Salmon Burger Power Bowl | Printable Recipe

Ingredients

1 package (2 patties) Larry's Catch Spinach & Feta Sockeye Salmon Burgers, thawed
1 cup brown rice or farro, cooked
1 can (400g) chickpeas, drained and rinsed
2 cups baby spinach
½ small red onion, thinly sliced
2 tbsp white wine vinegar (for quick-pickling)
1 tbsp olive oil
½ tsp smoked paprika
Tahini-Lemon Dressing: 3 tbsp tahini
2 tbsp fresh lemon juice
1 tbsp olive oil
1 small garlic clove, minced
2–4 tbsp warm water, to thin
Salt and pepper to taste

Nutrition values are estimates and may vary based on ingredients used.

Thaw the salmon burgers overnight in the refrigerator or in cold water for 20–30 minutes. Pat completely dry with paper towels.
Quick-pickle the red onion: combine sliced onion with white wine vinegar, a pinch of sugar, and salt in a small bowl. Let sit for at least 20 minutes while you prepare the rest.
Preheat oven to 400°F (205°C). Toss drained chickpeas with olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until crisp, shaking the pan halfway through.
Make the tahini-lemon dressing: whisk together tahini, lemon juice, olive oil, and garlic, adding warm water a tablespoon at a time until pourable. Season with salt and pepper.
Heat a drizzle of olive oil in a non-stick skillet over medium-high heat. Cook the salmon patties for 3–4 minutes per side until golden, then slice each patty into thirds.
Build the bowls: divide cooked rice or farro between two bowls, then top with baby spinach, roasted chickpeas, pickled onion, and sliced salmon. Drizzle generously with tahini-lemon dressing and serve.