Salmon Burgers with Green Tartar Sauce

It is a hot, hot, summer's day over here, and I can't believe it's already middle of August. Guess time really flies when one's having fun! With school beginning next week til early September depending on the schedule, it's the usual dreaded awakening that summer will soon come to an end soon. I have been enjoying this summer so much with friends visiting and the kid's activities that I don't want this season to end (not yet). So I am making salmon burgers and having it on the patio before before it gets too cold to eat outdoors. Serve it with homemade lemonade and ice tea (spike it if you prefer) for a refreshing summer meal.

Came across this old recipe from Chef Rick Moonen and made his salmon burgers with his special green tartar sauce. Yummilicious! Here's the recipe.

What you need:

2 Tbs extra-virgin olive oil

1 lb. Salmon, skin and bones removed, cut into 1/4 inch dice

1/2 c green bell pepper, diced

1/4 c chopped scallions

1/4 c heavy cream

1 tsp Tabasco sauce

Salt and Pepper to taste

1 lg egg white

1 Tbs canola oil

2 tsp unsalted butter

1 ripe tomato, sliced

4 - 8 leaves red leaf lettuce, shredded

Preheat broiler. In a large bowl, mix salmon, green pepper, scallions, cream, Tabasco, and s&p. In seperate bowl whisk egg white till soft peaks form and gently fold half of the egg white mixture into the salmon mixture. Mix in the rest until everything is bound together. Form 4 patties.

Preheat a nonstick ovenproof skillet over med-high heat until hot. Add oil and brown burgers. Gently turn the burgers over and cook under the broiler for 1 min. Then back to the stove top for another 2 mins.

Green Tartar Sauce

1/4 c chopped dill pickles

2 Tbs capers

1 large shallot, diced

2/3 c mayonnaise

3 Tbs chopped flat-leaf parsley leaves

2 tsp lemon juice

1/2 tsp Dijon mustard

1/2 tsp freshly ground black pepper

1/4 c olive oil

In food processor, pulse together capers and shallot. Add mayonnaise, parsley, dill, lemon juice, mustard, and pepper. Add oil in a thin stream to form a thick sauce. Store in air-tight container overnight and serve on salmon.

Note: Served with sweet potatoe fries and a south-west quinoa salad. The sauce was so easy to make and a wonderful topping on the salmon. I can't wait to use the rest of the sauce on some home-battered fish and chips tomorrow!