Recipes

Mediterranean Salmon-Burger Pitas

Alaska Seafood|

Mediterranean Salmon-Burger Pitas
4.4 (5 ratings)
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Recipe Courtesy of Ryan and Sara Hall and Alaska SeafoodMediterranean ingredients like Greek yogurt, Kalamata olives, and olive oil come together in this playful interpretation of a pita sandwich. Using salmon instead of chicken shawarma, or lamb adds omega-3 fatty acids without the saturated fat and oil.   
Servings
4
Ingredients
  • 1 cup greek yogurt
  • 3/4 cup roma tomatoes, chopped
  • 3/4 cup english cucumber
  • 1 garlic clove, chopped
  • 1 tablespoon fresh dill
  • salt and pepper, to taste
  • 1 egg
  • 1/4 cup low-fat sour cream
  • 1 teaspoon lemon-pepper seasoning
  • 1/2 cup kalamata olives, chopped
  • 15 ounce canned salmon, skinless, boneless, drained, such as traditional-pack alaska salmon
  • 1/4 cup garlic-and-herbs dry breadcrumbs
  • 2 tablespoon olive oil
  • 2 cup fresh spinach
  • 4 pita bread, halved, kept warm
Directions
  1. In a small bowl, stir together the yogurt, tomatoes, cucumber, garlic and dill. Season with salt and pepper, if desired, to taste. Cover and refrigerate.
  2. In a medium bowl, whisk egg. Add sour cream, lemon pepper and olives; mix well. Mix in drained salmon, then breadcrumbs. Shape into four patties. Add olive oil to a nonstick skillet, then heat over medium-high heat. Gently add salmon patties; cook about 3 minutes per side until crisp and deep golden brown.
  3. To serve, add a half cup greens, a salmon burger and a half cup sauce into each warm pita half.
 
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