Ingredients
1 lb. skinless wild salmon fillet
1 tbsp. Dijon mustard
1 tbsp. reduced-fat mayonnaise
1 tbsp. chopped fresh chives
1 tbsp. soy sauce
1 tsp. Asian sesame oil
1/4 tsp. salt
tsp. Freshly ground pepper
c. sesame seeds
2 tsp. peanut oil
4 whole wheat buns
4 slice tomato
1 1/2 c. baby greens
Preparation
Step 1Remove and discard any bones from salmon, then cut into 1-inch pieces. In a food processor, pulse salmon just until finely chopped (do not overprocess). Transfer salmon to a medium bowl. Add mustard, mayonnaise, chives, soy sauce, sesame oil, salt, and pepper; stir to combine. Form mixture into four 3 1/2-inch patties. Generously sprinkle one side of each patty with sesame seeds.Step 2Brush peanut oil over bottom of a large nonstick skillet to coat evenly. Place skillet over medium-high heat. Place burgers, seed side down, in skillet; cook until sesame seeds brown lightly, 2 to 3 minutes, reducing heat slightly if necessary. With a spatula, gently turn burgers over and cook just until opaque in the center, about 3 minutes.Step 3Transfer salmon burgers to buns, and top with tomato slices and greens.
