Salmon burgers with green tartar sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Pieces flat bread such as pita or tandoori nan; (middle eastern flat | |
| ; bread, bread, found in | ||
| ; some specialty food | ||
| ; stores) | ||
| Olive oil; enough to coat flat | ||
| ; bread | ||
| 24 | ounces | Certified Quality Bay of Fundy Salmon; skin removed and |
| ; finely chopped by | ||
| ; hand | ||
| 1 | cup | Seeded and diced red and green bell |
| ; peppers | ||
| ¼ | cup | Chopped scallions |
| 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 |
| ½ | cup | Chopped cornichons |
| ⅓ | Chopped capers | |
| 3 | mediums | Shallots; peeled and roughly |
| ; chopped | ||
| 1⅓ | cup | Mayonnaise |
| 1 | teaspoon | Dijon-style mustard |
| 3 | tablespoons | Chopped dill |
| 4 | tablespoons | Chopped chives |
| 4 | tablespoons | Chopped parsley |
| 2 | teaspoons | Lemon juice |
| 1 | teaspoon | Freshly ground black pepper |
| ½ | cup | Olive oil |
Directions
GREEN TARTAR SAUCE
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 ¾Ò). 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, 4Ò in diameter and ¼Ò 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. SautŽ 2* 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.
Yields 4 servings
Green Tartar Sauce:
1. Using a food processor fitted with the sharp blade, add cornichons, capers and shallots to the work bowl. Process for a few seconds just to combine. Add the mayonnaise, mustard, herbs, lemon juice, and pepper, and process for 8 seconds to blend well. Open the pour spout, and with the motor running, slowly add the oil in a stream. Remove the tartar sauce to an air-tight container and refrigerate for twenty four hours before using to allow flavors to develop.
Makes about 3 cups
Converted by MC_Buster.
NOTES : Oceana's seafood expert Rick Moonen presents a combination of America's most popular dishes with it's most popular fish.
Recipe by: Good Morning America Converted by MM_Buster v2.0l.