Curry Salmon Burger
By Jackie Plant and Fraya Berg, From the June 2004 issue of Parents magazine

Salmon grills beautifully, and the cooling cucumber sauce is the perfect topping.

Burgers
2 slices firm white bread
1 lb. skinless salmon fillet, cut into chunks
2 Tbs. cilantro
1 tsp. curry powder
1 tsp. grated ginger
1 tsp. onion powder
1 tsp. salt
4 naan or other soft flat bread, such as lavash

Cucumber-Yogurt Sauce
2/3 cup nonfat plain yogurt
1/2 cup shredded cucumber (seeds removed before shredding)
1 Tbs. chopped parsley
1/4 tsp. salt
1 garlic clove, minced
Pinch each ground red pepper and sugar

Tear bread into chunks, and place in a food processor; pulse to make fresh bread crumbs. Transfer crumbs to bowl; set aside. Place salmon in processor, and pulse 5 seconds. Return crumbs to processor; add cilantro, curry, ginger, onion powder, and salt; pulse to blend. Shape mixture into 4 patties. Heat grill.

In bowl, combine ingredients for Cucumber-Yogurt Sauce. Spray patties with vegetable cooking spray. Grill 3 minutes per side, or until cooked through. Serve wrapped in flat bread and topped with Yogurt Sauce.

Makes 4 servings.
Nutrition per serving: 376 cal; 30g protein; 14g fat; 30g carb; 114mg calcium; 2g fiber.