Love Grown Salmon Burgers over Arugula


1 1/4 pounds center-cut salmon fillet, skin removed

2 tablespoons Dijon mustard

1 tablespoon mayonnaise

1 tablespoon lemon juice

1/2 teaspoon grated lemon zest

Pinch of cayenne pepper

2 scallions, chopped

Kosher salt and freshly ground black pepper

2 tablespoons extra-virgin olive oil


Cut three-quarters of the salmon into 1/4-inch pieces. Put in a large bowl. Cut the rest of the salmon into chunks; transfer the chunks to a food processor along with the mustard, mayonnaise, lemon juice, lemon zest and cayenne. Pulse to make a paste.

Add the pureed salmon mixture to the bowl with the diced salmon. Add the scallions, 1/2 teaspoon salt, and black pepper to taste. Gently mix until just combined.

Line a baking sheet with parchment paper and brush with olive oil. Divide the salmon mixture into 4 mounds on the parchment paper. With damp hands, pat into 4-inch-wide, 3/4-inch-thick patties. Cover loosely with plastic wrap and refrigerate at least 30 minutes.

Oil grill pan and heat grill to 500 degree. Cook until browned on the bottom, 3 to 4 minutes, adjusting the heat if necessary. Turn and cook until the other side is browned and the patties feel springy in the center, 3 to 4 more minutes.


Over  arugula and spiralizer veggies (beets, zucchini, yellow squash).

Top with sautéed mushrooms, red bell pepper, sweet Vidalia onion and buratta cheese (found at Whole Foods).

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