Salmon Burger
Published on April 24th, 2009.
The secret to this sandwich is that the fish must be absolutely fresh.
• 12 ounces salmon fillet, skin removed
• 1 shallot, chopped
• 2 egg whites
• ¼ red pepper, finely chopped
• ¼ green pepper, finely chopped
• Salt and freshly ground black pepper
• 2 tablespoons fresh bread crumbs
• Nonfat cooking spray
• 2 kaiser rolls, sliced in half
• 2 teaspoons Dijon mustard
• 4 arugula leaves, well washed and dried
• 2 slices ripe tomato
• 1 teaspoon chopped fresh dill
On a clean chopping board with a very sharp knife, dice the salmon very fine. Place in a medium-sized bowl with the shallot. In a small bowl, whisk the egg whites until frothy. Combine with the fish, shallots, diced pepper, and salt and pepper to taste. Gently fold in the bread crumbs and form into two patties. Heat a skillet over medium-high heat. Spray both sides of the patties with cooking spray and cook 3 to 4 minutes on each side. Toast the rolls and spread the mustard on both sides. On the bottom half of the roll, mound the arugula and tomatoes and place the cooked burger on top. Sprinkle with dill, close the roll, and enjoy.
Filled under Recipe.