Tonight’s simple summer dinner #ddsimplesummer was a great one and perfect for hosting guests! Herby salmon burgers with arugula-avocado salad and grilled veggies! For the Salmon Burgers: 2 lbs boneless, skinless center cut salmon 2 cloves minced garlic ¼ cup minced shallot 2 tbsp finely chopped tarragon leaves 2 tbsp finely chopped dill fronds ½ cup roughly chopped scallions, green parts only 2 tsp dijon mustard 1 tbsp mayo 2 tsp crystals hot sauce 2 tbsp tapioca flour ¼ cup cassava flour 1 ½ tsp kosher salt 1 tsp freshly cracked black pepper For the Lemony-Arugula Salad: 2 tbsp EVOO ½ tsp dijon mustard 1 tbsp lemon juice 1 clove minced garlic Salt and pepper to taste 1 [5-ounce] bag baby arugula 1/2 English cucumber, thinly sliced 1 avocado, pitted and sliced Cut the salmon into 2 inch chunks. In two separate batches, add the salmon to a food processor or blender and pulse until the salmon is a coarse, meat-like consistency-- about 10-15 pulses, scraping down the sides as needed. Transfer the mixture to a large mixing bowl and continue until all of the salmon is done. Add the garlic, shallot, tarragon, dill, scallions, dijon, mayo, hot sauce and mix until well combined. Add the tapioca, cassava, salt and pepper and mix once more until well combined. Cover and refrigerate for at least 30 minutes to let set. Form the salmon into 8 equal burgers. Grill over medium high heat in a grill or grill pan for about 3 mins per side (or until they have formed a golden crust and flip easily). Let rest for 5 mins prior to serving. In a small bowl, whisk together all of the salad ingredients (except for the arugula, avocado and cucumber) until we’ll combined. Right before serving, toss with the arugula, cucumber. Add the avocado and gently toss once more. Serve and enjoy with other grilled veggies that you have! So healthy and delish!
