Greek Salmon Burgers
with Lemon-Pepper PotatoesCalories
:
720 kcalProtéines
:
40g protéinesDifficulty
:
MoyenFamiliale
Allergènes:
- Saumon
- Soya
- Blé
- Lait
- Moutarde
- Sésame
- Soya
- Sulfites
- Oeuf
- Lait
- Peut contenir des traces d’allergènes
- Triticale
- Blé
- Arachides
- Noix
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
quantité par portion
250 g
Filets de saumon, avec la peau
(Contient: Saumon)
2 pièce(s)
Pain artisan
(Contient: Soya, Blé, Lait Peut contenir : Moutarde, Sésame, Soya, Sulfites, Oeuf, Lait)
6 cs
Sauce au yogourt
(Contient: Lait)
28 g
Mélange printanier
6 g
Poivre au citron
(Peut contenir : Moutarde, Sésame, Soya, Sulfites, Lait, Triticale, Blé, Arachides, Noix)
2 pièce(s)
Pomme de terre Russet
Instructions
1
- Cut potatoes into 1/2-inch wedges.
- Add potatoes, 1/2 tbsp Lemon-Pepper Seasoning and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1/2 tbsp Lemon-Pepper Seasoning and 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the bottom and middle of the oven, rotating sheets halfway through.)
2
- Pat salmon dry with paper towels, then place on a cutting board, skin-side down.
- Using a knife, carefully slide the blade between flesh and skin, parallel to the cutting board, to remove skin.
- Cut salmon into 1/8-inch cubes.
- Add salmon, panko, feta, mayo and remaining Lemon-Pepper Seasoning to a large bowl.
- Season with 1/2 tsp salt (dbl for 4 ppl), then stir to combine.
- Using your hands, firmly press together and shape salmon mixture into 4 equal-sized, 1/2-inch-thick patties (8 patties for 4 ppl).
3
- Heat a large non-stick pan over medium heat.
- When hot, add 1/2 tbsp oil, then patties.
- Cook, flipping once, until patties are cooked through, 2-3 min per side.** ( NOTE: For 4 ppl, cook patties in 2 batches, using 1/2 tbsp oil per batch.)
4
- Halve buns.
- Arrange on an unlined baking sheet, cut-side up.
- Toast buns in the top of the oven until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)
5
- Thinly slice tomatoes.
- Spread half the tzatziki over buns.
- Stack patties on bottom buns.
- Top with tomato slices and spring mix.
- Close with top buns.
6
- Divide salmon burgers and roasted potato wedges between plates.
- Serve remaining tzatziki on the side for dipping.
