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
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,
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.