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Easy salmon burgers with seared summer squash and tomatoes

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

20-Minute Meal

Easy salmon burgers with seared summer squash and tomatoes

Dairy-Free, Soy-Free

2 Servings, 780 Calories/Serving

20 Minutes

A lemony tarragon and caper berry mayo balances the juicy richness of our custom salmon burgers.

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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.
  • 1 or 2 cloves organic peeled fresh garlic
  • 1 or 2 organic summer squash (about ½ pound total)
  • 5 ounces organic grape or Sungold tomatoes
  • 1 organic lemon
  • 1 or 2 caper berries (about ½ ounce total)
  • 2 or 3 sprigs organic fresh tarragon
  • ¼ cup paleo mayo
  • 2 salmon burgers (about ¼ pound each) (wild salmon - scallions - Dijon mustard - kosher salt - black pepper)
  • 2 whole wheat buns

Ingredient IQ

Caper berries are bigger and juicier than capers, which stands to reason: the berries are the fruits of the caper bush, while capers are the buds from which caper berries grow.

Grill It

Prepare a medium-hot fire in a grill. Set the salmon burgers on the grill directly over the heat and cook, turning once, until lightly charred and cooked to the desired doneness, 2 to 5 minutes per side.

Nutrition per serving

Calories: 780, Protein: 40g (80% DV), Fiber: 14g (56% DV), Total Fat: 44g (68% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 3.5g, Saturated Fat: 6g (30% DV), Cholesterol: 70mg (23% DV), Sodium: 1170mg (49% DV), Carbohydrates: 68g (23% DV), Total Sugars: 12g, Added Sugars: (buns contain organic molasses, organic brown sugar, and organic barley malt): 3g (6% DV).
Contains: Eggs, Fish, Wheat

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

Prep and cook the squash and tomatoes

  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
  • Trim the ends from the squash; cut the squash in half lengthwise, then on the diagonal into ¼-inch-thick slices.
  • Cut the tomatoes in half.
  • Zest and juice the lemon, keeping the zest and juice separate (the juice will be divided between the squash and the mayo). Set aside the zest for the mayo.
In a large frying pan over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Stir in the garlic and cook until fragrant, 1 to 2 minutes. Add the squash and cook, stirring once or twice, until starting to soften, 3 to 4 minutes. Add the tomatoes, season with salt and pepper, and cook, stirring occasionally, until starting to blister, 2 to 3 minutes. Remove from the heat, add 1½ teaspoons [1 TBL] lemon juice, and toss to coat. Season to taste with salt and pepper. Transfer to a plate. Wipe out the pan.
While the squash and tomatoes cook, prepare the tarragon–caper berry mayo.

2

Make the tarragon–caper berry mayo

  • Remove the stems from the caper berries; finely chop the caper berries.
  • Strip the tarragon leaves from the stems; finely chop the leaves. Set aside half for garnish.
In a small bowl, stir together the mayo, caper berries, lemon zest, 1 tablespoon [2 TBL] lemon juice, and half the tarragon; season to taste with salt and pepper. Let stand while you prepare the burgers and the buns.

3

Cook the salmon burgers

  • Pat the salmon burgers dry with a paper towel.
In the same pan used for the squash and tomatoes, warm 1 tablespoon 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. Wipe out the pan.

4

Toast the buns

In the same pan used for the burgers, working in batches if needed, place the buns, cut sides down, and cook over medium-high heat until lightly toasted, 1 to 2 minutes. Alternatively, toast them in a toaster oven.

5

Assemble the burgers

Place the bun bottoms, cut sides up, on a work surface and top each with a salmon burger. Slather with as much tarragon–caper berry mayo as you like and garnish with the remaining tarragon. Close with the bun tops.

6

Serve

Transfer the salmon burgers to individual plates. Serve the squash and tomatoes and any remaining mayo on the side.

Kids Can!

  • Press the garlic (if you have a press).
  • Juice the lemon.
  • Measure the lemon juice.
  • Strip the tarragon leaves.
  • Assemble the burgers.

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