Greek Salmon Burgers
Tzatziki Sauce with Cucumber and Tomato
Ingredients
- 3 (4-oz) cans wild Alaskan pink salmon, drained and flaked
- 1 large egg, lightly beaten
- 2 Tbsp almond flour
- 2 Tbsp pitted kalamata olives, chopped
- ½ Tbsp capers, chopped
- ¼ tsp dried oregano
- ⅛ tsp pepper
- 1½ Tbsp olive oil
Instructions
- Combine salmon, eggs, flour, olives, capers, oregano, and pepper in a large bowl. Gently shape mixture into 3 large or 6 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
- 1 cup refrigerated tzatziki dip
- 1 cup grape tomatoes, halved
- 1 English cucumber, sliced
Side Dish Instructions
- Serve dip with tomatoes and cucumbers.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
265
|
80
|
345
|
| Fat (g) | 17 | 1 | 18 |
| Sat. Fat (g) | 3 | 0 | 3 |
| Protein (g) | 25 | 7 | 32 |
| Carb (g) | 1 | 8 | 9 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 605 | 453 | 1058 |
| T. Sugs (g) | 0 | 3 | 3 |
| A. Sugs (g) | 0 | 0 | 0 |
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