Salmon burgers with lemon-dill mayo and cucumber salad
25 – 35 Minutes
Made from wild-caught salmon that’s rich in omega-3s, these burgers are garnished with a lemon-dill mayo for a meal that is paleo-friendly, filling, and refreshing.
In your bag
- 2 lemons
- 5 or 6 sprigs fresh dill
- 1 red onion
- 2 cucumbers
- ¾ cup paleo mayo
- 1 teaspoon red chile flakes (optional)
- 4 salmon burgers (about ¼ pound each) (ground salmon - scallions - Dijon mustard - salt - black pepper)
- 1 head baby iceberg lettuce
- 2 or 3 Roma tomatoes (about 7 ounces total)
- 4 whole wheat buns*
- *Not paleo; omit for a paleo-strict version.
According to the Herb Society of America, dill has been prized for thousands of years for its medicinal qualities. In ancient Rome, “gladiators were fed meals covered with dill because it was hoped that the herb would grant them valor and courage.”
Calories: 650, Protein: 29g (58% DV), Fiber: 9g (36% DV), Total Fat: 43g (66% DV), Monounsaturated Fat: 4.5g, Polyunsaturated Fat: 3g, Saturated Fat: 44g (220% DV), Cholesterol: 85mg (28% DV), Sodium: 820mg (34% DV), Carbohydrates: 39g (13% DV), Total Sugars: 11g, Added Sugars: 0g (0% DV).
Contains: Milk, Eggs, Fish, Wheat, Soybeans
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.