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Salmon: Salmon Burgers Provencale with Tomato Relish

Source of Recipe


From "The Carefree Cook"






List of Ingredients



• -- For Tomato Relish --
  
• 1 ripe large tomato, seeded and cut into 1/2-inch dice
  
• 1 Tbsp finely chopped shallot
  
• 1 Tbsp sherry vinegar or balsamic vinegar
  
• 1 Tbsp extra-virgin olive oil
  
• Salt and freshly ground black pepper to taste
  
• .
  
• -- For the Burgers --
  
• 1-1/2 lbs. skinless salmon fillet, cut into 1-inch chunks
  
• 2 Tbsp pesto (homemade or store-bought)
  
• 1/2 tsp salt
  
• 1/4 tsp freshly ground black pepper
  
• 2 tsp extra-virgin olive oil
  
• 4 soft rolls, split
  
• 12 large arugula leaves, or 4 red-leaf lettuce leaves
  






Instructions



1. To make the relish: Mix the tomato, shallot, vinegar and oil in a small bowl. Season with salt and pepper. Set aside while you prepare the salmon.
   
   
2. Place the salmon, pesto, salt and pepper in a food processor and pulse until the salmon is finely chopped. Rinse your hands under cold running water, and form the salmon mixture into 4 patties about 4 inches wide.
   
   
3. Heat the oil in a large nonstick skillet over medium-high heat. Add the patties and cook until the underside is lightly browned, about 1-1/2 minutes. Turn and cook until the other side is lightly browned, about 1-1/2 minutes for medium-rare salmon burgers; do not overcook.
   
   For each sandwich, place a burger on the bottom half of a roll and top with a spoonful of the tomato relish, three arugula leaves and the top of the roll. Serve immediately.
   
   Makes 4 sandwiches.