Ingredients

• Salmon Burgers:
• 6 soft potato hamburger rolls
• 1 ½ pounds skinless True North Salmon fillet, chilled in the freezer for 20 to 30 minutes
• ½ diced red bell pepper
• ½ diced green bell pepper
• ½ cup chopped scallions
• 1 tsp. Tabasco sauce
• 2 tsp. salt
• Freshly ground black pepper
• 1 large egg white, whipped to soft peaks
• 2 Tbsp. olive oil
• 2 Tbsp. unsalted butter
• Toppings:
• 1 ripe beefsteak tomato, cored and cut into 4 thick slices
• Green Tartar Sauce
• A handful of tender salad greens
• Green Tartar Sauce:
• ¼ cup chopped cornichons
• 1 Tbsp. chopped capers
• 1 medium shallot, coarsely chopped
• 2 cups mayonnaise
• ½ tsp. Dijon mustard
• 1 ½ heaping Tbsp. chopped fresh dill
• 2 heaping Tbsp. chopped fresh chives
• 2 heaping Tbsp. chopped fresh flat-leaf parsley
• 1 tsp. fresh lemon juice
• ½ tsp. freshly ground white pepper
• ¼ cup olive oil

Directions

1. Cut the salmon into a fine dice and place the salmon in a medium bowl, over ice.
2. Add the bell peppers and scallions, and combine gently with your hands. Season with the Tabasco, salt and black pepper. Gently fold in ¼ cup of the beaten egg white. Form into 6 patties. Place on a lightly oiled plate.
3. Heat a large nonstick skillet over medium heat and put the olive oil in the pan. Arrange the burgers in the pan and place ½ tsp. butter next to each burger.
4. Cook for 2-3 minutes to allow the burgers to set up. Carefully flip them over with a spatula. Cook for another 2 minutes or until nicely browned on both sides. Remove to a small sheet pan.
5. Set each burger on an opened potato bun and top with a thick slice of ripe tomato, a generous dollop of tartar sauce and some greens, and enjoy.
6. Green Tartar Sauce
7. Drop the cornichons, capers and shallot into a food processor. Process for a few seconds just to combine.
8. Add the mayonnaise, mustard, herbs, lemon juice and white pepper and process for about 8 seconds to blend well. Scrape down the sides. Add the oil in a slow, steady stream. Scrape the tartar sauce out into an airtight container, cover and refrigerate for 24 hours before using.