These Salmon Hashburgers are an amazing meal for a summer day and they are an excellent healthy alternative.
This Heart-Check Certified recipe is brought to you by Idaho Potato Commission.
Nutrition Facts
![Calories](/-/media/AHA/Recipe/Recipe-Info-Icons/icon-calories.png?h=26&w=26&sc_lang=en&hash=BB25E1581A028F2570596BEE0AC1A3F6)
Nutrition Facts
Calories | 345 | |
---|---|---|
Total Fat | 10.5 g | |
Saturated Fat | 1.8 g | |
Trans Fat | 0.0 g | |
Polyunsaturated Fat | 3.3 g | |
Monounsaturated Fat | 2.9 g | |
Cholesterol | 32 mg | |
Sodium | 330 mg | |
Total Carbohydrate | 48 g | |
Dietary Fiber | 6 g | |
Sugars | 4 g | |
Protein | 16 g |
Dietary Exchanges
3 starch, 1 1/2 lean meat, 1/2 fat
Ingredients
-
5-ounce can pink salmon, drained, or 1 1/2 cups chopped cooked fresh salmon -
2 egg whites -
1 small onion, finely chopped (about 1/3 cup) -
1/2 cup salt-free bread crumbs -
4 teaspoons honey mustard (divided) -
1/4 cup light mayonnaise -
4 cups frozen hash brown potatoes (thawed) -
Cooking spray -
4 lettuce leaves -
4 thick tomato slices -
1/2 avocado, peeled and cut into 8 slices
Directions
-
Preheat the oven to 400° F. Lightly spray a large baking sheet with cooking spray. -
In a small bowl, combine the salmon, egg whites, onion, breadcrumbs, and 1 tablespoon of the mustard. In another small bowl, combine the remaining mustard with the mayonnaise and set aside. Press one-quarter of the salmon mixture into a 1/2-cup measuring cup, and gently remove it to retain the shape, forming it into a patty. Place it on a baking sheet and repeat with the remaining salmon. -
Squeeze any excess water from the hash browns. Press one-quarter of the hash browns into a 1/2-cup measuring cup, and gently remove it to retain the shape, forming it into a patty. Place it on the baking sheet and repeat with the remaining hash browns to form the “buns”. -
Spray the patties and “buns” with cooking spray. Bake for 20 minutes. Remove the salmon patties and keep warm; leave the “buns” in the oven. -
Increase the temperature to 450° F and cook the “buns” for another 5 to 10 minutes, until lightly browned. -
Place a salmon patty, on each of 4 plates. Top with equal amounts of the mayonnaise mixture, a lettuce leaf, tomato slice, 2 avocado slices and top with “bun”.