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Dinner Time… again

Salmon Burgers on Arugula-Onion Salad (courtesy of PaleoTable.com


1 pound skinless center-cut salmon fillets, cut into 1-inch pieces, divided
2 Tbsp Dijon mustard, divided
2 tsp grated lemon rind
1 bunch fresh tarragon leaves, washed and dried
1 medium shallot, quartered
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
1 Tbsp raw organic honey (optional)
4 cups arugula leaves
1 small or 1/2 large red onion, thinly sliced
1 tsp fresh lemon juice
1 tsp extra virgin olive oil + more for drizzling on burgers


  1. Place 1/4 pound salmon, 1 Tbsp mustard, and rind in food processor; process until smooth. Spoon puree into a large bowl.
  2. Place tarragon leaves in processor and pulse until finely chopped. Remove from processor and add to the large bowl. Repeat the process with the shallots.
  3. Place remaining 3/4 pound salmon in food processor and pulse about 6 times or until it is coarsely chopped.
  4. Fold chopped salmon, tarragon, shallots, salt, and pepper into puree.
  5. Divide mixture into 4 equal parts and shape each portion into a 1/2-inch thick patty. Cover and chill until ready to grill.
  6. Combine remaining 1 Tbsp mustard and honey in a small bowl and set aside.
  7. Combine arugula, onion, lemon juice, and oil in a medium bowl and set aside.
  8. Before grilling, drizzle each side of burgers with olive oil, using your fingers to coat. Place patties on a grill rack. Grill for about 3 minutes on each side, or until cooked through.
  9. To serve, divide arugula salad evenly on 4 plates. Place a burger on top of each salad and drizzle the with honey mustard.

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