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Salmon Burgers With Olive Tapenade
Ingredients
- 1 lb salmon filets bones removed
- 1 Tbsp. mayonnaise
- 1 Tbsp. Dijon mustard
- Grated zest of 1 orange
- 1 x shallot chopped
- 1 Tbsp. minced fresh tarragon
- 1/2 tsp salt
- 1/8 tsp freshly-grnd black pepper
- 1/4 c. fresh bread crumbs
- 1 Tbsp. extra virgin olive oil
- 1 lrg fennel bulbs or possibly 2 small
- 4 x crusty sandwich rolls
- 1/2 c. black olive tapenade
Directions
- Cut salmon into 1-inch pcs and place in bowl of food processor with mayonnaise, mustard, zest, shallot, tarragon, salt and pepper. Pulse to combine, stopping when you have small chunks which resemble a grnd-meat mix. Place in bowl and stir in bread crumbs. Divide mix into 4 balls and compress tightly to create into patties.
- Heat oil in large skillet over medium heat and cook burgers till lightly browned but cooked through, 3 to 4 min per side. Use vegetable peeler to shave thin slices of fennel. Top burgers with fennel slices and serve open faced or possibly sandwich-style on rolls spread with a few Tbsp. of olive tapenade.
- This recipe yields 4 servings.
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