Categories: Fish, Hamburgers, Main Dish, Rachael Ray

Ingredients

• About 1/3 cup Dijon mustard
• 3 tablespoons honey
• 4 skinless salmon fillets (6 ounces each), cut into cubes
• Salt and pepper
• 1/4 cup fresh chives, finely chopped
• 1 tablespoon Old Bay seasoning (about a palmful)
• 1 teaspoon grated lemon zest
• Extra virgin olive oil (EVOO), for drizzling
• Softened butter, for spreading
• 2 sandwich-size sourdough English muffins, split and toasted
• Thinly sliced English (seedless) cucumbers and red onions, plus a couple handfuls of watercress or upland cress, for topping

Directions

1. In a small bowl, stir together the mustard and honey. Using a food processor, pulse the salmon to finely chop. Place in a bowl and season with salt and pepper. Add 2 tablespoons of the honey mustard, the chives, Old Bay and lemon zest. Form into four large burgers.

2. Drizzle some EVOO into a large nonstick skillet or griddle. Add the burgers and cook, turning once, over medium-high heat for 6 minutes for medium-rare, 10-12 minutes for medium-well doneness.

3. Lightly butter the English muffins. Top each muffin half with the salmon burgers, remaining honey-mustard sauce, sliced cucumbers and onion and the cress. Eat these patties with a knife and fork.

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