Instructions

• Whisk the dressing: in a small bowl combine 2 1/2 tbsp olive oil, 2 1/2 tbsp champagne vinegar, 2 tbsp minced shallots, 1 1/4 tsp Dijon mustard and salt and pepper to taste. Set the dressing aside.
• Prepare the salmon for binding: cut off about a 4 oz piece of the 16 oz salmon fillet and place that piece in a food processor or chopper. Pulse until the salmon is finely chopped but not puréed. Finely chop the remaining salmon with a knife and transfer it to a large mixing bowl. Add the processed salmon to the bowl.
• Sauté the shallots and kale: heat a large nonstick skillet over medium heat and add 1 tsp olive oil. Add 1/3 cup diced shallots and 1 cup chopped kale, season with kosher salt and freshly ground black pepper to taste, and cook, stirring occasionally, until the shallots are softened and the kale is wilted and tender, about 4 to 5 minutes. Transfer the cooked shallots and kale to the bowl with the salmon and let cool slightly.
• Make the burger mixture: to the bowl with salmon, add 3/4 cup cooked quinoa, 2 tbsp Dijon mustard, 1/2 tsp Old Bay seasoning and 1 large beaten egg. Mix gently but thoroughly until evenly combined. Form the mixture into 5 patties, about 1/2 cup each.
• Cook the patties: lightly heat a nonstick grill pan or skillet over medium until hot. Add the salmon patties and cook without moving them for 4 to 5 minutes, then gently flip and cook an additional 4 to 5 minutes, or until the patties are cooked through and lightly browned.
• Assemble and serve: toss 10 loose cups baby arugula and the peeled, diced flesh of 1 large pink grapefruit with the reserved dressing. Divide the salad evenly among five plates and top each salad with one salmon quinoa burger. Serve immediately.