Chef Rick Moonen cooks up this delicious seafood dish that serves six!
- 4 naan bread
- olive oil
- 1 1/2 pounds skinless (True North Salmon fillet, chilled in the freezer for 20 to 30 minutes)
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1/4 cup chopped scallions
- ¼ cup heavy cream
- 2 teaspoons Tabasco sauce
- 2 teaspoons salt
- Freshly ground white pepper
- 1 large egg white , (whipped to soft peaks)
- 1 tablespoon canola oil
- 2 teaspoons unsalted butter
- 1/4 cup chopped cornichons
- 1 tablespoon chopped capers
- 1 medium shallot , coarsely chopped
- 2 cups mayonnaise
- 1/2 teaspoon Dijon mustard
- 2 heaping tablespoons chopped fresh chives
- 1 1/2 heaping tablespoons chopped fresh dill
- 2 heaping tablespoons chopped fresh flat-leaf parsley
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon freshly ground white pepper
- 1/4 cup olive oil
1 ripe beefsteak tomato, cored and cut into 4 thick slices
Green Tartar Sauce ( see recipe)
A handful of tender salad greens
Heat the broiler. Using a pastry brush or your fingers, coat each side of the naan bread with a thin layer of olive oil. Place on the broiler rack and broil for about 2 minutes, until brown. Turn and broil for another 2 minutes. Wrap in a kitchen towel.
Sharpen your knife and finely dice the salmon. Place the salmon in a medium bowl. Add the bell peppers, scallions, and cream and combine gently with your hands. Season with the Tabasco, salt, and white pepper. Gently fold in 1/4 cup of the beaten egg white. Form into 4 patties.
Heat the canola oil in a large nonstick skillet over medium heat and put 1/2 teaspoon of butter next to each burger. Cook for 3 minutes, and then flip until browned. Cook for another 2 minutes or until nicely browned on both sides.
Split the naan bread open. Set each burger on one pita half and top with a slab of tomato, a dollop of tartar sauce, some if the greens and the other naan half.
INSTRUCTIONS FOR GREEN TARTAR SAUCE:
Drop the cornichons, capers, and shallot into a food processor. Then process for a few seconds just to combine; add the mayonnaise, mustard, herbs, lemon juice, and white pepper and process for about 8 seconds to blend well. Scrape down the sides. With the motor running, add the oil in a slow, steady stream.
Scrape the tartar sauce out into an airtight container, cover, and refrigerate for 24 hours before using.