* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
1-1/2 cups (12 ounces) plain greek-style yogurt
1/3 cup dried blueberries, chopped
2 tablespoons finely chopped chives
2 tablespoons chopped cilantro
1 tablespoon finely chopped red onion
1 tablespoon finely shredded carrot
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon black pepper
1 pound salmon fillet, boneless, skinless, cut into cubes and well chilled
2 tablespoons finely chopped scallion, mostly green
1 teaspoon ancho chili powder
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 tablespoon egg white, lightly beaten
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.