RECIPE

Open-Face Salmon Burgers with Honey Mustard

This heart-healthy fish burger is a tasty alternative to meat.

Ingredients

  • About 1/3 cup Dijon mustard
  • 3 tablespoons honey
  • 4 skinless salmon fillets (6 ounces each), cut into cubes
  • Salt and pepper
  • 1/4 cup fresh chives, finely chopped
  • 1 tablespoon Old Bay seasoning (about a palmful)
  • 1 teaspoon grated lemon zest
  • Extra virgin olive oil (EVOO), for drizzling
  • Softened butter, for spreading
  • 2 sandwich-size sourdough English muffins, split and toasted
  • Thinly sliced English (seedless) cucumbers and red onions, plus a couple handfuls of watercress or upland cress, for topping

Preparation

In a small bowl, stir together the mustard and honey. Using a food processor, pulse the salmon to finely chop. Place in a bowl and season with salt and pepper. Add 2 tablespoons of the honey mustard, the chives, Old Bay and lemon zest. Form into four large burgers.


Drizzle some EVOO into a large nonstick skillet or griddle. Add the burgers and cook, turning once, over medium-high heat for 6 minutes for medium-rare, 10-12 minutes for medium-well doneness.

Lightly butter the English muffins. Top each muffin half with the salmon burgers, remaining honey-mustard sauce, sliced cucumbers and onion and the cress. Eat these patties with a knife and fork.

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