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Salmon Burger Provencal Submitted By: Jean
Date/Time : December-16-2005, 17:46:00

   

Ingredients:

1-1/3 pounds salmon fillets, skinned.
1 tablespoon nonpareil capers, drained and rinsed.
1-1/2 teaspoons minced shallot,
1-1/2 teaspoons minced fresh parsley,
1-1/2 teaspoons minced fresh tarragon,
2 tablespoons minced fresh basil, divided.
Salt and freshly ground black pepper to taste,
1-1/4 cups tomato sauce, preferably homemade.
2 tablespoons black-olive paste or tapenade,
3 tablespoons olive oil.

Directions:

Coarsely chop the salmon fillets by hand or in a food processor using a pulsing action. Place the salmon in a medium bowl and add the capers, shallot, parsley, tarragon, 1 tablespoon of the basil, and the salt and pepper. Divide the mixture into 4 equal parts and shape into burgers using BurgerMate. Set aside.  Place the tomato sauce in a small saucepan and bring to a boil over medium heat. Reduce heat to low and add the olive paste or tapenade and the remaining basil. Simmer the sauce for 2 minutes; set aside and keep warm.  Heat the olive oil in a medium sauté pan or skillet over high heat until it is almost smoking. Add the burgers and cook for 2 minutes on each side. Remove the burgers with a spatula and drain on paper towels.

To serve:

Spoon warm sauce on four serving plates and top with a salmon burger.

 
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