Nourish

How to Make Salmon Burgers with Tarragon Aioli

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.

RECIPE TIPS
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.

INGREDIENTS
3 scallions
1 tablespoon capers
3 sprigs tarragon
1 ounce mache
2 ounces arugula
1 lemon
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

YOU’LL NEED
medium pan
2 1⁄2 tablespoons
olive oil
kosher salt
black pepper

INSTRUCTIONS

1. Prepare Ingredients
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.
2. Prepare Salmon Burgers
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.
3. Make Aioli and Dressing
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.
4. Toast Buns
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.
5. Cook Salmon Burgers
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.
6. Plate Burgers
Add mache and arugula to bowl with dressing and toss to coat. Divide evenly between 2 plates. Place salmon burgers on bottom buns, spoon over tarragon aioli, and finish with tops. Serve.

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