1 lb salmon fillet fish cut into 1-inch chuncks
2 tsp plus 1/4 cup Greek yogurt
1 1/2 tsp Dijon mustard
1 tsp chili powder
1/2 tsp ground cumin
salt & pepper to taste
1 head romaine lettuce, shredded
1 medium avocado cubed
10 cherry tomatoes, halved
2 tsp extra-virgin olive oil
2 tsp lime juice
1 tbsp cilantro, chopped
1/2 tsp cayenne pepper

In a food processor, combine salmon, 2 tsp of the Greek yogurt, mustard, chili powder, cumin, salt & pepper; pulse until mixture comes together, 15-20 seconds.

From the mixture into 4 equal patties.

Lightly coat a pan with cooking spray and heat to medium-high. Cook patties 4-5 minutes per side or until done.

While patties are cooking, combine lettuce, avocado, tomatoes, oil, 1 tsp of lime juice and pinch salt & pepper in a large bowl.

In a small bowl, whisk together the remaining 1/4 cup Greek yogurt, remaining 1 tsp lime juice, cilantro and and cayenne.

Divide salad among 4 plates and place 2 burgers on top with a dollop of the cilantro Greek yogurt and serve.