Friday, March 1, 2013

Salmon Burgers with sun-dried tomato pesto on pita chips
3 slices pita bread, cut into 24 triangles
olive oil (for the pita bread and for sautéing the burgers)
spice rub of choice
1-1/2 lb. skinless salmon, finely chopped by hand
1C finely diced red and yellow peppers
1/4C finely chopped scallions
3 Tbsp. chopped arugula leaves
1/4C cream
2 tsp. Tabasco or other hot sauce
2 tsp. salt
freshly ground pepper
1 large egg white

sun-dried tomato pesto
micro greens (optional)

Preheat oven to 350F.  Toss the pita bread triangles with olive oil and spice rub and bake until crisp – 2 – 3 minutes per side.  Set aside.

In a large bowl, combine the salmon with the remaining ingredients, except the egg white and olive oil.  Mix lightly but thoroughly.  In a small bowl, beat the egg white until stiff.  Using a spatula, gently fold the egg white into the salmon mixture.  Form the mixture into 24 little patties, ½-inch thick.  Turn oven down to 300F.  In a sauté pan, heat one tablespoon of the oil until hot.  Add half of the burgers and sauté until golden on each side.  Transfer to the oven to finish cooking.  Sauté the remaining burgers and transfer to the oven.  Take the first bunch out of the oven and dab with paper towels to remove any excess oil.  Spread each triangle with some of the pesto and top with a salmon burger.  If desired sprinkle with micro greens.  Continue with remaining burgers.
MAKES:  24 appetizer salmon burgers

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