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Salmon is packed with heart healthy omega-3 fats along with plenty of vitamin D, which helps to regulate insulin levels. Adding blueberries to the raita (a yogurt condiment) is a great way to up the nutrition, flavor and color of your burger. Grilling is just one simple way to use up a carton of blueberries a week. 

Recipe and photo courtesy of the Blueberry Council.

Makes 6 Servings
Prep Time: 
Cook Time: 
1 lemon
1-1/2 cups (12 oz) plain Greek-style yogurt
1/3 cup dried blueberries, chopped
2 Tbsp finely chopped chives
2 Tbsp chopped cilantro
1 Tbsp finely chopped red onion
1 Tbsp finely shredded carrot
1/4 tsp ground cumin
1/4 tsp salt
1/8 tsp black pepper
1 lb salmon fillet, boneless, skinless, cut into cubes and well chilled
2 Tbsp finely chopped scallion, mostly green
1 tsp ancho chili powder
1 tsp kosher salt
1/2 tsp ground black pepper
1 Tbsp egg white, lightly beaten
How to make it 

With a paring knife, remove the peel and white membrane from the lemon and cut out the sections; discard the membranes. Chop the lemon sections into small pieces.

In a medium mixing bowl, stir together the lemon, yogurt, dried blueberries, chives, cilantro, onion, carrot, cumin, salt and pepper; refrigerate.

In a food processor, roughly chop the cold salmon with 2 or 3 pulses; do not over mix; refrigerate. In a separate bowl, mix scallion, chili powder, salt and pepper; stir in egg white. Lightly toss scallion mixture with chopped salmon.

Form into 6 patties; grill or sear until cooked through, about 5 minutes on each side.

Serve salmon burgers with raita.