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Salmon Burger with Cucumber Mustard-Dill Sauce

Recipe by Myra Kornfeld
Salmon burgers are a fabulous way to eat this rich and healthful fish. Subtle with fresh herb flavor, this quick and easy burger is equally delicious with or without a bun. The sauce is wonderful on poached salmon as well. Scale the recipe up or down as desired.
Yield: Serves 4-6
Total Time: 21 min
Prep: 15 min
Cook: 6 min
Additional:
Ingredients
3 tablespoons chopped fresh tarragon
6 tablespoons chopped fresh dill, divided
1/4 teaspoon salt
Freshly ground black pepper
3 tablespoons minced shallots, divided
4 tablespoons Dijon mustard
2 teaspoons white wine vinegar
1/2 cucumber, peeled and seeded and cut into small dice (about 5 to 6 tablespoons)
Preparation
1.  Mix the salmon thoroughly in a medium bowl with the tarragon, 4 tablespoons dill, 2 tablespoons shallot, salt and pepper. Form into four patties and refrigerate until ready to cook.
2.  Make the sauce: In a small bowl, mix together the mustard, 1 tablespoon shallot, 2 tablespoon dill, vinegar, olive oil, and cucumber. Set aside.
3.  Warm the oil (enough to coat the bottom of the pan) in a large cast iron or non-stick skillet over medium-high heat. Add the patties and cook about three minutes per side, until burgers are cooked through with a little pink in the middle.
4.  Serve on or off the bun, slathered with cucumber sauce.
About Myra Kornfeld
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