| Roasted
Red Pepper Mayo: |
| 1/4 |
cup
prepared mayonnaise |
| 1 |
clove
garlic, minced |
| 1/3 |
cup
finely chopped roasted red peppers |
| 1/4 |
teaspoon
red pepper flakes |
| |
|
| Salmon: |
| 1
1/4 |
pound
salmon fillets, skin removed |
| 1/4 |
cup
dried breadcrumbs |
| 1/2 |
cup
sour cream |
| 1/4 |
cup
chopped onion |
| 1 |
garlic
clove, minced |
| 1 |
tablespoon
fresh basil, chopped |
| 1/4 |
cup
chopped, oil-based sundried tomatoes |
| |
Salt
and pepper to taste |
| 4 |
large
sandwich rolls, sliced in half |
|
|
|
Prepare
the Roasted Red Pepper Mayo by combining the ingredients in a small
bowl; set aside.
To
make the salmon burgers, cut the salmon into 2-inch pieces. Place
pieces into a food processor and pulse quickly off and on 4 to 5
times just until coarsely chopped. Transfer to a medium mixing bowl
and carefully fold in the breadcrumbs, sour cream, onion, garlic,
basil, and sundried tomatoes. Season with salt and pepper to taste.
Pat into 4 burgers. Grill 4 to 5 minutes per side. Serve on rolls,
topped with the red pepper mayonnaise.
|
|
