Ingredients
1lbwild salmon fillet,skinless
1tbspdijon mustard
1tbspmayonnaise,reduced-fat
1tbspfresh chives,chopped
1tbspsoy sauce
1tspAsian sesame oil
¼tspsalt
tspfreshly ground pepper
cupsesame seeds
2tsppeanut oil
4wholewheat buns
4slicetomato
1½cupbaby greens
Preparation
Remove 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 3½-inch patties.
Generously sprinkle one side of each patty with sesame seeds.
Brush peanut oil over the 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.
Transfer salmon burgers to buns, and top with tomato slices and greens.
