Crispy Salmon Burgers with Summer Herb Aioli and Grilled Tomatoes

Servings: 4
Prep Time: 20 minutes
Cook Time: 15 minutes

Ingredients:

Salmon Burgers:
1 lb Bluehouse salmon filets
1/2 cup panko breadcrumbs
1 egg, lightly beaten
1/4 cup finely chopped red onion
1/4 cup finely chopped fresh parsley
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon garlic powder
Salt and pepper to taste
Olive oil for frying
4 burger buns, toasted
Lettuce leaves
Thinly sliced red onion (optional)
Summer Herb Aioli:
1/2 cup mayonnaise
1 clove garlic, minced
1 tablespoon lemon juice
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh chives
Salt and pepper to taste
Grilled Tomatoes:
2 large tomatoes, thickly sliced
Olive oil
Salt and pepper

Instructions:

1. Prepare the Salmon Burgers:
In a large bowl, combine the finely chopped salmon, panko breadcrumbs, egg, red onion, parsley, Dijon mustard, lemon juice, garlic powder, salt, and pepper.
Mix until well combined. Form the mixture into 4 equal-sized patties.
Heat a drizzle of olive oil in a large skillet over medium heat. Cook the salmon patties for about 3-4 minutes per side, or until golden brown and cooked through. Transfer to a plate lined with paper towels to drain any excess oil.

2. Make the Summer Herb Aioli:
In a small bowl, whisk together the mayonnaise, minced garlic, lemon juice, basil, dill, chives, salt, and pepper. Adjust seasoning to taste. Set aside.

3. Grill the Tomatoes:
Preheat a grill or grill pan over medium-high heat.
Lightly brush the tomato slices with olive oil and season with salt and pepper.
Grill the tomatoes for about 2 minutes per side, or until grill marks appear and the tomatoes are slightly softened. Remove from the grill and set aside.

4. Assemble the Burgers:
Spread a generous amount of the summer herb aioli on the bottom half of each toasted bun.
Place a lettuce leaf on top, followed by a crispy salmon patty.
Add a few grilled tomato slices and, if desired, some thinly sliced red onion.
Top with the remaining half of the bun.