Grilled Salmon Burger

On a potato bun served with a refreshing summer salad and house champagne vinaigrette

FOR SALMON BURGER

1 8-ounce salmon filet 3 tablespoons dijon mustard 2 tablespoons mayonnaise

1 cup scallions finely chopped 1 tablespoon zested lemon Pinch of cayenne

1 cup panko

1 bunch minced fresh parsley 3 cloves finely chopped fresh garlic 2 potato buns, sliced

With a knife, cut salmon into equal parts.

Add salmon to a food processor and pulse until it turns to a paste, and then transfer to a bowl.

Add mayonnaise, scallions, lemon zest, cayenne, panko, parsley and garlic to salmon. Using your hands, mix all ingredients together.

Form two equal patties. Season patties with salt and pepper.

Heat olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the patties (in batches if necessary) and cook until browned on the bottom (about 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).

FOR SIDE SALAD

2 cups organic spring mix

1⁄4 cup julienned red onions

1⁄2 cup chopped fresh strawberries 1 cup walnuts

Add all salad ingredients to a bowl, and toss; set aside.

CHAMPAGNE VINAIGRETTE 1 tablespoon dijon mustard

2 cloves fresh garlic

2 tablespoons fresh thyme 4 tablespoons champagne vinegar 2 tablespoons honey

1 cup avocado oil

Black pepper and kosher salt to taste

In an immersion blender, add mustard, garlic, thyme, champagne vinegar and honey.

Turn on blender and slowly add in olive oil to emulsify all ingredients, creating dressing (sauce should start to thicken). You don’t want your sauce to become too thick. If this happens, you can add a little bit of cold water. Be careful, though: You do not want the sauce to separate and break.

PUT IT ALL TOGETHER

On a plate, add your cooked salmon patties to your potato buns, add the spring mix side salad to your plate. Drizzle salad with vinaigrette and serve.