Salmon Burgers with Quick Pickles & Red Pepper Aioli


ACTIVE: 45 min TOTAL: 45 min

Here we make a quick aioli by combining two pantry staples: mayonnaise and roasted red peppers. Stirring a bit of the sauce into the burger mix helps the patties hold together nicely and stay moist.

3/4 cup white-wine vinegar

1/4 cup water

2 tablespoon­s chopped fresh dill, divided 1 clove garlic, crushed, plus 1 clove

grated, divided

1/2 teaspoon salt

1 medium English cucumber

1/2 cup mayonnaise

1/4 cup finely chopped roasted red peppers 11/4 pounds salmon fillet, skin removed,

finely chopped

1 tablespoon minced fresh chives 1 tablespoon extra-virgin olive oil 4 whole-wheat hamburger buns,

split and toasted

1 cup baby arugula

1. Combine vinegar, water, 1 tablespoon dill, crushed garlic and salt in a small saucepan. Heat over medium-high heat until the salt dissolves, about 2 minutes. Remove from heat. Thinly slice cucumber into ribbons using a vegetable peeler. Stir the cucumber into the brine and set aside.

2. Combine mayonnaise, roasted red peppers and grated garlic in a small bowl and stir well. Transfer 1/4 cup of the aioli to a large bowl and set the rest aside. Stir salmon, chives and the remaining 1 tablespoon dill into the aioli in the large bowl. Form the mixture into 4 patties about 4 inches in diameter.

3. Heat oil in a large nonstick skillet over medium-high heat. Add the patties and cook, flipping once, until golden and an instant-read thermomete­r inserted in the center registers 145°F, 6 to 8 minutes total.

4. Drain the pickles. Serve the burgers on buns with arugula, the remaining aioli and the pickles. SERVES 4: 1 burger each

Cal 499 Fat 31g (sat 6g) Chol 78mg Carbs 23g

Total sugars 4g (added 0g) Protein 34g Fiber 5g

Sodium 588mg Potassium 625mg.

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