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The Perfect Salmon Burger with Dill Tartar Sauce https://www.metro.ca/userfiles/image/recipes/burger-de-saumon-parfait-avec-sauce-tartare-aneth-10102.jpg PT10M PT10M PT20M
Place salmon fillets, 3 Tbsp. (45 mL) tartar sauce, 1 Tbsp. (15 mL) 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 (125 mL) tartar sauce, 1 Tbsp. (15 mL) 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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10 oz skinless salmon fillet, cut into 1-inch pieces 1/2 cup + 3 Tbsp. (125 ml + 45 mL) tartar sauce 2 Tbsp. (30 mL) chopped fresh dill 1/4 tsp. (1 mL) salt 1/4 tsp. (1 mL) ground black pepper 1 tsp. (5 mL) grated lemon peel 2 sesame seed rolls, split red onion slices 4 Bibb lettuce leave
The Perfect Salmon Burger with Dill Tartar Sauce

The Perfect Salmon Burger with Dill Tartar Sauce

Rate this recipe
3 Votes
2
servings
0:10
Preparation
0:10
COOKING
0:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 10 oz
    skinless salmon fillet, cut into 1-inch pieces
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  • 1/2 cup + 3 Tbsp.
    (125 ml + 45 mL)
    tartar sauce
  • 2 Tbsp.
    (30 mL)
    chopped fresh dill
  • 1/4 tsp.
    (1 mL)
    salt
  • 1/4 tsp.
    (1 mL)
    ground black pepper
  • 1 tsp.
    (5 mL)
    grated lemon peel
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  • 2
    sesame seed rolls, split

  • red onion slices
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  • 4
    Bibb lettuce leave
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Imprimer ma sélection

Preparation

Place salmon fillets, 3 Tbsp. (45 mL) tartar sauce, 1 Tbsp. (15 mL) 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 (125 mL) tartar sauce, 1 Tbsp. (15 mL) 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.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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