Kosher salt and freshly ground black pepper, to taste
3/4 cup cooked quinoa
2 tbsp Dijon mustard
1/2 tsp Old Bay
1 large egg, beaten
For the salad:
2 1/2 tbsp olive oil
2 1/2 tbsp champagne vinegar
2 tbsp minced shallots
1 1/ 4 tsp dijon mustard
salt and pepper, to taste
10 loose cups baby arugula
1 large pink grapefruit, peeled and diced
In a small bowl, whisk the olive oil, vinegar, shallots, dijon, salt and pepper.
Cut about a 4 oz piece off or the salmon and place in a food processor or chopper to finely chop. This will help hold the burgers together.
With a knife finely chop the remaining salmon, transfer to a large work bowl.
Heat a large nonstick skillet over medium heat, add the oil and saute shallots and kale. Season with salt and pepper and cook over medium heat until wilted and tender, about 4 to 5 minutes.
Transfer to the bowl with salmon along with quinoa, Dijon, Old Bay and egg. Mix to combine, then form into 5 patties, about 1/2 cup each.
Lightly heat a nonstick grill pan or skillet over medium heat, when hot spray with oil and add the salmon patties. Cook the 4 to 5 minutes, then gently turn and cook an additional 4 to 5 minutes, or until cooked through.
Toss the dressing with the arugula and grapefruit; divide on four plates.