Martha Jefferson Neuroscience Center now open!
- Cut 1.3 pounds boneless, skinless salmon into chunks. Place salmon chunks into food processor and pulse until coarsely ground. Place into a mixing bowl.
- Stir in ½ cup sliced ripe olives, ¼ cup chopped fresh chives, 2 teaspoons crushed fennel seeds, and 1 teaspoon minced lemon zest. Can add a few tablespoons of egg white or reduced-fat mayonnaise if it seems that the salmon may not hold together when formed into patties.
- In small bowl stir together ¼ cup sliced ripe olives, ¼ cup thinly sliced shallots, 3 cups loosely packed arugula leaves and 2 tablespoons fresh lemon juice. This will be a topper for the salmon burgers.
- Form salmon into 6 patties. Grill over medium-high heat for 4-6 minutes on each side, or bake in 350-degree oven until lightly brown. Turn and bake until browned on other side. Serve on multi-grain buns with arugula mix. Makes 6 servings.