Salmon Burgers with Green Tartar Sauce

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Salmon Burgers with Green Tartar Sauce Ingredients

4 Pieces flat bread such as	; soft peaks
; bread, bread, found in	1 tb Canola oil
; some specialty food	2 ts Butter
; stores)	GREEN TARTAR SAUCE
Olive oil; enough to coat	1/2 c Chopped cornichons
; bread	1/3 Chopped capers
24 oz Certified Quality Bay of	3 md Shallots; peeled and roughly
; finely chopped by	; chopped
; hand	1 1/3 c Mayonnaise
1 c Seeded and diced red and	1 ts Dijon-style mustard
; peppers	3 tb Chopped dill
1/4 c Chopped scallions	4 tb Chopped chives
1/4 c Heavy cream	4 tb Chopped parsley
2 ts Tabasco	2 ts Lemon juice
2 ts Kosher salt	1 ts Freshly ground black pepper
Freshly ground black pepper	1/2 c Olive oil
2 Egg whites; firmly whipped

Instructions for Salmon Burgers with 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 3/4?). 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, 4? in diameter and 1/4? 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 : Oceanas seafood expert Rick Moonen presents a combination of Americas most popular dishes with its most popular fish. Recipe by: Good Morning America Converted by MM_Buster v2.0l.

Main Ingredient: FishCuisine: American

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