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Salmon Burger Power Bowl
Heart Healthy

Salmon Burger Power Bowl

By:Larry's Catch 4.7(5 avis)

Sliced salmon patties served over brown rice or farro with roasted chickpeas, baby spinach, pickled red onion, and a drizzle of tahini-lemon dressing. Built for meal prep and big on nutrition.

HEURE
HEURE
45 min
PORTIONS
PORTIONS
2 ppl
DIFFICULTÉ
DIFFICULTÉ
Intermediate
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Ingrédients

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  • 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

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. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Nutrition Values

Per serving (200 g)
  • Calories: 540 kcal
  • Protein: 34 g
  • Total Fat: 20 g
  • Saturated Fat: 3 g
  • Carbohydrates: 56 g
  • Fiber: 9 g
  • Sugars: 4 g
  • Sodium: 520 mg
  • Cholesterol: 70 mg
  • Omega-3 Fatty Acids: ~1,500 mg

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