Ingredients

1 pound skinless wild salmon fillet
1 Tbsp Dijon mustard
1 Tbsp reduced-fat mayonnaise
1 Tbsp chopped fresh chives
1 Tbsp soy sauce
1 tsp Asian sesame oil
1/4 tsp salt
1/8 tsp freshly ground pepper
1/3 cup sesame seeds
2 tsp peanut oil
4 whole wheat buns
4 tomato slices
1-1/2 cups baby greens

Method

  1. Remove and discard any bones from salmon, then cut into 1-inch pieces.
  2. In a food processor, pulse salmon just until finely chopped (do not over-process).
  3. Transfer salmon to a medium bowl. Add mustard, mayonnaise, chives, soy sauce, sesame oil, salt, and pepper; stir to combine.
  4. Form mixture into four 3-1/2-inch patties. Generously sprinkle one side of each patty with sesame seeds.
  5. Brush peanut oil over bottom of a large nonstick skillet to coat evenly. Place skillet over medium-high heat.
  6. 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, about 3 minutes.
  7. Transfer salmon burgers to buns, and top with tomato slices and greens before serving.

Makes 4 servings.

Source: The Oprah Magazine Cookbook

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