In order to bring you the best organic produce, some ingredients may differ from those depicted.

Lettuce-wrapped salmon burgers with pickled zucchini and baby broccoli

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Diabetes-Friendly, <600 Calories, Protein Plus

2 Servings, 460 Calories/Serving

20 Minutes

Quick and light, these grill-friendly paleo salmon burgers complete with herby pickled veggies will be your new go-to version of America’s favorite sandwich.

The Heart-Check Certification indicates the recipe meets the American Heart Association®’s nutrition requirements. To remain at or under the maximum 600mg sodium per serving, avoid using salt to season this recipe. We also recommend using the lower amounts of oil suggested for preparation.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

1 organic zucchini or other summer squash
Sunbasket quick-pickle brine (apple cider vinegar - honey)
10 ounces organic baby broccoli
2 salmon burgers (about ¼ pound each) (wild salmon - scallions - Dijon mustard - kosher salt - black pepper)
2 or 3 organic radishes (about 2 ounces total)
1 head organic green leaf or other lettuce
Sunbasket chimichurri (EVOO - fresh parsley - red wine vinegar - fresh cilantro - fresh garlic - kosher salt - cumin)

Nutrition per serving

Calories 460, Total Fat 26g (33% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 40mg (13% DV), Sodium 530mg (23% DV), Total Carb. 29g (11% DV), Fiber 7g (25% DV), Total Sugars 15g (Incl. 9g Added Sugars, 18% DV), Protein 32g
Contains: Fish

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Pickle the zucchini

Trim the ends from the zucchini. Lay the zucchini flat; using a peeler, shave the zucchini lengthwise into thin ribbons.

In a medium bowl, combine the zucchini ribbons and quick-pickle brine. Season with salt, if desired, and pepper and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal.

Prep and cook the baby broccoli

Trim the root ends from the baby broccoli.

In a large frying pan over medium-high heat, warm 1 teaspoon [2 tsp] oil until hot but not smoking. Working in batches if needed, add the broccoli, season with salt, if desired, and pepper, and cook, stirring occasionally, until lightly browned and crisp-tender, 4 to 6 minutes. Transfer to a medium bowl and cover to keep warm. Add more oil between batches if needed. Wipe out the pan.
While the broccoli cooks, prepare the salmon burgers.

Cook the salmon burgers

Pat the salmon burgers dry with a paper towel.

In the same pan used for the broccoli, warm 1 teaspoon oil over medium-high heat until hot but not smoking. Add the salmon burgers and cook, turning once, until browned and just cooked through, 2 to 4 minutes per side. Transfer to a plate.
While the burgers cook, prepare the remaining ingredients.

Prep the remaining ingredients

Trim the ends from the radishes; thinly slice the radishes.
Trim the root end from the lettuce; separate the leaves.

In a small bowl, stir together the radishes and 1 teaspoon [2 tsp] oil; season to taste with salt, if desired, and pepper.

Serve

Transfer a few lettuce leaves to each individual plate. Top with the salmon burgers, pickled zucchini, and radishes. Spoon the chimichurri over the baby broccoli and serve on the side.

Kids Can!

Pickle the zucchini ribbons.
Separate the lettuce leaves.
Stir the radishes with oil, then season.
Spoon the chimichurri over the broccoli.

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