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Pesto Salmon Burgers with Asparagus and Tomato Salad

4/10/2019, noon
YIELDS: 4 / TOTAL TIME: 25 MINS INGREDIENTS 1 lb. asparagus, trimmed and cut into 2-inch pieces 3 tbsp. olive ...

YIELDS: 4 / TOTAL TIME: 25 MINS

INGREDIENTS

1 lb. asparagus, trimmed and cut into 2-inch pieces

3 tbsp. olive oil

kosher salt

Pepper

1 1/4 lb. skinless salmon fillet, cut into 1-inch pieces

4 scallions, thinly sliced

4 rolls, split and toasted

4 tbsp. prepared pesto

2 c. mixed greens

1 lb. small tomatoes (such as cocktail, Campari, or plum), quartered

1/4 c. small fresh mint leaves

DIRECTIONS

  1. Heat broiler. On a large rimmed baking sheet, toss the asparagus with 1 tablespoon oil, and 1/4 teaspoon each salt and pepper. Broil until just tender, 4 to 5 minutes.

  2. Meanwhile, place the salmon in a food processor and pulse 4 to 5 minutes just until coarsely chopped (it should still be somewhat chunky). Add half the scallions and 1/4 teaspoon each salt and pepper and pulse 2 times to combine. Form the mixture into four 3/4-inch thick patties.

  3. Heat 1 tablespoon oil in a large non stick skillet over medium heat and cook the patties, turning once (do not press or flatten), until opaque throughout, 2 to 3 minutes per side. Transfer to rolls and top with pesto and greens.

  4. In a large bowl, toss together the tomatoes, asparagus, remaining scallions, remaining tablespoon of oil and 1/4 teaspoon each salt and pepper; fold in the mint. Serve with the salmon burger.