Sumac and thyme salmon burger (recipe below)
Tzatziki (recipe below)
Lettuce, such as red leaf
Cumber, thinly sliced on a bias
Microgreens (used spring onion and radish)
Toast the buns on the grill or grillpan. Top with a slice of lettuce and tomato, followed by the salmon burger, a dollop of tzatziki, cucumber, and microgreens.
makes (3) 1/3 pound salmon burgers
Sumac and thyme salmon burgers
1 pound [Sockeye] salmon, skinned, pin bones removed
1/4 cup onion, finely diced
1/4 cup parsley or cilantro, finely chopped
2 1/2 teaspoons sumac
2 teaspoons freshly squeezed lemon juice
2 teaspoons fresh thyme, chopped
1/4 cup bread crumbs
sea salt and freshly ground black pepper
olive oil for pan frying
Heat a tablespoon of oil in a frying pan. Cook 4 minutes on the first side, flip and cook another 2 minutes, or until the salmon has just as hint of pinkness in the middle.
Note: To determine if the salmon burger is seasoned to your liking, I recommend cooking off a small piece first.
2 cups full-fat Greek yogurt
1 large (seedless) cucumber
2 to 3 cloves of garlic, smashed to a paste
2 tablespoons finely chopped fresh dill, more if you like
1 tablespoon extra virgin olive oil
fresh lemon juice, to taste
sea salt to taste
Grate the cucumber (most recipes call to peel, but I usually grate with the peel). Squeeze out any excess moisture. Smash the garlic to a paste with a little sea salt with the side of a chef’s knife or in a mortar and pestle.
Combine the yogurt, grated cucumber, garlic, dill, and olive oil. Add lemon juice to taste. Season with salt to taste. Refrigerate until you are ready to use.
Recipe courtesy of Wild Greens & Sardines