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.

Easy salmon burgers with seared summer squash and tomatoes

20-Minute Meal

Easy salmon burgers with seared summer squash and tomatoes

Dairy-Free, Soy-Free, Protein Plus

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)
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 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, Total Fat 44g (56% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 70mg (23% DV), Sodium 1170mg (51% DV), Total Carb. 68g (25% DV), Fiber 14g (50% DV), Total Sugars 12g (Incl. 3g Added Sugars, 6% DV), Protein 40g
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, Sesame.

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.

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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