Fresh Salmon Burgers with Tartar Sauce
"by Tony Rosenfeld from Big Buy Cooking. I've made the tartar itself many times it's good with other fish, fresh dill is a must"
Original is 5 servings
Ingredients
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- TARTAR SAUCE
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- TOPPINGS
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Nutritional
- Serving Size: 1 (294.3 g)
- Calories 493.3
- Total Fat - 26.7 g
- Saturated Fat - 4.6 g
- Cholesterol - 104.4 mg
- Sodium - 886.2 mg
- Total Carbohydrate - 22 g
- Dietary Fiber - 1.9 g
- Sugars - 3.4 g
- Protein - 40.8 g
- Calcium - 92.5 mg
- Iron - 1.8 mg
- Vitamin C - 8.2 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Put half of the salmon in a food processor and pulse until it’s coarsely chopped. Transfer to a medium bowl. Chop the remaining salmon in the same manner, and add to the bowl. Fold in the shallot, capers, mustard, and 3/4 tsp. each salt and pepper. Form into 5 about 3/4-inch-thick patties, set on a large oiled plate and cover, and refrigerate until ready to cook (up to 6 hours).
Step 2
Meanwhile, make the tartar sauce. In a small bowl, mix the mayonnaise with the relish, garlic, dill, lemon juice, and 1/4 tsp. each salt and pepper. Taste and add more lemon juice, salt, and pepper if needed. The sauce will keep for up to one day in the refrigerator.
Step 3
Heat the oil in a large skillet over medium-high heat until it’s shimmering. Add the salmon burgers (straight from the refrigerator; the cold temperature will help them hold together), reduce the heat to medium, and cook without touching until they brown at the edges, 2 to 3 minutes. Flip and cook the other sides until they, too, are browned and the burgers are just a little pink in the center (check by slicing into a thicker part of one of the burgers with a paring knife), about 3 to 4 more minutes.
Step 4
Put the spinach, onion, and 2 tomato slices on each of the buns; top with the burgers and a dollop of the tartar sauce; add the top of the bun and serve.
Tips
No special items needed.
2 Reviews
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