Protein Swap | Old Bay-Style Cod Burgers
with Tarragon Mayo & Lemony Kale Slaw
Cooking time
25 minutes
Servings
2/4
Calories
730 /serving
Where there’s fish burgers, summer breezes can’t be far behind. This supper is pure pleasure, from the celery salt in the classic seaboard seasonings to the toasted finish on the buns to the whole-grain mustard and fresh tarragon in the mayo.
We will send you:
- 2 Wild-caught cod fillets (MSC-certified)
- 1 Scallion
- 4g Tarragon
- 1 Lemon
- 0.5 Bunch of kale
- 7g Honey
- 30ml Whole-grain mustard
- 60ml Mayonnaise
- 2 Artisan hamburger buns
- 5g Down by the Bay spices (celery salt (salt, celery seed, canola oil, cellulose), black pepper, mustard, bay leaves, nutmeg, paprika, Cayenne pepper, cardamom, cloves, ginger, mace)
Contains: Barley • Cod • Eggs • Mustard • Sulphites • Wheat
You will need:
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Total Fat
41 g
Saturated Fat
4 g
Sodium
1490 mg
Total Carb
55 g
Sugars
8 g
Protein
35 g
Fibre
6 g
Preparation
Mise en place
- Remove the kale leaves from the stems; thinly slice the leaves.
- Pick the tarragon leaves off the stems; finely chop the leaves.
- Juice the lemon.
- Thinly slice the scallion crosswise.
- Pat the shrimp dry and remove the shells from the tails; season with the spices (start with ½) and a pinch of salt.
Cook the shrimp
- In a large pan (non-stick if possible), heat a drizzle of oil on medium.
- Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through.
- Transfer to a bowl and add the scallion.
- Wipe out and reserve the pan.
Make the tarragon mayo & slaw
- Meanwhile, in a small bowl, combine the mayo, tarragon, ½ the mustard, ½ the honey and S&P.
- In a large bowl, combine the lemon juice, remaining mustard and honey, a drizzle of oil and S&P.
- Add the kale and massage, 1 to 2 min., until softened.
Toast the buns
- In the reserved pan, heat a drizzle of oil on medium.
- Add the buns, cut-sides down, and toast, 1 to 2 min., until warmed through and beginning to brown.
Plate your dish
- Divide the bun bottoms between your plates.
- Top each bun bottom with the tarragon mayo, shrimp, a spoonful of the slaw and a bun top.
- Serve the remaining salad on the side and drizzle with any remaining tarragon mayo. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
