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.

Salmon burgers with honey-mustard mayo and snap pea salad

Soy-Free, Dairy-Free, Mediterranean

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)
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Nutrition per serving

Calories: 740, Protein: 36g (72% DV), Fiber: 16g (64% DV), Total Fat: 38g (58% DV), Monounsaturated Fat: 20g, Polyunsaturated Fat: 4.5g, Saturated Fat: 5g (25% DV), Cholesterol: 55mg (18% DV), Sodium: 1030mg (43% DV), Carbohydrates: 66g (22% DV), Total Sugars: 20g, Added Sugars: 10g (20% DV).
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.

Instructions

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

Wash produce before use

1

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.

2

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.

3

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.

4

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.