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Categories: Fish and shellfish, Sandwiches

Salmon Burgers With Olive Tapenade

Salmon Burgers With Olive Tapenade
Los Angeles Times

Want to take your weeknight dinners a step further? Supermarkets carry an ever-increasing variety of quality prepared foods that can elevate a typical meal to something memorable. Black olive tapenade, found in the condiment aisle of well-stocked stores, is a ... Read more

Total time: 25 minutes | Serves 4
  • 1 pound salmon filets, bones removed
  • 1 tablespoon mayonnaise
  • 1 tablespoon Dijon mustard
  • Grated zest of 1 orange
  • 1 shallot, minced
  • 1 tablespoon chopped fresh tarragon
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup fresh bread crumbs
  • 1 tablespoon olive oil
  • 1 large or 2 small fennel bulbs
  • 4 crusty sandwich rolls
  • 1/2 cup black olive tapenade

Step 1Cut 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.

Step 2Heat oil in large skillet over medium heat and cook burgers until lightly browned but cooked through, 3 to 4 minutes per side.

Step 3Use 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.

Each serving:
535 calories; 1,603 mg sodium; 53 mg cholesterol; 21 grams fat; 57 grams carbohydrates; 25 grams protein; 2.50 gram fiber.
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