon zest
1 tsp Dijon mustard
Pinch salt
2 teaspoons canola oil
2 cups spring mix greens
2 lemon wedges
Cucumber-Dill Salad
1/4 cup apple cider vinegar
2 tablespoons water
1/4 teaspoon salt, or to taste
1/8 teaspoon ground white or black pepper
1 large English (seedless) cucumber, very thinly sliced (about 4 cups)
3 tablespoons chopped fresh dill
Preparation
Dill-and-Caper Salmon Burgers
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 â…”-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.)
Cucumber-Dill Salad
Combine the vinegar, water, salt, and pepper in a medium bowl. Add the cucumber and dill and toss well to coat. Serve at once or cover and refrigerate for up to 1 week.
Divide the greens between 2 plates. Top each plate
with a burger and serve with a lemon wedge and
Cucumber-Dill Salad.