Categories: Sandwiches- Burgers- Wraps

Ingredients

• 1 lb. salmon fillets
• Dijon mustard
• 1 Tbsp. soy sauce
• 1/2 cup grated cucumber
• 1/2 cup seasoned bread crumbs
• Ground black pepper to taste
• 2 Tbsp. fresh dill, chopped
• 1 tomato, sliced
• 1 onion, sliced
• 4 oz. reduced-fat cream cheese
• 1 bag of fresh spinach
• 4 whole-wheat buns

Directions

1. Cut the salmon fillets into large chunks and place in food processor. Pulse the salmon until the salmon is chunky but not entirely smooth.
2. Move salmon to a bowl and mix in the mustard, soy sauce, bread crumbs and black pepper. Divide evenly into four balls and press into patties. Refrigerate until ready to cook.
3. To make the cucumber dill spread, whisk the cream cheese, cucumber, dill and additional pepper together.
4. Preheat a grill or broiler to high. Broil or grill the salmon burgers 4-5 minutes per side until no longer pink in the middle or cooked to 145 degrees.
5. Spread 1 Tbsp. of ill cream cheese mixture on 1 half of each bun, add cooked salmon burger and toppings of choice.

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