Who says burgers are just about the beef? These salmon burgers are sure to become a summer favourite for the grill, while the strawberry-infused salsa will guarantee that nobody will miss the bun.
For a grill-free option, you can pan-sear the salmon burgers on the stovetop. If you are avoiding wheat or gluten, you can replace bread crumbs with pulverized gluten-free crackers.
1 1/2 cups (350 mL) chopped strawberries
1 cup (250 mL) chopped cherry tomatoes
1 yellow or orange bell pepper, diced
1 avocado, diced
1 green onion, thinly sliced
1/3 cup (80 mL) sliced basil
2 Tbsp (30 mL) balsamic vinegar
1/4 tsp (1 mL) salt
1 lb (450 g) skinless centre-cut wild salmon, chopped into 1/2 in (1.25 cm) cubes
3 Tbsp (45 mL) chopped dill
2 shallots, chopped
2 tsp (10 mL) Dijon mustard
1/4 tsp (1 mL) black pepper
2/3 cup (160 mL) panko bread crumbs
4 cups (1 L) arugula
4 lemon wedges
In large bowl, toss together strawberries, tomatoes, bell pepper, avocado, green onion, and basil. Stir in balsamic vinegar and salt.
Preheat grill to medium heat. Place half the salmon, as well as dill, shallots, mustard, and pepper in food processor container and blend into pasty pureé. Add bread crumbs and remaining salmon; pulse machine until just combined. Form into 4 patties and brush with oil. Grill 4 minutes per side, or until just cooked through.
Divide arugula among 4 serving plates and top with salmon burgers and salsa. Serve with lemon wedges.