540 cal · 45 min
Salmon Burgers and Sweet Potato Oven Fries
Recipe GLPR707e42a37c4e1a
A nutritious seafood burger featuring flaked salmon combined with fresh vegetables, egg whites, and crushed crackers, formed into golden patties and pan-seared until cooked through. Served alongside crispy roasted sweet potato wedges, fresh lettuce, and tomato slices on whole-wheat buns.
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Ingredients
4 large low-sodium sweet potatoes
1 1/2 tablespoons canola oil
1 can (14.75 ounces) pink or red salmon, drained
2 green onions, chopped
1/2 cup chopped red bell pepper
8 unsalted saltine-style crackers, crushed
2 teaspoons fresh lemon juice
2 egg whites, whisked
2 tablespoons plain low-fat yogurt
1/4 teaspoon ground black pepper
Cooking spray
4 whole-wheat buns
8 leaves Bibb lettuce
2 medium tomatoes, sliced
1 tablespoon low-sodium lemon pepper seasoning blend
Directions
Preheat your oven to 425°F and position the rack in the center. Thoroughly wash and scrub the sweet potatoes under running water to remove all dirt. Slice each potato lengthwise into wedge-shaped pieces approximately 1/2-inch thick.
Place the sweet potato wedges into a large bowl. Drizzle with the canola oil and sprinkle with the lemon pepper seasoning blend. Toss gently until all wedges are evenly coated.
Spread the seasoned sweet potato wedges in a single layer on a baking sheet, skin-side down.
Roast in the preheated oven for 30 to 40 minutes, turning the wedges halfway through cooking, until they are golden brown and tender when pierced with a fork.
While the sweet potatoes are roasting, begin preparing the salmon burgers. Drain the canned salmon thoroughly, discarding the liquid.
Place the drained salmon into a medium mixing bowl and flake it apart with a fork, breaking up any large pieces.
Add the chopped green onions, red bell pepper, crushed crackers, lemon juice, whisked egg whites, and yogurt to the salmon. Mix gently with a fork until just combined; do not overmix.
Divide the salmon mixture into 4 equal portions and shape each portion into a patty approximately 3/4-inch thick.
Lightly coat a large nonstick skillet with cooking spray and heat over medium-high heat for 1 minute until hot.
Carefully place the salmon patties into the hot skillet and cook for 4 to 5 minutes until the bottom is golden brown and the egg white in the mixture is set. Gently flip each patty and cook the other side for another 4 to 5 minutes until the second side is golden brown and the patties are cooked through (the egg must reach 160°F internally).
Toast the whole-wheat buns if desired. Layer each bun with 2 lettuce leaves and tomato slices. Top with a warm salmon patty and serve alongside the roasted sweet potato fries.
