Ingredients
16ozwild salmon fillet,skin removed
1tspolive oil
⅓cupshallots,diced
1cupkale,chopped
kosher salt and freshly ground black pepper,to taste
¾cupquinoa,cooked
2tbspdijon mustard
½tspold bay
1large egg,beaten
2½tbspolive oil
2½tbspchampagne vinegar
2tbspshallots,minced
1¼tspdijon mustard
salt and pepper,to taste
10cupsbaby arugula,(loose)
1large pink grapefruit,peeled and diced
Preparation
In a small bowl, whisk the olive oil, vinegar, shallots, dijon, salt and pepper.
Cut about a 4 ounces piece off of the salmon and place in a food processor or chopper to finely chop. This will help hold the burgers together.
With a knife, finely chop the remaining salmon, then transfer to a large work bowl.
Heat a large nonstick skillet over medium heat, add the oil and saute shallots and kale.
Season with salt and pepper and cook over medium heat for about 4 to 5 minutes until wilted and tender.
Transfer to the bowl with the salmon along with the quinoa, dijon, old bay and egg.
Mix to combine, then form into 5 patties, about ½ cup each.
Lightly heat a nonstick grill pan or skillet over medium heat. When hot, spray with oil and add the salmon patties.
Cook the patties for 4 to 5 minutes. Gently turn and cook for an additional 4 to 5 minutes, or until cooked through.
Toss the dressing with the arugula and grapefruit. Divide among four plates.
Top each salad with a salmon burger.
