Pacific-Northwest salmon burgers with tarragon-caper mayo
20 – 30 Minutes
In this dinnertime road trip to Washington and Oregon, our tangy mayo balances the juicy richness of our custom salmon burgers.
In your bag
- 1 or 2 cloves peeled fresh garlic
- ½ pound summer squash
- ½ cup cherry tomatoes
- 1 lemon
- 1 caper berry
- 1 teaspoon capers
- 1 or 2 sprigs fresh tarragon
- ¼ cup paleo mayo
- 2 tablespoons Greek yogurt
- 2 salmon burgers (about ¼ pound each) (ground salmon - scallions - Dijon mustard - salt - black pepper)
- 2 whole wheat buns
With its wide network of rivers and streams abutting the ocean, the Pacific Northwest is an ideal home for wild salmon, but both climate change and population growth threaten the fish. Conservation efforts by local fishery regulators and organizations like the Nature Conservancy and the Columbia Land Trust are fighting to protect the prized salmon.
Protein: 17g (34% DV), Fiber: 6g (24% DV), Total Fat: 41g (63% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 3.5g, Saturated Fat: 31g (155% DV), Cholesterol: 50mg (17% DV), Sodium: 930mg (39% DV), Carbohydrates: 33g (11% DV), Total Sugars: 8g, Added Sugars (Whole wheat buns contain trace amounts of sugar): 0g (0% DV).
Contains: Milk, Eggs, Fish, Wheat, Soybeans