Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Salmon Burger with Lemon Dill Sauce Sandwich
Serving Amount
Ingredients
1 egg
1 15-ounce can salmon, drained
1⁄3 cup panko breadcrumbs
2 Dijon mustard
3 tbsp flat leaf parsley, chopped
2 capers, drained
1 large shallot, finely chopped
Salt and pepper to taste
2 tbsp olive oil
1 lemon, wedged, for serving
1⁄2 cup Greek yogurt, 2% fat
2 tbsp fresh dill, chopped
1⁄2 Juice from lemon
1 tbsp mayonnaise
Salt and pepper to taste
8 slices whole wheat bread
4 leaves romaine lettuce
4 large tomato slices
1 red onion, sliced
Instructions
Step 1
In the bottom of a mixing bowl, lightly beat the egg. Add salmon, panko bread crumbs, Dijon mustard, parsley, capers, shallot, and salt and pepper to taste.
Step 2
With a fork, lightly mix to combine, breaking apart the salmon further.
Step 3
Scoop about 1/3 cup of the mixture and shape into four -6 1/2-inch thick patties.
Step 4
In a skillet, heat 2 tablespoon of the oil over medium.
Step 5
Once hot, sear patties on both sides, until the outsides are deeply golden brown and the patties are cooked through, about 2-3 minutes per side.
Step 6
To make the lemon dill sauce, mix all ingredients in a small bowl.
Step 7
Serve salmon patties on toasted bread with romaine lettuce, tomato slice, red onion and lemon dill sauce.
