Pesto Salmon Burger with Antipasto Relish
1 cucumber, sliced lengthwise, seeds removed, and chopped
1/2 cup red onion, chopped
2 cloves fresh garlic, finely chopped
1/2 teaspoon coarse salt
1/4 cup plain Greek yogurt
Juice of 1 lemon
1/4 cup Feta cheese, crumbled
2 tablespoons organic fresh dill, chopped
for Salmon Burgers:
4 Lemon & Herb Salmon Burgers
4 hamburger buns or pita pockets
1 medium ripe tomato, cut into 4 slices
4 Bibb lettuce leaves
In medium bowl, toss together chopped cucumber, onion and garlic. Season with salt, then let the mixture stand for 5 minutes. Drain any excess liquid from the cucumber mixture. Then, whisk together yogurt and lemon juice in a small bowl.
Toss the yogurt with the cucumber mixture; let the mixture stand for 15 minutes. Sprinkle with crumbled Feta and dill.
Grill or Saute Salmon Burgers until cooked through. Place the hamburger buns on the grill and toast until golden brown. Place lettuce leaf and sliced tomato on bottom half of bun.
Top with a cooked salmon burger and cucumber relish. Toss additional relish into salads or use as a dip for vegetables.