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. saute 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 NOTES : Oceanas seafood expert Rick Moonen presents a combination of Americas most popular dishes with its most popular fish. Recipe by: Good Morning America
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1474g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 2526 (82%)|
|Amt Per Serving||% DV|
|Total Fat 280.6g||374 %|
|Saturated Fat 48.1g||240 %|
|Monounsaturated Fat 97.1g|
|Polyunsanturated Fat 123g|
|Cholesterol 221.6mg||68 %|
|Sodium 6909.6mg||238 %|
|Potassium 355.8mg||9 %|
|Total Carbohydrate 154.6g||45 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 152.2g|
|Protein 8.6g||12 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3097
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!