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

Cucumber-Dill Salad (see page 97) or 2 servings select vegetable of your choice


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.)

Divide the greens between 2 plates. Top each plate with a burger and serve with a lemon wedge and Cucumber-Dill Salad.