Greek Salmon Burgers
Tzatziki Sauce with Cucumber and Tomato
Wine Recommendation
Mirassou Pinot Noir
Ingredients
- 4 (4-oz) cans wild Alaskan pink salmon, drained and flaked
- 2 large eggs, lightly beaten
- 3 Tbsp almond flour
- ¼ cup pitted kalamata olives, chopped
- 1 Tbsp capers, chopped
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp pepper
- 3 Tbsp olive oil
Instructions
- Combine salmon, eggs, flour, olives, capers, oregano, salt, and pepper in a large bowl. Gently shape mixture into 4 large or 8 small patties.
- Cook patties in hot oil in a large nonstick skillet over medium heat 4 to 5 minutes per side or until browned and firm to touch.
Side Dish Ingredients
- ¾ cup refrigerated cucumber yogurt-based tzatziki dip
- 1½ cup grape tomatoes, halved
- 1 English cucumber, sliced
Side Dish Instructions
- Serve dip with tomatoes and cucumbers.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
334
|
78
|
412
|
| Fat (g) | 23 | 7 | 30 |
| Sat. Fat (g) | 3 | 5 | 8 |
| Protein (g) | 31 | 4 | 35 |
| Carb (g) | 2 | 7 | 9 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 898 | 152 | 1050 |
| T. Sugs (g) | 0 | 0 | 0 |
| A. Sugs (g) | 0 | 0 | 0 |
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