CookingLight_Hi-Contrast_Reg_WEB

By johnwhorfin

Ingredients

• 1 pound (1-in.-thick) boneless, skin-on wild-caught salmon fillets
• 1/3 cup whole-wheat panko (Japanese breadcrumbs)
• 1 large egg, lightly beaten
• 1 1/2 tablespoons chopped shallot
• 1 tablespoon chopped drained capers
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 garlic clove, minced
• 2 teaspoons chopped fresh dill
• 2 teaspoons fresh lemon juice
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground red pepper
• 1/4 cup canola mayonnaise, divided
• 3/8 teaspoon kosher salt, divided
• 3 tablespoons plain 2% reduced-fat Greek yogurt
• 1 teaspoon Sriracha chili sauce
• 1/2 teaspoon white vinegar
• 2 teaspoons olive oil
• 4 whole-wheat hamburger buns, toasted
• 8 thin red onion slices
• 1 cup firmly packed arugula

Details

Servings 4
Adapted from cookinglight.com

Preparation

Step 1

How to Make It

Step 1

Preheat broiler with oven rack 6 inches from heat. Place salmon, skin side down, on a foil-lined baking sheet. Broil 5 minutes. Set aside until cool enough to handle.

Step 2

Place panko, egg, shallot, capers, parsley, garlic, dill, lemon juice, smoked paprika, red pepper, 2 tablespoons mayonnaise, and 1/4 teaspoon salt in a large bowl. Mix to combine.

Step 3

Remove and discard salmon skin; place salmon in a bowl, and mash with a fork. Add to panko mixture. Using your hands, mix until well combined. Shape mixture into 4 (3/4-inch-thick) patties (5 ounces each). Place patties on a parchment paper-lined baking sheet. Cover and chill 30 minutes.

Step 4

In a small bowl, combine yogurt, Sriracha, vinegar, remaining 2 tablespoons mayonnaise, and remaining 1/8 teaspoon salt. Set aside.

Step 5

Heat oil in a large nonstick skillet over medium-high. Place salmon patties in skillet; reduce heat to medium, and cook 4 to 5 minutes per side or until browned.

Step 6

Spread aioli evenly on cut sides of toasted buns. Top each bottom bun with 1 salmon patty. Top patties evenly with onion slices and arugula; cover with top halves of buns.