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Receta Oceana's Salmon Burgers

by Global Cookbook

Ingredientes

4 piece flat bread, such as pita or possibly tandoori nan bread     Extra virgin olive oil, sufficient to coat flat bread 24 ounce Certified Quality Bay of Fundy Salmon, skin removed and finely minced by hand 1 c. Red and green bell peppers, seeded and diced 1/4 c. Scallions, minced 1/4 c. Heavy cream

2 tsp Tabasco 2 tsp Kosher salt     Freshly grnd black pepper, to taste 2 x Egg whites, firmly whipped to soft peaks 1 Tbsp. Canola oil 2 tsp Butter

Direcciones

1. Heat grill. Using a pastry brush or possibly your fingers, coat each side of the flat bread with a thin layer of extra virgin olive oil. Place on grill and cook till brown, approximately 2 min. Turn bread over and broil another 2 min. When cooled sufficient to handle, trim the ends (about 3/4 inches).
2. You should have 8 slices.
3. Meanwhile, put the minced salmon into a mixing bowl. Add in peppers, scallions and heavy cream, and combine. Blend in tabasco, salt, and pepper.
4. Gently mix in 4 Tbsp. of egg whites (1 Tbsp. per burger), being careful not to break the whipped egg whites as you fold them in. Form into four patties, 4" in diameter and 1/4 inch thick.
5. Place a large non-stick griddle pan on the grill and allow to heat for 5 min. Brush pan with canola, (or possibly vegetable) oil and lay salmon burgers on griddle. Place 1/2 tsp. of butter next to each burger. Saute/fry 2-1/2 min and flip (the burgers should be browned). Continue cooking 2 min till nicely browned on both sides. Remove each burger to a slice of bread.
6. On top of the burger place one thick slice of fresh tomato, one heaping tsp. of tartar sauce, top with 1/4 c. of mesclun (or possibly other tender garden greens) and top with one slice of bread. Serve with grilled corn and tomato salsa.

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