Salmon burger with grilled romaine and corn and grape salsa

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

Salmon burger with grilled romaine and corn and grape salsa

Salmon burger with grilled romaine and corn and grape salsa

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, <600 Calories, Protein Plus

2 Servings, 540 Calories/Serving

20–35 Minutes

In our play on bun-free burgers, we top seared romaine with our premade salmon patties and drizzle on a tangy honey-mustard vinaigrette.

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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.
  • 2 salmon burgers (about ¼ pound each) (wild salmon - scallions - Dijon mustard - kosher salt - black pepper)
  • 1 organic romaine heart or other lettuce
  • 1 ear organic corn
  • ¼ pound organic red or other grapes
  • Sunbasket honey-mustard vinaigrette base (apple cider vinegar - honey - Dijon mustard)
  • 3 tablespoons dry-roasted pumpkin seeds

Nutrition per serving

Calories 540, Total Fat 35g (45% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 40mg (13% DV), Sodium 380mg (17% DV), Total Carb. 28g (10% DV), Fiber 5g (18% DV), Total Sugars 14g (Incl. 4g Added Sugars, 8% DV), Protein 32g

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.


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

Wash produce before use


Cook the salmon burgers

  • Pat the salmon burgers dry with a paper towel.
In a large frying pan over medium-high 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. Wipe out the pan. While the burgers cook, prepare the romaine.


Prep and cook the romaine

  • Trim the root end from the romaine heart; cut the romaine in half lengthwise.
In the same pan used for the salmon burgers, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Working in batches if needed, place the romaine, cut sides down, and cook without turning until lightly browned on some outside leaves, 2 to 4 minutes. Add more oil between batches if needed. Remove from the heat and season with salt and pepper. While the romaine cooks, prepare the remaining ingredients.


Make the corn and grape salsa

  • Shuck the corn. Lay the ear flat and cut the kernels from the cob.
  • Cut the grapes in half.
In a medium bowl, toss together the corn, grapes, and 1 to 2 teaspoons oil; season to taste with salt and pepper.


Make the vinaigrette

In a small bowl, stir together the honey-mustard vinaigrette base and 2 tablespoons [¼ cup] oil; season to taste with salt and pepper.


Transfer the romaine halves to individual plates. Top with the salmon burgers and corn and grape salsa. Garnish with the pumpkin seeds and drizzle with as much honey-mustard vinaigrette as you like. Serve any remaining vinaigrette on the side.
Kids Can!
  • Time the cooking.
  • Shuck the corn.
  • Assemble the salsa.
  • Make the vinaigrette.