Salmon Burgers With Olive Tapenade Recipe - Cooking Index
1 lb | 454g / 16oz | Salmon filets - bones removed |
1 tablespoon | 15ml | Mayonnaise |
1 tablespoon | 15ml | Dijon mustard |
Grated zest of 1 orange | ||
1 | Shallot - minced | |
1 tablespoon | 15ml | Chopped fresh tarragon |
1/2 teaspoon | 2.5ml | Salt |
1/8 teaspoon | 0.6ml | Freshly-ground black pepper |
1/4 cup | 36g / 1.3oz | Fresh bread crumbs |
1 tablespoon | 15ml | Olive oil |
1 tablespoon | 15ml | Fennel bulbs or 2 small (large) |
4 | Crusty sandwich rolls | |
1/2 cup | 118ml | Black olive tapenade |
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.
Source:
The Los Angeles Times, 01-03-2001
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.