Ingredients: |
Ingredients: 1 1/4 pounds center-cut salmon fillet, skin and
pin bones removed
2 tablespoons dijon mustard
1 tablespoon mayonnaise
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest
Pinch of cayenne pepper
2 scallions, chopped
1 cup plus 2 tablespoons panko (Japanese
breadcrumbs)
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, plus more
for brushing
4 brioche buns, split
Tartar sauce and arugula, for top
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Directions: |
Directions:Cut three-quarters of the salmon into
1/4-inch pieces. Put in a large bowl.
Cut the rest of the salmon into chunks;
transfer the chunks to a food processor
along with the mustard, mayonnaise,
lemon juice, lemon zest and cayenne.
Pulse to make a paste. Add the pureed
salmon mixture to the bowl with the diced
salmon. Add the scallions, 2 tablespoons panko, 1/2 teaspoon salt, and black pepper
to taste. Gently mix until just combined.
Line a baking sheet with parchment paper and brush with olive oil. Divide the
salmon mixture into 4 mounds on the parchment paper. With damp hands, pat
into 4-inch-wide, 3/4-inch-thick patties. Cover loosely with plastic wrap and refrigerate
at least 30 minutes.
Spread the remaining 1 cup panko on a plate. Press both
sides of the salmon patties in the panko. Heat the olive oil in a large nonstick or
cast-iron skillet over medium-high heat. Add the patties (in batches if necessary) and cook until browned on the bottom, 3 to 4 minutes, adjusting the heat if necessary.
Turn and cook until the other side is browned and the patties feel springy in the
center, 3 to 4 more minutes. Transfer to a paper towel-lined plate to drain; season
with salt.
Meanwhile, arrange the buns, cut-side up, on a broiler pan and broil until
toasted, 1 to 2 minutes. Serve the patties on the buns; top with tartar sauce and
arugula.
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