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.

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