| 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 |
ts |
Tabasco |
| 2 |
ts |
Kosher salt |
|
|
Freshly ground black pepper to taste |
| 2 |
|
Egg whites; firmly whipped to |
|
|
; soft peaks |
| 1 |
tb |
Canola oil |
| 2 |
ts |
Butter |
| 1/2 |
c |
Chopped cornichons |
| 1/3 |
|
Chopped capers |
| 3 |
md |
Shallots; peeled and roughly |
|
|
; chopped |
| 1 1/3 |
c |
Mayonnaise |
| 1 |
ts |
Dijon-style mustard |
| 3 |
tb |
Chopped dill |
| 4 |
tb |
Chopped chives |
| 4 |
tb |
Chopped parsley |
| 2 |
ts |
Lemon juice |
| 1 |
ts |
Freshly ground black pepper |
| 1/2 |
c |
Olive oil |
INSTRUCTIONS
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 3/4Ò). 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 1/4Ò 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 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.
5. 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:
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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