GMA Recipe: Salmon Burgers with Green Tartar Sauce

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Salmon Burgers with Green Tartar Sauce
From chef Rick Moonen
1997

Oceana's seafood expert Rick Moonen presents a combination of America's most popular dishes with it's most popular fish.

Ingredients

4 pieces of flat bread such as pita or tandoori nan bread (middle eastern flat 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 cup of seeded and diced red and green bell peppers

1/4 cup of chopped scallions

1/4 cup of heavy cream

2 teaspoons of tabasco

2 teaspoons of kosher salt

Freshly ground black pepper to taste

2 egg whites, firmly whipped to soft peaks

1 tablespoon of canola oil

2 teaspoons of butter

Directions

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 3/4ł). 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, 4ł in diameter and 1/4ł 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. Sauté 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
Ingredients

1/2 cup of chopped cornichons

1/3 chopped capers

3 medium shallots, peeled and roughly chopped

1 1/3 cups of mayonnaise

1 teaspoon of dijon-style mustard

3 heaping tablespoons of chopped dill

4 heaping tablespoons of chopped chives

4 heaping tablespoons of chopped parsley

2 teaspoons of lemon juice

1 teaspoons of freshly ground black pepper

1/2 cup of olive oil

Directions

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