top of page

Salmon Burgers with Yogurt Sauce


1 15 oz can wild Alaskan Salmon ½ cup oat bran 3 tbsp ground flax 4 eggs, beaten 1 large onion, chopped ½ cup finely chopped mushrooms, any kind 1 tsp mixed herbs 2 tbsp ground flax 1 tbsp spicy mustard 1 tbsp EVOO Spray oil Salt and pepper to taste

Herb-Yogurt sauce ½ cup low fat plain yogurt 1 tbsp olive oil 1 tsp lemin or lime juice 1 tbsp capers, chopped ½ tsp Peachy’s mixed dried herbs ¼ cup, fresh dill or cilantro, chopped


Heat oil in a large skillet, add onions, mushrooms and garlic and sauté for 2 minutes. In a large bowl, beat eggs. Add salmon, oat bran, flax, mustard and herbs. Add onion mixture, mix well. Add salt and pepper to taste. Spray oil on a large non-stick griddle. Shape a handful of salmon mixture into balls (a little larger than golf balls). Flatten slightly in the middle. Cook until brown, about 3 minutes on each side. Serve hot with yogurt sauce. Nutrition Information per 2 patties: 347 Calories, 23.9 g Protein, 18.5 g Fat, 41.6 g Carbs, 16.6 g Fiber, 177 mg Sodium, 424.5 mg Potassium

Recent Posts

See All

Chicken Tikka Masala

Ingredients 2 chicken breasts (cut into large bite size chunks) 3⁄4 c Greek yogurt 1 tsp dried Peachy herbs 2 tbsp coconut oil 3-4 garlic cloves, minced 1 onion, diced 1 tbsp ginger minced, or 1 teasp

Vegetable Biryani

Ingredients 1 ½ c basmati rice, soaked in water for 10-15 min ½ cauliflower head, cut in pieces 1 large onion sliced 1 cup peas and carrots (froxen is fine) 1 cup button mushrooms, sliced 2 ripe tomat

bottom of page