Burger - Salmon

By lily_bones

Nutritional Information
Calories: 372
Fat: 16g (sat 3.2g,mono 5.9g,poly 5.8g)
Protein: 27.3g
Carbohydrate: 28.2g
Fiber: 1.5g
Cholesterol: 67mg
Iron: 2.1mg
Sodium: 569mg
Calcium: 92mg

Ingredients

• Ingredients
• 1 pound skinless center-cut salmon fillets, cut into 1-inch pieces, divided
• 2 tablespoons Dijon mustard, divided
• 2 teaspoons grated lemon rind
• 2 tablespoons minced fresh tarragon
• 1 tablespoon finely chopped shallots (about 1 small)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon honey
• 1 cup arugula leaves
• 1/2 cup thinly sliced red onion
• 1 teaspoon fresh lemon juice
• 1 teaspoon extra-virgin olive oil
• Cooking spray
• 4 (1 1/2-ounce) hamburger buns, toasted

Preparation

Step 1

Preparation
1. Place 1/4 pound salmon, 1 tablespoon mustard, and rind in a food processor; process until smooth. Spoon puree into a large bowl. Place remaining 3/4 pound salmon in food processor; pulse 6 times or until coarsely chopped. Fold chopped salmon, tarragon, shallots, salt, and pepper into puree. Divide mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Cover and chill until ready to grill.

2. Preheat grill to medium heat.

3. Combine the remaining 1 tablespoon mustard and honey in a small bowl, and set aside.

4. Combine arugula, onion, juice, and oil in a medium bowl. Set aside.

5. Lightly coat both sides of burgers with cooking spray. Place patties on a grill rack; grill 2 minutes. Carefully turn patties, and grill for an additional 1 minute or until desired degree of doneness. Place 1 patty on bottom half of each bun; top each serving with 1 1/2 teaspoons honey mixture, 1/4 cup arugula mixture, and top half of bun.