Welcome to my messy, joyful, and perfectly imperfect version of motherhood. I’m a nutritional therapy practitioner and certified pre & postnatal coach. I’m here to help you move through motherhood with ease!
Burger night doesn’t always have to mean beef! Salmon lovers meet your new favorite! Greek Salmon Burgers topped with dairy-free cucumber tzatziki make for a healthy, delicious, refreshing summer meal.
These Greek Salmon Burgers are quick to make and are budget-friendly. I highly recommend using wild-caught canned pink salmon. Canned salmon is a staple in our Thrive Market delivery where we get it for a big ol’ discount versus the grocery store. Thanks Thrive!
We are constantly looking for new ways to incorporate more fish into our diets. Salmon and sardines have incredible health benefits both for pregnant and postpartum mamas. These fatty fish are important dietary sources of omega 3 fatty acids and DHA which support fetal brain development. High levels of EPA/DHA have been associated with improved developmental outcomes later in life (1)! These essential fatty acids also help regulate the body’s inflammatory response and encourage healing.
I use a large cookie dough scoop to make even sized burgers. Simply scoop, drop and flatten with the back of spatula.
These burgers are another great meal prep option to throw in the freezer. Make a batch, form into patties, stack with parchment paper in between, then slide into freezer safe bag. Cook from frozen for 4 minutes per side.
You can eat the salmon burgers as is, or top them with cucumber tzatziki. This dairy-free dip is made with coconut cream, cucumbers, and lots of fresh herbs. Edith loves scooping it up with her simple mills almond flour crackers.