Salmon burgers with honey-mustard mayo and snap pea salad

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

Instructions

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 1 to 2 tablespoons 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 garnishes and the salad.

Prep the garnishes; make the snap pea salad

Cut the avocado in half lengthwise. Remove the pit, scoop out the flesh, and thinly slice the flesh.
Cut away the cores from the tomatoes; thinly slice the tomatoes crosswise.
Peel the onion and cut it crosswise into enough ¼-inch-thick slices to measure ¼ cup [⅓ cup] for the burgers; separate the slices into rings. [Save the remaining onion.]
Thinly slice the snap peas lengthwise.

In a medium bowl, stir together the lemon vinaigrette base and 1 teaspoon [2 tsp] oil. Add the snap peas and carrots and toss to coat; season to taste with salt and pepper.

Toast the buns

In the same pan used for the salmon burgers, 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.

Assemble the burgers

Place the bun bottoms, cut sides up, on a work surface. Top each with a burger and spread with the honey-mustard mayo. Top with the avocado, tomatoes, and onion rings. Close with the bun tops.

Serve

Transfer the burgers and snap pea salad to individual plates and serve.

Kids Can!

Scoop out the avocado.
Measure the onion.
Stir the vinaigrette.
Assemble the salad.
Help assemble the burgers.

Salmon burgers with honey-mustard mayo and snap pea salad

Name: Salmon burgers with honey-mustard mayo and snap pea salad
Cook time: 20 min
Yield: 2
Ingredients: 2 salmon burgers (about ¼ pound each) (wild salmon - scallions - Dijon mustard - kosher salt - black pepper); 1 organic avocado; 1 or 2 organic Roma or other tomatoes (about ¼ pound total); 1 organic red onion; 3 ounces organic sugar snap or snow peas; Sunbasket lemon vinaigrette base (lemon juice - onion - garlic - Dijon mustard - porcini powder); 3 ounces organic shredded carrots; 2 whole wheat buns; Sunbasket honey-mustard mayo (Dijon mustard - paleo mayo - honey)

Dairy-Free, Soy-Free, Mediterranean, Protein Plus

2 Servings, 740 Calories/Serving

20 Minutes

These salmon burgers, topped with avocado, exude easy-breezy California vibes.

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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 avocado
1 or 2 organic Roma or other tomatoes (about ¼ pound total)
1 organic red onion
3 ounces organic sugar snap or snow peas
Sunbasket lemon vinaigrette base (lemon juice - onion - garlic - Dijon mustard - porcini powder)
3 ounces organic shredded carrots
2 whole wheat buns
Sunbasket honey-mustard mayo (Dijon mustard - paleo mayo - honey)

Shine from the Inside Out

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Nutrition per serving

Calories 740, Total Fat 38g (49% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 55mg (18% DV), Sodium 1030mg (45% DV), Total Carb. 66g (24% DV), Fiber 16g (57% DV), Total Sugars 20g (Incl. 10g Added Sugars, 20% DV), Protein 36g
Contains: Eggs, 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.