Salmon Burger with Cucumber Mustard-Dill Sauce

Ingredients

• 4 portions Vital Choice wild Alaskan sockeye salmon (6 ounces), defrosted and finely chopped
• 3 tablespoons chopped fresh tarragon
• 6 tablespoons chopped fresh dill, divided
• 1/4 teaspoon salt
• Freshly ground black pepper
• 3 tablespoons minced shallots, divided
• 1/4 cup Vital Choice organic extra virgin olive oil
• 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)

Instructions

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.