True North Salmon Burgers with Green Tartar Sauce

True North Salmon Burgers with Green Tartar Sauce
Chef Rick Moonen cooks up this delicious seafood dish that serves six!

Ingredients for Salmon Burgers

  • 6 Naan bread
  • 3 Tbs. Olive Oil
  • 1 1/2 pounds skinless True North Salmon fillet, chilled in the freezer for 20 to 30 minutes
  • 1/2 diced red bell pepper
  • 1/2 diced green bell pepper
  • 1/2 cup chopped scallions
  • 1 teaspoons Tabasco sauce
  • 2 teaspoons salt
  • Freshly ground black pepper
  • 1 large egg white, whipped to soft peaks
  • 2 Tbs. olive oil
  • 2 Tbs. unsalted butter

Ingredients for Green Tartar Sauce

  • 1/4 cup chopped cornichons
  • 1 tablespoon chopped capers
  • 1 medium shallot, coarsely chopped
  • 1 medium shallot, coarsely chopped
  • 2 cups mayonnaise
  • 1/2 teaspoon Dijon mustard
  • 2 heaping tablespoons chopped fresh chives
  • 1 1/2 heaping tablespoons chopped fresh dill
  • 2 heaping tablespoons chopped fresh flat-leaf parsley
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon freshly ground white pepper
  • 1/4 cup olive oil


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.


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.

Chef Rick Moonen Cooks! - Home & Family

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