Salmon Burgers with Tarragon Aioli and Mache Salad

This is a filling meal that is great for all seasons! 

Level: 1

Ingredients

3 scallions

3 sprigs tarragon

1 ounce mache

2 ounces arugula

1 lemon

12 ounces chopped salmon

2 packets Dijon mustard

1 tablespoon horseradish

¼ cup panko bread crumbs

2 packets mayonnaise

1 tablespoon red wine vinegar

2 brioche buns

2½ tablespoons olive oil

kosher salt

black pepper

1.     Rinse scallions, trim and discard roots, and thinly slice. 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.     In a medium bowl, combine scallions, salmon, Dijon mustard, horseradish, and bread crumbs. Season generously with salt and pepper. Mix by hand until fully combined. Form into 2 equal patties, ¾ to 1-inch thick. Place in fridge to chill for at least 10 minutes or up to 2 hours.

3.    While burgers chill, in a small bowl, stir together tarragon, juice of ½ lemon, and mayonnaise to make aioli. Taste and add salt and pepper as needed. In a large bowl, whisk together red wine vinegar and 1½ tablespoons olive oil to make dressing. Taste and add salt and pepper as needed. Use remaining ½ lemon to brighten a glass of water.

4.    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.    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.    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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