Rating: 3 stars
12 Ratings
  • 1 star values: 2
  • 2 star values: 2
  • 3 star values: 3
  • 4 star values: 2
  • 5 star values: 3

For best results, choose salmon from the meaty center of the fish and avoid portions cut from the tail section (where the body starts to taper). Tail-end flesh contains more connective tissue than center-cut fillets. Use black sesame seed buns, if available.

J. Kenji Lopez-Alt
Recipe by Cooking Light July 2010

Gallery

Oxmoor House

Recipe Summary

Yield:
4 servings (serving size: 1 burger)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat grill to medium heat.

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

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

  • 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.

Nutrition Facts

372 calories; fat 16g; saturated fat 3.2g; mono fat 5.9g; poly fat 5.8g; protein 27.3g; carbohydrates 28.2g; fiber 1.5g; cholesterol 67mg; iron 2.1mg; sodium 569mg; calcium 92mg.
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