Salmon Burgers with Dill Mustard
From: Rachel Ray
Serves: 4
Reheats: well
Estimated Points: 0
  • 1/2 cup Dijon mustard
  • 4 kaiser rolls, split
  • 1/4 seedless cucumber, chopped
  • 2 teaspoons seafood seasoning
  • Salt and pepper
  • 1 tablespoon extra-virgin olive oil
  • Grated peel of half lemon.
  • Lemon half reserved for squeezing.
  • 1 1/2 pounds skinless salmon filet, large chunks
  • 2 tablespoons capers, chopped
  • 2 plum tomatoes, seeded and chopped
  • 1/2 small red onion, finely chopped
  • 3 tablespoons fresh dill, finely chopped
  • 4 red-leaf lettuce leaves
  • 1/3 cup finely chopped flat-leaf parsley
  1. Using a food processor, coarsely chop the salmon; transfer to a bowl. Mix in the capers, lemon peel, parsley and seafood seasoning and season with salt and pepper. Form into 4 patties.
  2. Preheat the broiler. In a nonstick skillet, heat the oil, 1 turn of the pan, over medium-high heat. Add the patties and cook for4 minutes on each side.
  3. Meanwhile, in a small bowl, combine the cucumber, tomatoes and red onion. In another small bowl, mix the mustard with the dill.
  4. Toast the rolls under the broiler and slather each side with the mustard-dill sauce. Squeeze the lemon half over the cooked burgers. Set a lettuce leaf and burger on each roll bottom and top with tomatocucumber relish and a roll top.