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TRUE NORTH SALMON BURGERS WITH GREEN TARTAR SAUCE
Prep Time
20 mins
 

Chef Rick Moonen cooks up this delicious seafood dish that serves six!


           -   https://tinyurl.com/hallmarkchannel

Course: Main Course
Servings: 6
Ingredients
ACCEPT SUBSTITUTES
Char and rainbow trout make great burgers. You can also try bluefish, striped bass, or swordfish.
Serves 4
  • 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
GREEN TARTAR SAUCE
This sauce is best made ahead of time. Letting it sit in the refrigerator for about 24 hours gives the flavors time to develop.
Makes about 2 1/2 cups
  • 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
Instructions
FOR SERVING:
  1. 1 ripe beefsteak tomato, cored and cut into 4 thick slices
  2. Green Tartar Sauce ( see recipe)
  3. A handful of tender salad greens
  4. 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.
  5. 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.
  6. 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.
  7. 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.

  8. 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.

  9. Scrape the tartar sauce out into an airtight container, cover, and refrigerate for 24 hours before using.

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