Pesto Salmon Burgers with Asparagus and Tomato Salad

Apr 2, 2015 By Woman's Day Kitchen Photo credit: Chris Court; Food stylist; Justine Poole; Prop stylist: Lucy Tweed You can make this dish ahead of time! Form patties and freeze for up to 1 month. Cook from frozen at 425 degrees F until warm and cooked through, 15 to 20 minutes. PER SERVING 512 CAL, 13 G FAT (4G SAT FAT), 71 MG CHOL, 589 MG SOD, 39 G PRO, 39 G CAR, 6 G FIBER
Photo by Ryan B.
Adapted from womansday.com

PREP TIME

20

minutes

TOTAL TIME

25

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

25

minutes

SERVINGS

--

servings

Adapted from womansday.com

Ingredients

  • 1

    lb. asparagus, trimmed and cut into 2-inch pieces

  • 3

    tbsp. olive oil

  • kosher salt

  • Pepper

  • 1 1/4

    lb. skinless salmon fillet, cut into 1-inch pieces

  • 4

    scallions, thinly sliced

  • 4

    rolls, split and toasted

  • 4

    tbsp. prepared pesto

  • 2

    c. mixed greens

  • 1

    lb. small tomatoes (such as cocktail, Campari, or plum), quartered

  • 1/4

    c. small fresh mint leaves

Directions

1 Heat broiler. On a large rimmed baking sheet, toss the asparagus with 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Broil until just tender, 4 to 5 minutes. 2 Meanwhile, place the salmon in a food processor and pulse 4 to 5 minutes just until coarsely chopped (it should still be somewhat chunky). Add half the scallions and 1/4 teaspoon each salt and pepper and pulse 2 times to combine. Form the mixture into four 3/4-inch thick patties. 3 Heat 1 tablespoon oil in a large non stick skillet over medium heat and cook the patties, turning once (do not press or flatten), until opaque throughout, 2 to 3 minutes per side. Transfer to rolls and top with pesto and greens. 4 In a large bowl, toss together the tomatoes, asparagus, remaining scallions, remaining tablespoon of oil and 1/4 teaspoon each salt and pepper; fold in the mint. Serve with the salmon burger.

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