Salmon Cucumber Salad

Name: Salmon Cucumber Salad | Recipes | Trident Seafoods
Yield: 2 servings
Ingredients: 2 Trident Seafoods Alaska Salmon Burgers; 2 large cucumbers, thinly sliced; 1 cup cherry tomatoes, halved; ¼ red onion, thinly sliced; 1 avocado, diced; 2 Tbsp capers, drained; 2 Tbsp fresh dill, chopped; 2 Tbsp olive oil; 1 Tbsp lemon juice; 1 Tbsp Greek yogurt; Salt and pepper to taste

20 minutes 2 servings

This refreshing salad features chopped Trident Seafoods Alaska Salmon Burgers, crisp cucumber slices, cherry tomatoes, avocado, red onion, and briny capers. Tossed with fresh dill and a creamy lemon-yogurt dressing, it’s a light, flavorful dish perfect for lunch or a summer side.

Ingredients

2 Trident Seafoods Alaska Salmon Burgers
2 large cucumbers, thinly sliced
1 cup cherry tomatoes, halved
¼ red onion, thinly sliced
1 avocado, diced
2 Tbsp capers, drained
2 Tbsp fresh dill, chopped
2 Tbsp olive oil
1 Tbsp lemon juice
1 Tbsp Greek yogurt
Salt and pepper to taste

Directions

Preheat a skillet or grill pan over medium heat. Cook the Trident Seafoods Alaska Salmon Burgers according to package instructions, about 4-5 minutes per side, until they reach an internal temperature of 165°F (74°C). Set them aside to rest for a few minutes, then slice or flake the burgers into bite-sized pieces.
In a large salad bowl, combine the sliced cucumbers, halved cherry tomatoes, thinly sliced red onion, diced avocado, capers, and chopped dill.
Make the Lemon-Yogurt Dressing: In a small bowl, whisk together the olive oil, lemon juice, and Greek yogurt. Season with salt and pepper to taste. Adjust the lemon juice or yogurt as needed for your desired tanginess.
Add the sliced or flaked salmon to the salad bowl. Drizzle the lemon-yogurt dressing over the salad and gently toss to combine. Enjoy!