Tuesday, June 10, 2008

Salmon Burger with Dill Tarter



This burger is easier to handle if they are chilled for one hour before grilling. It is great with rice salad and cucumber slices. Grilled pound cake topped with crushed sweetened strawberries and whipped cream makes a luscious finale.

Ingredients:
10 ounces skinless salmon fillet, cut into 1-inch pieces
3 tablespoons plus 1/2 cup purchased tartar sauce
2 tablespoons chopped fresh dill
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon grated lemon peel
2 sesame-seed rolls, split
Red onion slices
4 Bibb lettuce leaves
Preparation:
Place salmon fillets, 3 tablespoons tartar sauce, 1 tablespoon dill, salt, and pepper in processor. Blend using on/off turns until coarsely ground. Form into two 1/2-inch-thick patties. (Can be made 6 hours ahead. Cover and refrigerate.)
Prepare barbecue (medium-high heat). Whisk 1/2 cup tartar sauce, 1 tablespoon dill, and lemon peel in medium bowl to blend. Grill rolls until toasted. Transfer to 2 plates and spread bottom halves generously with sauce. Grill patties until fish is cooked through, about 2 minutes per side. Place burgers atop sauce on rolls. Top each with onion slices, 2 lettuce leaves, and top half of roll. Serve, passing remaining sauce separately.

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