Lemon-Dill Salmon Burgers

Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skin sides up. Cook 2 to 3 minutes per side, or until lightly browned and cooked through. Transfer to a large bowl and set aside to cool for 5 minutes. Remove and discard the skin from the fillets; using a fork, flake the fillets into small pieces. Wipe out the pan.

While the salmon cooks, wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Remove the butter from the refrigerator. Pick the dill off the stems; discard the stems and roughly chop. Quarter and deseed the lemon. Remove and discard the corn husks and silks; halve the cobs. Halve the buns. Core the tomato; cut into 4 rounds. Peel and mince the garlic; smash with the side of your knife until it resembles a paste (or use a zester). In a bowl, combine the mayonnaise and as much of the garlic paste as you’d like; season with salt and pepper to taste.

Crack the eggs into a bowl; beat until smooth. To the bowl of flaked salmon, add the eggs, breadcrumbs, dill and the juice of 2 lemon wedges. Drizzle with olive oil; season with salt and pepper. Gently mix to combine. Set aside for 5 minutes. Using your hands, form into four ½-inch-thick patties; squeeze firmly to tightly pack. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the patties; cook 3 to 5 minutes per side, or until browned and cooked through. Transfer to a plate. Wipe out the pan.

While the patties cook, add the corn to the pot of boiling water and cook 2 to 3 minutes, or until bright yellow and slightly softened. Drain thoroughly and return to the pot. Off the heat, add the butter and toss to thoroughly coat; season with salt and pepper. Set aside in a warm place.

In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Working in batches, add the buns, cut sides down. Toast 30 seconds to 1 minute, or until lightly browned. Transfer to a plate.

In a bowl, combine the arugula, the juice of the remaining lemon wedges and a drizzle of olive oil. Season with salt and pepper; toss to mix. Spread the aioli onto the cut sides of the toasted buns. Divide the cooked patties and tomato between the bun bottoms; season with salt and pepper. Top with the arugula and bun tops. Divide the burgers and cooked corn between 4 dishes. Enjoy!