Creamy Dill SauceCombine yogurt, crushed garlic, two tbsp of dill and two tbsp of lemon juice in a small bowl. Season with salt and pepper and set aside.Salmon BurgerCombine salmon, onion, pepper, cup of dill, lemon zest, cup of lemon juice, egg whites, and oat flour in a large bowl. Season with cayenne pepper, salt and pepper.
Use your hands to shape four burger patties (your burgers should be about four ounces each).
Heat a large non-stick pan over a medium heat and cook the burgers for four minutes on each side or until browned and crisp on the edges and heated all the way through.
While your burger is cooking, toast up your english muffins and layer the bottom half of each with a handful of arugula.
Place cooked salmon burger on top of the arugula then top with 2 tbsp of dill sauce before popping on the lid. Enjoy!
Makes 4 servings.
*Canned salmon usually has some skin and little bones in the mix and they are all perfectly fine to eat (as a matter of fact, the little salmon bones are packed with calcium). The little bones dont bother me, but I usually pick through the meat ahead of time and pull out any bones that look a little too large for my liking.