Ingredients:

Salmon Burgers

• 1 pound fresh salmon, skinless

• 2 tbsp Dijon mustard

• 5 tbsp shallots, minced

• 1 tbsp capers

• 2 tbsp dill, chopped

• ½ tsp salt & pepper (or to taste)

• ½ cup panko breadcrumbs

• 2 tbsp olive oil

Lemon Dill Aioli

• ½ cup mayonnaise

• 2 tbsp mustard

• 1 tsp lemon juice

• 1 tsp lemon zest

• ¼ tsp cayenne pepper

• 2 tsp shallots, minced

• 2 tsp dill, chopped

Burger Fixings (Optional)

• Burger buns of your choice

• 1 avocado, thinly sliced

• 1 tomato, sliced

• Red onions, thinly sliced

• Bibb lettuce leaves

Instructions:

Prepare the Salmon Burgers

1. Cut the salmon into chunks and place it in a food processor. Pulse until roughly chopped (do not over-process; you want some texture).

2. In a large bowl, mix the chopped salmon with Dijon mustard, shallots, capers, dill, salt, pepper, and panko breadcrumbs. Stir to combine.

3. Divide the mixture into 4 equal portions and shape them into patties. Place on a plate and refrigerate for 15-20 minutes to firm up.

Make the Lemon Dill Aioli

1. In a small bowl, whisk together mayonnaise, mustard, lemon juice, lemon zest, cayenne pepper, shallots, and dill.

2. Set aside in the refrigerator until ready to use.

Cook the Salmon Burgers

1. Heat 2 tbsp olive oil in a large skillet over medium heat.

2. Cook the salmon patties for about 3-4 minutes per side, until golden brown and cooked through.

Assemble the Burgers

1. Toast the burger buns if desired.

2. Spread a generous amount of lemon dill aioli on the bottom bun.

3. Place the cooked salmon patty on top, then add avocado slices, tomato, red onions, and lettuce, if using.

4. Top with the other half of the bun.

Step 7: Serve and Enjoy

• Serve the salmon burgers with crispy yucca fries and a side of bean cilantro dip.

• Enjoy your flavorful and vibrant meal!