Some canned salmon contains fish bones. While it may appear strange, the bones are very soft and are easily crushed when mixing the salmon. Eating canned salmon with bones increases your calcium intake.
1 (14-15 ounce) can wild Alaskan pink salmon, drained and skin removed
2 large eggs
½ cup whole wheat breadcrumbs
1 clove garlic, minced
Zest of ½ lemon
1 tablespoon za’atar
¼ teaspoon salt
¼ teaspoon pepper
1 1/2 cups lettuce (any kind)
For yogurt:
1 cup Greek whole milk yogurt
Juice of 1/2 lemon
1 tablespoon dill, chopped, plus more for garnish
1 clove garlic, minced
½ cup cucumber, chopped into small pieces
1 teaspoon mint, chopped
1 teaspoon garlic-infused extra virgin olive oil (optional)
Salt and pepper to taste
Recipe courtesy of Emilia Petrucci and Oldways. Media: contact us for permission to reprint and for a hi-res image.
Lori H. says: A very tasty and refreshing dish that makes a light meal or a nice lunch. I served 4-5 meatballs per adult. I used more lettuce than recipe suggested just to eat more vegetables but I would do it again because the lettuce really compliments the meatballs and yogurt sauce.
I made my own za’atar because it was not available in my area and didn’t want to drive to the store for just this item. Theres lots of information on line how to do this and I had all the spices on hand and gave it a try.
I will make this recipe again it’s that good and something slightly different than a salmon patty.
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