Lettuce-wrapped salmon burgers with lemon-dill mayo

Paleo, Gluten Free, Lean & Clean, Dairy Free, Soy Free

2 Servings, 500 Calories/Serving

20 – 30 Minutes

A paleo, gluten-free riff on one of the most-loved summer meals, these lettuce-wrapped salmon burgers are served with a tangy from-scratch lemon-dill mayo.

Ingredients

  • 2 lemons
  • Fresh dill
  • 1 red onion
  • 1 cucumber
  • ¼ cup Primal Kitchen paleo mayonnaise
  • ½ teaspoon Aleppo chile flakes (optional)
  • Two 4-ounce salmon burgers (ground salmon - scallions - Dijon mustard - salt - black pepper)
  • 1 head baby iceberg lettuce
  • ¼ pound Roma tomatoes

Chef's Tip:


Instructions

1

Prep the lemon-dill mayo and cucumbers

  • Zest 1 lemon and juice half, keeping the zest and juice separate; cut half into wedges for garnish. Juice the remaining lemon. (The juice will be divided between the lemon-dill mayo and the cucumber.)
  • Coarsely chop the dill. Divide into two equal portions, one for the lemon-dill mayo and one for the cucumbers.
  • Peel and thinly slice the red onion.
  • Peel the cucumber, if desired, and trim off the ends; cut the cucumber lengthwise into quarters, then crosswise into 2-inch pieces.
In a small bowl, stir together the mayonnaise, lemon zest, 1 tablespoon lemon juice, and half the dill; season to taste with salt and pepper.
In a medium bowl, stir together the onion, cucumber, remaining lemon juice and dill, and as much Aleppo chile as you like. Season to taste with salt and pepper. Let stand while you prepare the rest of the meal.

2

Cook the salmon burgers

  • Cut a small corner from the salmon burger packaging and drain off any excess liquid. Transfer the burgers to a plate and pat dry with a paper towel.
In a large frying or grill pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the salmon burgers and cook, turning once, until browned and just cooked through, 2 to 4 minutes per side. Transfer to a plate.
While the burgers cook, prepare the lettuce and tomatoes.

3

Prep the lettuce and tomatoes

  • Trim the root end from the iceberg lettuce; separate the leaves.
  • Cut away the core from each tomato; cut the tomatoes into ¼-inch-thick slices.

4

Serve

Transfer the lettuce leaves to individual plates and top with the tomato slices, salmon burgers, and as much lemon-dill mayo as you like. Serve the cucumber and lemon wedges on the side.

Chef’s Tip: Salmon burgers are just like ground beef burgers: they can be cooked to varying levels of doneness. We suggest a “salmon-colored” center and lightly browned edges for medium-rare, but if you prefer your fish cooked through, go for it.

Make It Leaner: For an even lower-calorie meal, use the lemon-dill mayo sparingly or replace it with a sprinkling of chopped dill and a squeeze of lemon juice. Reducing your mayo from 1 tablespoon to 1 teaspoon will save you 40 calories and 6 grams of saturated fat, while lemon juice provides only 5 calories and zero fat.

Nutrition per serving: Protein: 42g (84% DV), Fiber: 12g (48% DV), Total Fat: 26g (40% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 3.5g, Saturated Fat: 11g (55% DV), Cholesterol: 60mg (20% DV), Sodium: 680mg (28% DV), Carbohydrates: 32g (11% DV), Total Sugars: 16g, Added Sugars: 0g (0% DV). Not a significant source of trans fat. Not a significant source of trans fat. Contains: fish, eggs.

Similar Recipes

Black bean tostadas with quick pickles and soft-cooked eggs
Gluten Free, Vegetarian, Soy Free
Beef Bolognese with polenta and romaine salad
Gluten Free, Soy Free
Avgolemono chicken soup with lemon, egg, and cauliflower “rice”
Paleo, Gluten Free, Dairy Free