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Salmon Burgers With Olive Tapenade Recipe - Cooking Index

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Salmon Burgers With Olive Tapenade

Type: Fish
Courses: Sandwiches
Serves: 4 people

Recipe Ingredients

1 lb 454g / 16ozSalmon filets - bones removed
1 tablespoon 15mlMayonnaise
1 tablespoon 15mlDijon mustard
  Grated zest of 1 orange
1   Shallot - minced
1 tablespoon 15mlChopped fresh tarragon
1/2 teaspoon 2.5mlSalt
1/8 teaspoon 0.6mlFreshly-ground black pepper
1/4 cup 36g / 1.3ozFresh bread crumbs
1 tablespoon 15mlOlive oil
1 tablespoon 15mlFennel bulbs or 2 small (large)
4   Crusty sandwich rolls
1/2 cup 118mlBlack olive tapenade

Recipe Instructions

Cut salmon into 1-inch pieces 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 that resemble a ground-meat mixture. Place in bowl and stir in bread crumbs. Divide mixture into 4 balls and compress tightly to form into patties.

Heat oil in large skillet over medium heat and cook burgers until lightly browned but cooked through, 3 to 4 minutes per side. Use vegetable peeler to shave thin slices of fennel. Top burgers with fennel slices and serve open faced or sandwich-style on rolls spread with a few tablespoons of olive tapenade.

This recipe yields 4 servings.

Each serving: 535 calories; 1,603 mg sodium; 53 mg cholesterol; 21 grams fat; 57 grams carbohydrates; 25 grams protein; 2.50 gram fiber.

The Los Angeles Times, 01-03-2001


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