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 ½ cups lettuce (any kind)
For yogurt:
1 cup Greek whole milk yogurt
Juice of ½ 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 [1] for permission to reprint and for a hi-res image.
Links
[1] mailto:media@oldwayspt.org