Salmon burgers with olive tapenade and fennel-orange salad

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

Williams Sonoma

Salmon burgers with olive tapenade and fennel-orange salad

Dairy-Free, Soy-Free

2 Servings, 780 Calories/Serving

25–40 Minutes

Top these burgers with a few fennel slices for an extra-bright crunch to balance the richness of the salmon and olives.

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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.
  • 2 tablespoons pitted Kalamata olives
  • 2 tablespoons pitted Castelvetrano olives
  • 1 or 2 cloves organic peeled fresh garlic
  • 1 organic orange
  • 1 organic fennel bulb (about 5 ounces)
  • 2 salmon burgers (about ¼ pound each) (wild salmon - scallions - Dijon mustard - kosher salt - black pepper)
  • 4 or 5 sprigs organic fresh basil
  • 2 whole wheat buns
  • Sun Basket Dijon mayo (Dijon mustard - paleo mayo)
  • 3 ounces organic baby arugula or other leafy greens

Nutrition per serving

Calories: 780, Protein: 40g (80% DV), Fiber: 16g (64% DV), Total Fat: 38g (58% DV), Monounsaturated Fat: 32g, Polyunsaturated Fat: 5g, Saturated Fat: 4.5g (23% DV), Cholesterol: 50mg (17% DV), Sodium: 1290mg (54% DV), Carbohydrates: 77g (26% DV), Total Sugars: 18g, Added Sugars: 3g (6% 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

Make the olive tapenade

  • Finely chop the olives, checking for any pits.
  • Finely chop, press, or grate enough garlic to measure ½ teaspoon [1 tsp].
In a small bowl, stir together the olives, garlic, and 1 tablespoon [2 TBL] oil; season to taste with salt and pepper. Let stand while you prepare the rest of the meal.

2

Prep the orange and fennel

  • Using your hands or a sharp knife, peel the orange. Working over a medium bowl, cut along both sides of each membrane to release the segments into the bowl. Alternatively, cut the fruit in half crosswise and separate each half into segments. Discard any seeds.
  • Cut the fennel lengthwise into quarters and cut away the core; thinly slice the quarters lengthwise. Set aside ¼ cup [½ cup] fennel slices for the burgers.

3

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 if using to toast the buns.
While the burgers cook, finish the fennel-orange salad.

4

Finish the fennel-orange salad

  • Strip the basil leaves from the stems; coarsely chop the leaves.
To the bowl with the orange, add the basil, 1 tablespoon [2 TBL] oil, and all the fennel slices except the reserved ¼ cup [½ cup] and toss to combine. Season to taste with salt and pepper.

5

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.

Serve

Place the bun bottoms, cut sides up, on individual plates and slather with as much Dijon mayo as you like. Top each with a salmon burger, olive tapenade, arugula, and remaining fennel. Close with the bun tops. Serve the fennel-orange salad and any remaining tapenade and mayo on the side.
Kids Can!
  • Press the garlic (if you have a press).
  • Measure the garlic.
  • Stir the olive tapenade.
  • Peel the orange by hand.
  • Assemble the salad.

Crazy good. Since we don’t normally eat burgers as pescatarians, this was a big treat. — Sun Basket customer Trisha J.