1poundsalmon filetsskinless, center-cut cut, into 1-inch pieces, divided
2tablespoonsDijon mustarddivided
2teaspoonsgrated lemon rind
1tablespoonshallotsfinely chopped
½teaspoonkosher salt
¼teaspoonblack pepperfreshly ground
1tablespoonhoney
1teaspoonfresh lemon juice
1teaspoonextra-virgin olive oil
1cuplettuceor baby spinach
½tablespoonolive oilor cooking spray
4pieceshamburger buns(1½-ounce each), toasted
Instructions
Puree 1/4 of the salmon, 1 tablespoon of mustard and the lemon rind in a food processor. Place in a bowl and set aside. Coarsely chop the remaining salmon in the food processor. Add chopped salmon, shallots, salt, and ground pepper to puree. Mix, then divide into 4 equal servings, forming into burgers.
Coat with 1/2 tablespoon olive oil (or spray a large skillet with Cooking Spray) and cook salmon burgers over medium heat, 1-2 minutes on each side.
Mix the remaining 1 tablespoon of mustard and honey in a small bowl, whisk, and set aside.
In another bowl, whisk olive oil and lemon juice together. Add lettuce or a choice of greens to the dressing.
Assemble burgers on buns, topped with honey mustard and lettuce and dressing mix.