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Salmon burgers with lemon-dill mayo and cucumber salad
One Pan Meal

Salmon burgers with lemon-dill mayo and cucumber salad

Paleo-Friendly

4 Servings, 650 Calories/Serving

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

1 bag serves 2 (2 bags serves 4)
  • 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.

Ingredient IQ

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.”

Nutrition per serving

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.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the lemon-dill mayo and cucumber salad

  • Zest 1 lemon.
  • Juice both lemons; the juice will be divided between the lemon-dill mayo and the cucumber salad.
  • Coarsely chop the dill; divide into two equal portions, one for the lemon-dill mayo and one for the cucumber salad.
  • Peel and thinly slice enough red onion to measure ½ cup.
  • Peel the cucumbers, if desired, and trim off the ends; cut the cucumbers lengthwise into quarters, then crosswise in half.
In a small bowl, stir together the mayo, lemon zest, 1 tablespoon lemon juice, and half the dill. Season to taste with salt and pepper.
In a medium bowl, toss together the onion, cucumbers, remaining lemon juice, remaining dill, and as many chile flakes 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

  • Pat the salmon burgers dry with a paper towel.
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Working in batches if needed, add the salmon burgers and cook, turning once, until browned and just cooked through, 2 to 4 minutes per side. Transfer to a plate. Wipe out the pan.
While the burgers cook, prepare the garnishes.

3

Prep the garnishes

  • Trim the root end from the iceberg lettuce.
  • Separate the lettuce leaves.
  • Cut away the cores from the tomatoes; thinly slice the tomatoes.

4

Toast the buns

In the same pan used for the burgers, working in batches if needed, place the buns, cut sides down, and cook over medium-high heat until lightly toasted, 1 to 2 minutes.

5

Assemble the burgers

Place the lettuce leaves or bun bottoms, cut sides up, on a work surface and slather with as much lemon-dill mayo as you like. Top each with a salmon burger and some tomato slices. Close with the bun tops.

6

Serve

Transfer the burgers to individual plates and serve the cucumber salad and any remaining mayo on the side.

Kids Can!

  • Juice the lemons.
  • Stir together the lemon-dill mayo.
  • Toss together the cucumber salad.
  • Separate the lettuce leaves.
  • Assemble the burgers.

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