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DINNER


TERIYAKI SALMON BURGERS WITH ZOODLE SALAD


PREP TIME 17 MIN. – COOK TIME 8 MIN. READY IN 25 MIN. – SERVINGS 4


1¼ lbs salmon fillets, skin removed 2 tbsp nonfat Greek yogurt 3 green onions, chopped 2 tbsp teriyaki sauce, divided


1 (16 oz) pkg squash noodles 2 tbsp sesame oil, divided 1 tbsp rice vinegar 4 100% whole wheat hamburger buns, toasted 8 leaves butter lettuce


STEP 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. STEP 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. STEP 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. STEP 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.


PER SERVING: 522 CALORIES, 28G FAT, 5G SATURATED FAT, 78MG CHOLESTEROL, 653MG SODIUM, 28G CARBOHYDRATE, 4G FIBER, 7G SUGAR, 39G PROTEIN


FIND MORE HEALTHY EATING TIPS FROM OUR NUTRITIONISTS AT SAVORYONLINE.COM SAVORYONLINE.COM JANUARY 2020 45


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