Salmon burgers with caper remoulade and roasted matchstick fries

Family-Friendly, Protein Plus

2 Servings, 680 Calories/Serving

30–45 Minutes

Our riff on an iconic Mid-Atlantic spice blend is great on everything, especially these pan-roasted matchstick fries, dunked in creamy remoulade alongside our custom-made salmon burgers.

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 or 2 white potatoes (such as russet)
Sunbasket San Francisco Bay spice blend (celery seed - sweet paprika - black pepper - mustard powder)
Sunbasket San Francisco Bay spice blend (celery seed - sweet paprika - black pepper - mustard powder)
1 teaspoon capers
1 cucumber
Sunbasket caper remoulade base (paleo mayo - Dijon mustard - horseradish - dried dill)
1 tablespoon apple cider vinegar
2 salmon burgers (about ¼ pound each) (salmon - scallions - Dijon mustard - salt - black pepper)
3 ounces baby greens (such as arugula or kale)
2 whole wheat buns

Nutrition per serving

Calories 680, Total Fat 41g (53% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 65mg (22% DV), Sodium 920mg (40% DV), Total Carb. 45g (16% DV), Fiber 7g (25% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 30g
Contains: Milk, Eggs, Fish, Wheat, Soybeans

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

Make the matchstick fries

Heat the oven to 450°F.

Scrub or peel the potatoes. Trim the ends and cut the potatoes in half lengthwise, each half lengthwise into ¼-inch-thick slices, then the slices into matchsticks.

On a sheet pan, drizzle the potatoes with 1 teaspoon [2 tsp] oil; season with salt, pepper, and the San Francisco Bay spice blend and toss to coat. Spread in an even layer and roast, stirring once halfway through, until golden brown and crisp, 25 to 30 minutes.
While the potatoes roast, prepare the rest of the meal.

Make the remoulade; marinate the cucumber

Finely chop the capers.
Cut the cucumber in half crosswise. Using a peeler, shave half the cucumber into thin ribbons; save the remaining half for another use. [Shave 1 cucumber into thin ribbons; save the remaining cucumber.]

In a small bowl, stir the capers into the remoulade base; season to taste with salt and pepper.
In a medium bowl, combine the cucumber ribbons, apple cider vinegar, and 1 teaspoon [2 tsp] oil. Season with salt and pepper and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal.

Cook the salmon burgers

Pat the salmon burgers dry with a paper towel.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil 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. Wipe out the pan.
While the burgers cook, prepare the baby greens.

Dress the baby greens; toast the buns

In a medium bowl, toss the baby greens with 1 to 2 teaspoons oil; season to taste with salt and pepper.
In the same pan used for the burgers, place the buns, cut sides down, and cook over medium-high heat until lightly toasted, 1 to 2 minutes. Alternatively, on a sheet pan, place the buns, cut sides up, and toast in the oven until lightly toasted, 2 to 3 minutes.

Assemble the burgers

Place the bun bottoms, cut sides up, on a work surface and slather with as much remoulade as you like. Top each with a salmon burger, cucumber, and baby greens. Close with the bun tops.

Serve

Transfer the burgers to individual plates. Serve the matchstick fries and any remaining remoulade and baby greens on the side.

Kids Can!

Toss the potatoes with oil and seasonings.
Stir the remoulade.
Combine the cucumber with vinegar, oil, and seasonings.
Toss the baby greens.
Help assemble the burgers.

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