Oceana's salmon burgers
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Pieces flat bread; such as pita or tandoori nan bread | |
| Olive oil; enough to coat flat bread | ||
| 24 | ounces | Certified Quality Bay of Fundy Salmon; skin removed and finely chopped by hand |
| 1 | cup | Red and green bell peppers; seeded and diced |
| ¼ | cup | Scallions; chopped |
| ¼ | cup | Heavy cream |
| 2 | teaspoons | Tabasco |
| 2 | teaspoons | Kosher salt |
| Freshly ground black pepper; to taste | ||
| 2 | Egg whites; firmly whipped to soft peaks | |
| 1 | tablespoon | Canola oil |
| 2 | teaspoons | Butter |
Directions
Subject: recipelu Good Morning American Recipes 1. Heat grill. Using a pastry brush or your fingers, coat each side of the flat bread with a thin layer of olive oil. Place on grill and cook until brown, approximately 2 minutes. Turn bread over and broil another 2 minutes. When cooled enough to handle, trim the ends (about ¾ inches).
You should have 8 slices.
2. Meanwhile, put the chopped salmon into a mixing bowl. Add peppers, scallions and heavy cream, and combine. Blend in tabasco, salt, and pepper.
Gently fold in 4 tablespoons of egg whites (1 tablespoon per burger), being careful not to break the whipped egg whites as you fold them in. Form into four patties, 4" in diameter and ¼ inch thick.
4. Place a large non-stick griddle pan on the grill and allow to heat for 5 minutes. Brush pan with canola, (or vegetable) oil and lay salmon burgers on griddle. Place ½ teaspoon of butter next to each burger. Saut‚ 2-½ minutes and flip (the burgers should be browned). Continue cooking 2 minutes until nicely browned on both sides. Remove each burger to a slice of bread.
5. On top of the burger place one thick slice of fresh tomato, one heaping teaspoon of tartar sauce, top with ¼ cup of mesclun (or other tender garden greens) and top with one slice of bread. Serve with grilled corn and tomato salsa.
MC Formatted and MC Busted by Barb at PK on 3/14/98 Posted to recipelu-digest by "abprice@..." <abprice@...> on Mar 15, 1998