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 3/4Ò). 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, 4Ò in diameter and 1/4Ò 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)
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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