Provencal Salmon Burgers With Cucumber Sauce

Ingredients:

3 cups each cauliflower and broccoli florets (1 lb. total)
1 teaspoon lemon zest
1 pound salmon fillets, skin and bones removed, cut into chunks
1 egg white
3/4 teaspoon herbes de Provence
5 kalamata olives, chopped
1 tablespoon chopped capers
1 tablespoon finely chopped red onion
2 teaspoon Dijon mustard
Olive oil cooking spray
4 whole wheat buns
Green leaf lettuce, torn (optional)

Cucumber Yogurt Sauce:

1/2 cucumber, peeled and seeded
1 cup nonfat plain Greek yogurt
1 crushed clove garlic
1 teaspoon lemon juice


Instructions:

 1)  In a medium saucepan, bring 4 cups water to a boil.  Add cauliflower and broccoli.  Cook for 4-5 minutes, until tender but still firm.  Remove vegetables from pot and toss with lemon zest and set aside.

2)  In the bowl of a large food processor, combine salmon, egg white, herbes de Provence, olivers, capers, onion and Dijon.  Pulse 3 or 4 times until mixed but salmon is still chunky.  Remove and form mixture into four 4-ounce patties, set aside.

3)  Prepare cucumber yogurt sauce.  Grate cucumber over a cheesecloth or clean towel.  Wrap up cheesecloth or towel and squeeze tightly until all of the liquid is removed from the cucumber.  In a medium bowl, combine cucumber, yogurt, garlic and lemon juice and mix well.

4) Heat a medium saute on medium-high heat and mist with cooking spray.  Place salmon patties in pan, mist tops with cooking spray and cook for 4-5 minutes per side.

5) To assemble burgers, place each salmon patty in one bun and top with 1/4 cup cucumber yogurt sauce.  Add lettuce to burger, if desired.  Serve with one cup broccoli-cauliflower mixture on the side.

* serves four, takes about 15 minutes to prepare

* one burger with one cup vegetable mix equals 342 calories

* I don't like raw onion or garlic, so I would saute it lightly or parboil it before mixing it in.

* You could also skip the burger aspect and eat the patties over rice, or just with the vegetables.

* untested