Pat salmon filets dry. Season with salt and pepper. Heat 1 T olive oil b medium high heat. Cook 2-3 minutes per side. Transfer to large bel and let cool. Discard skins and flake into small pieces.
In bowl combine 1/4 c mayo with minced garlic. Set aside.
Crack eggs in bowl. Beat. Add flaked salmon, breadcrumbs, dill, and juice of half the lemon. Mix well. Drizzle with olive oil. Season with salt and pepper. Sit for 5 minutes. Heat 1 T olive oil on medium high. Cook salmon patties for 3 minutes on each side.
Toast buns in pan with butter. Spread aioli onto cut buns. Combine arugula the remaining lemon juice and drizzle olive oil. Heat quickly in pan. Serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (227g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 471 (88%)|
|Amt Per Serving||% DV|
|Total Fat 52.3g||70 %|
|Saturated Fat 30.4g||152 %|
|Monounsaturated Fat 12.3g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 129.8mg||40 %|
|Sodium 202.8mg||7 %|
|Potassium 349.9mg||9 %|
|Total Carbohydrate 17.8g||5 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 14.9g|
|Protein 5g||7 %|
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Calories per serving: 537
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