Salmon Burgers with Coleslaw and Roasted Carrots

Salmon burgers on toasted rolls are served with tasty coleslaw and roasted carrots for a budget-friendly meal with plenty of vegetables.

  • 3 cups packaged shredded cabbage with carrot (coleslaw mix)
  • ¼ cup plain fat-free Greek yogurt
  • 2 teaspoons granulated sugar (see Tip)
  • 2 teaspoons red wine vinegar½ teaspoon celery seeds¼ teaspoon salt
  • 2 pounds carrots, halved crosswise and cut lengthwise into sticks1 tablespoon olive oil
  • ¼ teaspoon ground black pepper
  • 1 (14.75 ounce) can pink salmon, drained, flaked, skin and bones removed
  • ¾ cup panko bread crumbs½ cup finely chopped red sweet pepper½ cup thinly sliced green onions2 eggs, lightly beaten
  • Nonstick cooking spray
  • 6 multigrain thin sandwich rolls, toasted
  1. Preheat oven to 425°F. In a medium bowl, combine the cabbage mix, yogurt, sugar, red wine vinegar, celery seeds, and salt. Stir well to combine. Cover and refrigerate until needed.
  2. Line a 15x10x1-inch baking pan with foil. Place carrots on baking pan. Drizzle with oil and sprinkle with black pepper. Stir to coat. Bake for 25 to 30 minutes or until browned and tender.


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