Tarragon Salmon Burgers
with Crisp Chayote Salad & Dijonnaise
Cooking time
30 minutes
Servings
2/4
Calories
1090 /serving
Tarragon is a low-key herb that's high-key delicious. It lends a hint of licorice to lemony salmon patties, cooked to golden with less oil and mess than traditional frying techniques. Just add a Dijon mayo, a salad featuring crisp white chayote—and a big smile.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 1 Head of lettuce
- 4g Tarragon
- 1 Lemon
- 1 Chayote
- 15ml Dijon mustard
- 60g Panko
- 60ml Mayonnaise
- 2 Artisan hamburger buns
- 9g Zested Peppers spices (sesame seeds, onion, red bell pepper, green bell pepper, salt, parsley, garlic, oregano, dill weed, basil, orange peels, canola oil)
Contains: Barley • Eggs • Mustard • Salmon • Sesame • Sulphites • Wheat
You will need:
Basting brush
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Zester
1 or 2 Eggs
Air fryer
Total Fat
68 g
Saturated Fat
9 g
Sodium
900 mg
Total Carb
80 g
Sugars
9 g
Protein
45 g
Fibre
11 g
Preparation
Fry the salmon
- Preheat the air fryer to 400°F. Lightly oil the basket.
- Pat the salmon* dry and rub with a drizzle of oil; season with ½ the spices and S&P.
- Place on a small piece of parchment paper in the air fryer and fry, 4 to 6 min., until browned and cooked as desired.
- Transfer to a bowl. Once cool enough, flake into large pieces.
Mise en place
- Meanwhile, zest and juice the lemon.
- Peel and cut the chayote into matchsticks; toss with a splash of the lemon juice to prevent browning and season with S&P.
- Roughly chop the lettuce.
- Pick the tarragon leaves off the stems; roughly chop the leaves.
- In a small bowl, make the Dijon mayo by combining the mayo, mustard and S&P.
Prepare the patties
- To the bowl of salmon, add the panko, ½ the lemon zest, ½ the tarragon, ⅓ of the Dijon mayo, ½ the remaining lemon juice, 1 egg (double for 4 portions), the remaining spices and S&P; combine well.
- Form into 2 patties (double for 4 portions) and brush with a drizzle of oil.
Fry the patties
- Place the patties in the air fryer and fry, spraying with oil halfway, 3 to 4 min., until browned.
Make the salad
- In a large bowl, combine the remaining lemon zest, lemon juice and tarragon, 2 tbsp oil (double for 4 portions) and S&P.
- Add the lettuce and chayote; toss well.
Fry the buns & serve
- Add the buns to the air fryer and fry, 1 to 2 min., until warmed through.
- Divide the bun bottoms and ½ the salad between your plates.
- Top each bun bottom with the remaining Dijon mayo, a patty, the remaining salad and a bun top. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
