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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