Ingredients

ACCEPT SUBSTITUTES:

Char and rainbow trout make great burgers. You can also try bluefish, striped bass, or swordfish.

• 4 Naan Bread

• Olive Oil

• 1 ½ pound Skinless True North Salmon Fillet (Chilled in the freezer for 20 to 30 minutes)

• ½ cup Diced Red Bell Pepper

• ½ cup Diced Green Bell Pepper

• ¼ cup Chopped Scallions

• ¼ cup Heavy Cream

• 2 teaspoons Tabasco Sauce

• 2 teaspoons Salt

• Freshly Ground White Pepper

• 1 Large Egg White (Whipped to soft peaks)

• 1 tablespoon Canola Oil

• 2 teaspoons Unsalted Butter

GREEN TARTAR SAUCE

This sauce is best made ahead of time. Letting it sit in the refrigerator for about 24 hours gives the flavors time to develop, and makes about 2 1/2 cups

• ¼ cup Chopped Cornichons

• 1 tablespoon Chopped Capers

• 1 Medium Shallot, Coarsely Chopped

• 2 cups Mayonnaise

• ½ teaspoon Dijon Mustard

• 2 heaping tablespoons Chopped Fresh Chives

• 1 ½ heaping tablespoons Chopped Fresh Dill

• 2 heaping tablespoons Chopped Fresh Flat-Leaf Parsley

• 1 teaspoon Fresh Lemon Juice

• ½ teaspoon Freshly Ground White Pepper

• ¼ cup Olive Oil

Instructions

FOR SERVING:

1 ripe beefsteak tomato, cored and cut into 4 thick slices.

A handful of tender salad greens.

Heat the broiler. Using a pastry brush or your fingers, coat each side of the naan bread with a thin layer of olive oil. Place on the broiler rack and broil for about 2 minutes, until brown. Turn and broil for another 2 minutes. Wrap in a kitchen towel.

Sharpen your knife and finely dice the salmon. Place the salmon in a medium bowl. Add the bell peppers, scallions, and cream and combine gently with your hands. Season with Tabasco, salt, and white pepper. Gently fold in ¼ cup of the beaten egg white. Form into 4 patties.

Heat the canola oil in a large nonstick skillet over medium heat and put ½ teaspoon of butter next to each burger. Cook for 3 minutes, and then flip until browned. Cook for another 2 minutes or until nicely browned on both sides.

Split the naan bread open. Set each burger on one pita half and top with a slab of tomato, a dollop of tartar sauce, some of the greens, and the other naan half.

FOR GREEN TARTAR SAUCE: 

Drop the cornichons, capers, and shallot into a food processor. Then process for a few seconds just to combine; add the mayonnaise, mustard, herbs, lemon juice, and white pepper and process for about 8 seconds to blend well. Scrape down the sides. With the motor running, add the oil in a slow, steady stream.