Lettuce-wrapped salmon burgers with cucumber-kimchi smash

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

Lettuce-wrapped salmon burgers with cucumber-kimchi smash

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

2 Servings, 390 Calories/Serving

25–40 Minutes

Sesame seeds form a crunchy crust for these quick Asian-inspired salmon burger lettuce wraps, topped with a tangy ginger relish and served with cucumber smash.

The Heart-Check Certification indicates the recipe meets the American Heart Association®’s nutrition requirements. To remain at or under the maximum 600mg sodium per serving, avoid using salt to season this recipe. We also recommend using the lower amounts of oil suggested for preparation.

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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 organic cucumber
  • 1 or 2 cloves organic peeled fresh garlic
  • 3 ounces kimchi
  • 1-inch piece organic fresh ginger
  • 3 organic scallions
  • 2 salmon burgers (about ¼ pound each) (wild salmon - scallions - Dijon mustard - kosher salt - black pepper)
  • 1 head organic butter or other lettuce
  • 1 organic mango
  • 1 tablespoon black sesame seeds
  • 1 tablespoon shichimi togarashi

Nutrition per serving

Calories: 390, Protein: 31g (62% DV), Fiber: 8g (32% DV), Total Fat: 15g (23% DV), Monounsaturated Fat: 8g, Polyunsaturated Fat: 3.5g, Saturated Fat: 2.5g (13% DV), Cholesterol: 40mg (13% DV), Sodium: 540mg (23% DV), Carbohydrates: 42g (14% DV), Total Sugars: 28g, Added Sugars: 0g (0% DV).

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

Smash the cucumber

  • Cut the cucumber lengthwise into quarters, then crosswise into 2-inch pieces.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
  • Coarsely chop the kimchi.
In a resealable plastic bag, combine the cucumber, garlic, and kimchi and season with salt, if desired, and pepper. Using the back of a wooden spoon or the bottom of a cup, lightly smash the cucumber. Let stand while you prepare the rest of the meal.

2

Make the ginger-scallion relish

  • Grate or peel and finely chop the ginger.
  • Trim the root ends from the scallions; finely chop the scallions, keeping the white and green parts separate.
In a large frying pan over medium heat, warm 2 teaspoons [4 tsp] oil until hot but not smoking. Stir in the ginger and cook until fragrant, 1 to 2 minutes. Stir in the white parts of the scallions and cook until starting to soften, about 1 minute. Remove from the heat and stir in the green parts of the scallions and up to 1 teaspoon [2 tsp] oil until a paste-like consistency forms. Season with salt, if desired, and pepper. Transfer to a small bowl. Do not clean the pan.

3

Cook the salmon burgers

  • Pat the salmon burgers dry with a paper towel.
In the same pan used for the ginger-scallion relish, if dry, add 1 teaspoon [2 tsp] oil. Warm 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 to cool slightly.
While the salmon burgers cook, prepare the lettuce and mango.

4

Prep the lettuce; finish the cucumber smash and burgers

  • Trim the root end from the butter lettuce; remove 2 [4] of the largest outer leaves for the burgers and save the remaining lettuce for another use.
  • Trim the ends from the mango; cut away the peel, then cut the flesh away from the pit. Cut the fruit into 1-inch chunks.
Add the mango to the cucumber-kimchi smash and toss to combine.
On a plate, spread the sesame seeds and shichimi togarashi in an even layer. Press the salmon burgers into the sesame seed mixture, coating both sides.

Serve

Transfer the lettuce leaves to individual plates. Top each with a salmon burger and garnish with the ginger-scallion relish. Serve the cucumber-kimchi smash on the side.
Kids Can!
  • Press the garlic (if you have a press).
  • Smash the cucumber.
  • Separate the lettuce leaves.
  • Spread the sesame seeds and shichimi togarashi on a plate.

The Heart-Check Certification applies to original recipes only and does not apply when a protein customization is utilized.