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Ingredientes
- 1 lb salmon filets bones removed
- 1 Tbsp. mayonnaise
- 1 Tbsp. Dijon mustard
- Â Â Grated zest of 1 orange
- 1 x shallot chopped
- 1 Tbsp. minced fresh tarragon
- 1/2 tsp salt
- 1/8 tsp freshly-grnd black pepper
- 1/4 c. fresh bread crumbs
- 1 Tbsp. extra virgin olive oil
- 1 lrg fennel bulbs or possibly 2 small
- 4 x crusty sandwich rolls
- 1/2 c. black olive tapenade
Direcciones
- Cut salmon into 1-inch pcs 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 which resemble a grnd-meat mix. Place in bowl and stir in bread crumbs. Divide mix into 4 balls and compress tightly to create into patties.
- Heat oil in large skillet over medium heat and cook burgers till lightly browned but cooked through, 3 to 4 min per side. Use vegetable peeler to shave thin slices of fennel. Top burgers with fennel slices and serve open faced or possibly sandwich-style on rolls spread with a few Tbsp. of olive tapenade.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 174g | |
| Recipe makes 4 servings | |
| Calories 335 | |
| Calories from Fat 198 | 59% |
| Total Fat 22.14g | 28% |
| Saturated Fat 4.43g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 490mg | 20% |
| Potassium 619mg | 18% |
| Total Carbs 8.37g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 0.46g | 0% |
| Protein 24.85g | 40% |
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