Ingredients

Preparation and cooking time under 30 minutes

For Tomato Relish:
1 ripe large tomato, seeded and cut into 1/2-inch dice
1 tablespoon finely chopped shallot
1 tablespoon sherry vinegar or balsamic vinegar
1 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper to taste

For the burgers:
1 1/2 pounds skinless salmon fillet, cut into 1-inch chunks
2 tablespoons pesto, homemade or store-bought
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons extra-virgin olive oil
4 soft rolls, split
12 large arugula leaves or 4 red-leaf lettuce leaves

Directions

To make the relish: Mix the tomato, shallot, vinegar and oil in a small bowl. Season with salt and pepper. Set aside while you prepare the salmon.

Place the salmon, pesto, salt and pepper in a food processor and pulse until the salmon is finely chopped. Rinse your hands under cold water, and form the salmon mixture into 4 patties about 4 inches wide.

Heat the oil in a large nonstick skillet over medium-high heat. Add the patties and cook until the underside is lightly browned, about 1 1/2 minutes. Turn and cook until the other side is lightly browned, about 1 1/2 minutes for medium-rare salmon burgers; do not overcook.

For each sandwich, place a burger on the bottom half of a roll and top with a spoonful of the tomato relish, 3 arugula leaves, and the top of the roll. Serve immediately. Makes 4 sandwiches.