• 1 pound skinless wild salmon fillet
• 1 tablespoon Dijon mustard
• 1 tablespoon reduced-fat mayonnaise
• 1 tablespoon chopped fresh chives
• 1 tablespoon soy sauce
• 1 teaspoon Asian sesame oil
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 1/3 cup sesame seeds
• 2 teaspoons peanut oil
• 4 whole wheat buns
• 4 slices tomato
• 1 1/2 cups baby greens

Remove and discard any bones from salmon, then cut into 1-inch pieces. In a food processor, pulse salmon just until finely chopped (do not overprocess). Transfer salmon to a medium bowl. Add mustard, mayonnaise, chives, soy sauce, sesame oil, salt, and pepper; stir to combine. Form mixture into four 3 1/2-inch patties. Generously sprinkle one side of each patty with sesame seeds.

Brush peanut oil over bottom of a large nonstick skillet to coat evenly. Place skillet over medium-high heat. Place burgers, seed side down, in skillet; cook until sesame seeds brown lightly, 2 to 3 minutes, reducing heat slightly if necessary. With a spatula, gently turn burgers over and cook just until opaque in the center, about 3 minutes.

Transfer salmon burgers to buns, and top with tomato slices and greens.

Per serving (with bun): 346 calories (47% from fat); 18 g fat (2.5 g saturated, 7 g monounsaturated, 8.5 g polyunsaturated); 20 g protein; 20 g carbohydrates; 4 g fiber; 60 mg cholesterol; 142 mg calcium