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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1 (16 oz) pkg squash noodles
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2 tbsp sesame oil, divided
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1 tbsp rice vinegar
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4 100% whole wheat hamburger buns, toasted
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8 leaves butter lettuce
Steps
1
Cut the salmon into ½-inch chunks. Add half of salmon to a food processor along with the Greek yogurt, green onions, and 1 tbsp 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 min.
3
Meanwhile, in a large bowl, combine the squash noodles, 1 tbsp sesame oil, and vinegar. Season with salt and pepper to taste. Let stand.
4
In a 12-inch nonstick skillet, heat remaining 1 tbsp sesame oil on medium. Add salmon patties and cook 3-4 min. per side, until cooked to desired doneness. Brush patties with remaining 1 tbsp teriyaki sauce. Serve on the buns with the lettuce and zucchini salad.
