Rating: 3.5 stars
32 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 13
  • 2 star values: 2
  • 1 star values: 5


Credit: Christopher Baker

Recipe Summary

15 mins
15 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Heat oven to 400° F. Spread the walnuts on a rimmed baking sheet and toast until fragrant, 6 to 8 minutes. Let cool, then roughly chop.

  • In a large bowl, combine the corn, Feta, jalapeños, oil, lime juice, walnuts, ½ teaspoon salt, and ¼ teaspoon pepper.

  • In a food processor, pulse the salmon 3 or 4 times, until coarsely chopped but still somewhat chunky.

  • Add the scallions, ½ teaspoon salt, and ¼ teaspoon pepper and pulse just to combine. Form the mixture into ¾-inch-thick patties.

  • Heat grill to medium-high. Oil the grate. Grill the patties, turning once, until opaque throughout, 2 to 4 minutes per side.

  • Serve on the rolls, topped with the avocado and cilantro (if desired).

Nutrition Facts

345 calories; protein 36g; carbohydrates 22g; sugars 3g; fiber 1g; fat 12g; saturated fat 3g; sodium 530mg; cholesterol 86mg.