Salmon Burger

By beach cook

Ingredients

• 11/4 # Salmon Fillet, Skin Removed, Washed & Dried. Cut Into 1" Pieces
• 1 T Mayonnaise
• 1 T Dijon Mustard
• 1 Shallot Minced
• 1 T Fresh Tarragon Chopped
• 1/4 t Salt
• 1/8 t Pepper
• 2 T Panko Bread Crumbs
• 11/2 T EVOO
• 11/2 C Baby Greens
• 2 t Rice Vinegar
• 4 Crusty Rolls Ciabiatto
• Olive Tapenade Sauce

Preparation

Step 1

Food Processor, Add Salmon, Mayonnaise, Dijon, Shallot, Tarragon, Salt & Pepper. Chop Until Fine.

Stir in Bread Crumbs, Divide Into 4 Patties.

Large Skillet, Medium Heat, 1T EVOO, Cook Salmon About 4 Minutes Each Side With Only One Turn.

Medium Bowl, Add Greens & Toss With 1/2T EVOO & Vinegar.

Grill Rolls.

Spread Bottom of Rolls With Olive Tapenade Sauce, Top With Salmon, Mound 1/2C Greens Mixture on Salmon. Top With Upper Roll.

Serve Hot.

American Lifestyle