Lettuce-wrapped lemongrass salmon burgers with crunchy Asian slaw

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

Lettuce-wrapped lemongrass salmon burgers with crunchy Asian slaw

Dairy-Free, Carb-Conscious, Lean & Clean, Gluten-Free, Diabetes-Friendly, Paleo, Mediterranean, Soy-Free

2 Servings, 450 Calories/Serving

15 Minutes

Our fragrant lemongrass paste puts a Southeast Asian spin on these salmon burger lettuce wraps, served with a crisp slaw that lends fiber and crunch.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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.
  • 2 salmon burgers (about ¼ pound each) (wild salmon - scallions - Dijon mustard - kosher salt - black pepper)
  • Sun Basket lemongrass paste (lemongrass - EVOO - garlic - ginger - turmeric)
  • 1 head organic iceberg or other lettuce
  • 3 organic scallions
  • Sun Basket cashew-lime dressing base (cashew butter - lime juice - coconut aminos - toasted sesame oil - garlic - sambal oelek - ginger)
  • 3 ounces organic shredded red or other cabbage
  • 3 ounces organic shredded carrots
  • 3 tablespoons dry-roasted cashews

Nutrition per serving

Calories: 450, Protein: 31g (62% DV), Fiber: 6g (24% DV), Total Fat: 28g (43% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 5g, Saturated Fat: 4.5g (23% DV), Cholesterol: 40mg (13% DV), Sodium: 410mg (17% DV), Carbohydrates: 25g (8% DV), Total Sugars: 9g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts (cashew)

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.

Instructions

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

Wash produce before use

1

Cook the salmon burgers

  • Pat the salmon burgers dry with a paper towel; rub the burgers on both sides with the lemongrass paste.
In a large frying pan over medium heat, warm 2 to 3 teaspoons 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.
While the burgers cook, start preparing the slaw.

2

Make the crunchy Asian slaw

  • Trim the root end from the lettuce. Remove 4 [8] of the largest outer leaves for the burgers; thinly slice the remaining leaves.
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal.
In a small bowl, stir together the cashew-lime dressing base and 1½ tablespoons [3 TBL] water; season to taste with salt and pepper.
In a medium bowl, toss together the cabbage, carrots, thinly sliced lettuce, scallions, and half the dressing. Season to taste with salt and pepper and add more dressing if desired. Sprinkle with the cashews.

Serve

Transfer the lettuce leaves to individual plates. Top with the salmon burgers and as much slaw as you like. Serve any remaining slaw and dressing on the side.
Kids Can!
  • Separate the lettuce leaves.
  • Stir the cashew-lime dressing.
  • Assemble the slaw.
  • Sprinkle the cashews
  • Help assemble the burgers.