Salmon Burgers

Preheat the oven to 450°F. Place a large piece of foil on a sheet pan. Place the salmon on the foil, skin side down; drizzle with olive oil and season with salt and pepper. Roast in the oven 12 to 14 minutes, or until lightly browned on top. Using a spatula, carefully lift the roasted salmon off its skin; transfer to a large bowl and discard the skin. Using a fork, flake the roasted salmon into small pieces. When the salmon has cooled, drain off and discard any liquid from the bowl.

While the salmon roasts, wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Halve the buns. Peel and mince the garlic. Cut the potatoes into bite-sized pieces. Pick the mint off the stems; discard the stems. Roughly chop the capers. Using a peeler, remove the rind of the lemon, avoiding the pith; mince to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra); place in a bowl with the juice of all 4 lemon wedges and season with salt and pepper.

While the salmon continues to roast, in a medium bowl, combine the crème fraîche, shallot-lemon juice mixture and half the mint (roughly chopping just before adding); season with salt and pepper to taste.

Add the potatoes to the pot of boiling water. Cook 11 to 13 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add the capers and half the crème fraîche sauce; stir to combine and season with salt and pepper to taste.

While the potatoes cook, to the bowl of flaked salmon, add the breadcrumbs, garlic, lemon zest and remaining mint (roughly chopping just before adding); season with salt and pepper. Gently mix to combine. Form the mixture into two ¾-inch-thick patties, squeezing firmly to ensure that the patties are tightly packed. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the patties and cook 2 to 3 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate. Carefully wipe out the pan.

In the pan used to cook the patties, heat 2 teaspoons of olive oil on medium until hot. Add the buns, cut sides down, and toast 2 to 3 minutes, or until golden brown. Transfer to a clean, dry work surface. Place the arugula in a medium bowl; drizzle with olive oil and toss to coat. Season with salt and pepper to taste. Top each toasted bun bottom with a cooked patty, half the remaining crème fraîche sauce, a pinch of the dressed arugula and a toasted bun top. Serve with the potato salad and remaining dressed arugula on the side. Enjoy!