Salmon Burgers With Olive Tapenade

Recipe Ingredients

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

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.

Source:
The Los Angeles Times, 01-03-2001

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