SALMON BURGERS WITH TARTAR SAUCE
"Let's do burgers" has taken a new meaning. Use fresh salmon for this recipe. The burger patties can be prepared 2 hours in advance.
Recipe Information:
| Serves: | Salmon Portion | Course | Cooking Method | Preparation Time: |
|---|---|---|---|---|
| 6 | Fresh Salmon | Savoury | Other | Over 1 hour |
Ingredients:
- 4 kaiser rolls, or hamburger buns
- 1 tablespoon butter, softened
- 1 pound salmon, boned and skinned
- 1/2 cup seeded and diced red bell pepper
- 1/2 cup seeded and diced green bell pepper
- 2 tablespoons chopped green onion
- 1/4 teaspoon green tabasco sauce
- 1 tablespoon fresh dill, chopped
- to taste salt, ground black pepper
- 1 egg white
- 1 tablespoon canola oil
- 2 teaspoon butter
- 4 thick slices large tomatoes
- 1/2 cup tartar sauce
- 2 cups cole slaw
Method:
Preheat the broiler. Lightly brush bread with butter. Broil on both sides for about 2 minutes. Set aside. To prepare the salmon burger mixture: Cube the boneless and skinless salmon. Chop finely on a cutting board. In a large bowl, combine the salmon with the red and green peppers, green onion, tabasco, salt and pepper to taste. Beat the egg white with a wire whisk until soft peaks form. Fold into the salmon mixture. Divide into 4 equal portions, shape into patties 3/4-inch thick and 4 inches in diameter. Refrigerate the patties on a tray until ready to use. When chilled they hold together better. Preheat a large nonstick skillet on the stove over medium heat until hot. Brush the salmon burgers with canola oil on both sides, and carefully place in the skillet. Cook until browned, 3 to 5 minutes. Turn and continue cooking the burgers until they are browned and just cooked through.
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