Bursting with greens (and omega-3s), this salmon dinner is a meat-free way to satisfy a hunkering for hamburgers. Scallions, capers, Dijon, and horseradish add dimension to green-dappled salmon patties, coated in breadcrumbs then pan-seared. Slathered with fragrant tarragon aioli and topped with an arugula-mache salad, these salmon burgers are a worthy contender in any burger taste-off.
Pack salmon burgers as tightly as possible. Chilling them in the fridge helps them to stay together during cooking. Flip carefully in the pan using the thinnest possible spatula, as well as tongs if needed.
1 tablespoon capers
3 sprigs tarragon
1 ounce mache
2 ounces arugula
12 ounces chopped salmon
2 tablespoons Dijon mustard
1 tablespoon horseradish
1⁄4 cup panko bread crumbs
4 tablespoons mayonnaise
1 tablespoon red wine vinegar
2 brioche buns
2 1⁄2 tablespoons
Rinse scallions, trim and discard roots, and thinly slice. Roughly chop capers. Finely chop tarragon leaves, discarding stems. Trim and discard dirt from mache, if needed. Rinse leaves and tear into bite-size pieces. Rinse arugula. Halve lemon. Pat salmon dry with paper towel.
In a medium bowl, combine scallions, capers, salmon, Dijon mustard, horseradish, and bread crumbs. Season generously with salt and pepper. Mix by hand until fully combined. Form into 2 equal patties, 3⁄4 to 1-inch thick. Place in fridge to chill for at least 10 minutes or up to 2 hours.
While burgers chill, in a small bowl, stir together tarragon, juice of 1⁄2 lemon, and mayonnaise to make aioli. Taste and add salt and pepper as needed. In a large bowl, whisk together red wine vinegar and 11⁄2 tablespoons olive oil to make dressing. Taste and add salt and pepper as needed. Use remaining 1⁄2 lemon to brighten a glass of water.
Place a medium pan over medium heat. Immediately add buns cut-side down and toast until golden and warmed through, 2-3 minutes per side. Remove from pan and set aside.
Wipe pan from buns clean and add 1 tablespoon olive oil over medium heat. When oil is shimmering, add salmon burgers and cook until golden brown on bottom, about 5 minutes. Carefully flip and cook until golden on outside and medium inside, 3-4 minutes more.
For more clever ways to prepare seafood, sign up for Plated, and receive a free dinner for two with your first delivery.