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Mediterranean Salmon Burger Platter
Sans gluten

Mediterranean Salmon Burger Platter

By:Larry's Catch 4.8(5 reviews)

Skip the bun and serve golden-seared salmon patties over a bed of tabbouleh with cucumber, Kalamata olives, cherry tomatoes, and a generous drizzle of tzatziki. Fresh, light, and full of flavour.

TIME
TIME
20 min
SERVINGS
SERVINGS
2 personnes
DIFFICULTY
DIFFICULTY
Doucement
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Ingrédients

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  • 1 package (2 patties) Larry's Catch Spinach & Feta Sockeye Salmon Burgers, thawed
  • 1 tbsp olive oil
  • 1 cup store-bought or homemade tabbouleh
  • ½ English cucumber, sliced into half-moons
  • ½ cup cherry tomatoes, halved
  • ¼ cup Kalamata olives, pitted
  • ½ cup tzatziki (store-bought or homemade)
  • 2 tbsp crumbled feta cheese (optional garnish)
  • Fresh mint or parsley leaves, to garnish
  • Lemon wedges, for serving

Instructions

  1. Thaw the salmon burgers overnight in the refrigerator or in cold water for 20–30 minutes. Pat completely dry with paper towels.
  2. Arrange the tabbouleh, cucumber, cherry tomatoes, and Kalamata olives across two serving plates or a large sharing platter.
  3. Heat olive oil in a non-stick skillet over medium-high heat. Cook the salmon patties for 3–4 minutes per side until deeply golden and cooked through.
  4. Place the hot patties directly on top of the tabbouleh. Spoon tzatziki generously over each patty and scatter with crumbled feta and fresh herbs.
  5. Finish with a squeeze of fresh lemon and serve immediately.

Nutrition Values

Per serving (200 g)
  • Calories: 390 kcal
  • Protein: 30 g
  • Total Fat: 18 g
  • Saturated Fat: 4 g
  • Carbohydrates: 28 g
  • Fiber: 4 g
  • Sugars: 5 g
  • Sodium: 620 mg
  • Cholesterol: 80 mg
  • Omega-3 Fatty Acids: ~1,500 mg

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