Ingredients
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1 1/4 lbs salmon fillets, skins removed
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2 tbsp nonfat Greek yogurt
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3 green onions, chopped
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2 tbsp teriyaki sauce, divided
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2 (10 oz) pkgs zucchini veggie spirals
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2 tbsp sesame oil, divided
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1 tbsp rice vinegar
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4 hamburger buns, toasted
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8 leaves butter lettuce (about 1/2 head)
Steps
1
Cut salmon into ½” chunks. Add half of salmon to a food processor along with Greek yogurt, green onions and 1 tablespoon teriyaki sauce. Season with salt and pepper. Pulse until pasty.
2
Add remaining salmon chunks and pulse until salmon is finely chopped. Transfer to a medium bowl. Using wet hands, form into 4 patties. Place on a parchment-lined plate and freeze 10 minutes.
3
Meanwhile, in a large bowl, combine zucchini, 1 tablespoon sesame oil and vinegar. Season with salt and pepper to taste. Let stand.
4
In a 12” nonstick skillet, heat remaining 1 tablespoon sesame oil over medium. Add salmon patties and cook 3 to 4 minutes per side, until cooked to desired doneness. Brush patties with remaining 1 tablespoon teriyaki sauce. Serve on buns with lettuce and zucchini salad.
