Serves 4 (burgers) or 8 (sliders).
For the sauce:
2 Tbsp nonfat Greek yogurt
3 Tbsp mayonnaise (I use Hellmanns)
1/2 tsp Dijon mustard
1 large scallion, minced
2 Tbsp minced flat-leaf parsley
1-1/2 tsp capers, drained and minced
Zest of 1 lemon
Juice of 1/2 lemon
Fresh black pepper, to taste
For the burgers:
3/4 lb skinned salmon fillet, cut into 1-inch pieces
1 tsp Dijon mustard
1 tsp plain nonfat Greek yogurt
1 scallion, cut into 1/2-inch pieces (white and green parts)
2 Tbsp roughly chopped yellow or red bell pepper
1-1/2 tsp capers, drained
1/4 cup panko
1/4 tsp fresh black pepper
2 Tbsp olive oil or canola oil
Combine all of the sauce ingredients in a bowl, and set aside. Or, you can make this a couple of days in advance and refrigerate.
In the bowl of a food processor fitted with a metal blade, add 1/3 of the salmon, along with the mustard, Greek yogurt and scallion. Process for 5 seconds, until the mixture forms a smooth paste. Add the remaining salmon, plus the bell pepper, capers, panko and black pepper. Pulse 3 or 4 times to incorporate.
Divide the salmon mixture into 4 burgers. Plate on a plate, cover with plastic wrap, and refrigerate for 15-20 minutes.
When you're ready to cook, heat the oil in a large nonstick frying pan over medium heat. Gently place the burgers in the pan, and cook for 2 minutes. Turn, and cook for 2 minutes more. Do not overcook.
Serve the salmon burgers on lettuce or radicchio leaves, on a bed of greens, or on a bun, with lemon wedges, topped with green yogurt sauce.