- Courses: Appetizer, Main course
- Cuisines: Grill, Mixer
- Season: Four seasons
Ingredients
- 16 oz Salmon fillets (453 grams)
- 2 Sweet potatoes (sliced into fry wedges)
- 1 Egg
- ½ cup Greek yogurt (non-fat plain)
- ⅓ cup sun-dried tomatoes
- 3 tablespoon Horseradish
- ½ cup whole-wheat panko breadcrumbs
Seasoning
- ½ teaspoon Black pepper (grounded)
- ½ teaspoon Salt (Table salt)
- 2 teaspoon Dijon mustard
- 3 tablespoon Pesto
- 4 teaspoon Grapeseed oil
- 2 teaspoon lemon zest
- For: 4 servings
- Preparation: 36 min
- Cooking: 9 min
- Ready in: 45 min
Instructions
- Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high.
- Put the potato wedges in a saucepan, cover them with water and bring it to a boil. Cook them for 3 minutes or until it is slightly tender but not cooked all the way through.
- Drain well and then toss with two teaspoons oil, ¼ teaspoon black pepper, and ¼ teaspoon salt.
- Put wedges on the grill grate and grill for about ten minutes until dark marks appear, and the potatoes are cooked through.
- As the sweet potato cooks, put ¼ teaspoon black pepper, ¼ teaspoon salt, mustard, horseradish, bread crumbs, egg, and salmon in a food processor container. You should examine the salmon closely to ensure there are no bones in it.
- Pulse the mixture several times until you have a chunky paste, then gently form it into 4 patties.
- Brush salmon burgers with two teaspoons of oil and grill for 3 minutes per side or until the fish is just barely cooked.
- Stir together lemon zest, pesto, and yogurt.
- Serve burgers topped with yogurt pesto sauce and sweet potato wedges on the side and enjoy this beautiful recipe.
- Per serving
- Energy: 510 kcal / 2132 kJ
- Fat: 26 g
- Protein: 35 g
- Carbs: 35 g
