Salmon Burgers With Green Tartar Sauce

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Eggs		Gma1	1	Servings

INGREDIENTS

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	oz	Certified Quality Bay of
		Fundy Salmon skin
		removed
		and
		finely chopped by
		hand
1	c	Seeded and diced red and
		green bell
		peppers
1/4	c	Chopped scallions
1/4	c	Heavy cream
2	t	Tabasco
2	t	Kosher salt
		Freshly ground black pepper
		to taste
2		Egg whites, firmly whipped
		to
		soft peaks
1	T	Canola oil
2	t	Butter
1/2	c	Chopped cornichons
1/3		Chopped capers
3		Shallots, peeled and roughly
		chopped
1 1/3	c	Mayonnaise
1	t	Dijon-style mustard
3	T	Chopped dill
4	T	Chopped chives
4	T	Chopped parsley
2	t	Lemon juice
1	t	Freshly ground black pepper
1/2	c	Olive oil

INSTRUCTIONS

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
3/4&Ograve;). You should have 8 slices. 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&Ograve; in diameter and 1/4&Ograve; thick. 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 1/2 teaspoon of butter next to each burger.  Saut 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. On top of the burger place one thick  slice of fresh
tomato, one heaping teaspoon of tartar sauce, top with  1/4 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:  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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2968 Calories From Fat: 2344 Total Fat: 265.5g Cholesterol: 202.9mg Sodium: 7557.5mg Potassium: 2857.8mg Carbohydrates: 141.1g Fiber: 23.9g Sugar: 45.2g Protein: 31.3g