FOR SERVING SALMON BURGERS
1 ripe beefsteak tomato, cored and cut into 4 thick slices
Green Tartar Sauce
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 3 minutes. Wrap in a kitchen towel.
Sharpen your knife and cut the salmon into a dine dice. Place the salmon in a medium bowl. Add the bell peppers, scallions and combine gently with your hands, Season with the Tabasco, salt, and white pepper. Gently fold in 1/4 cup of the beaten egg white. Form into 6 patties. Place on a lightly oiled plate.
Heat a large nonstick skillet over medium heat and put the olive oil in the pan. Arrange the burgers in the pan and place 1/2 teaspoon butter next to each burger. I use ring molds sprayed with non stick spray in the pan to hold the shape of the burgers as they cook. Cook for 1 minute, and then place them in a 350 degree oven to allow the burgers to set up (aprox 2 minutes). Remove from the oven and carefully flip them over with a spatula. Cook for another 2 minutes or until nicely browned on both sides. Remove to a small sheet pan.
Split the naan breads open. Set each burger on one pita half and top with a slab of tomato, a dollop of tartar sauce, some if the greens, and the other naan half.
FOR SERVING 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.
Scrape the tartar sauce out into an airtight container, cover, and refrigerate for 24 hours before using.
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