For the salmon patties:

• 1/4 cup red bell pepper, diced
• 1/4 cup yellow bell pepper, diced
• 6 tbsp panko
• 1 clove garlic, minced
• 1 pound wild salmon fillet
• 1 large egg, lightly beaten
• 1/2 tablespoon reduced sodium soy sauce
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon kosher saltcooking spray
• 4 cups baby arugula
• 4 oz avocado, sliced

Remove the skin from the salmon, and cut about a 4 oz piece off. 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.

In a medium bowl combine the salmon with the bell peppers, panko and garlic.

In a small bowl, combine egg, soy sauce, lemon juice, and salt; add to salmon mixture, tossing gently to combine. Form mixture into 4 patties and refrigerate at least one hour, this will help the burgers become firm and hold together during cooking.

Lightly coat a grill pan or skillet with cooking spray. Place over medium-high heat until hot. Cook the patties 4 to 5 minutes per side, or until cooked through.

Place arugula on each plate, top each with salmon burger, 1 tbsp of mayo and avocado slices – enjoy!