Recipes Main Courses Seafood Salmon Burgers with Shaved Fennel and Olive Tapenade

Salmon Burgers with Shaved Fennel and Olive Tapenade

Salmon Burgers with Shaved Fennel and Olive Tapenade is rated 5.0 out of 5 by 2.
  • y_2017, m_5, d_19, h_7
  • bvseo_bulk, prod_bvrr, vn_bulk_1.0.0-hotfix-1
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_2
  • loc_en_US, sid_recipe.salmon-burgers-with-shaved-fennel-and-olive-tapenade, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getAggregateRating, 74ms
  • REVIEWS, PRODUCT

These quick, juicy salmon burgers are a delicious way to get your omega-3 fatty acids—and more. In addition to its delicate anise flavor and delightful crispness, fennel offers a unique array of antioxidants and vitamins that reduce inflammation and boost the immune system.

Ingredients:

For the olive tapenade: 

  • 1/2 cup pitted and chopped kalamata olives 
  • 1 small garlic clove 
  • 2 Tbs. extra-virgin olive oil 
  • 2 tsp. fresh lemon juice 
  • 1/2 tsp. grated orange zest 
  • Freshly ground pepper, to taste 
  •   
  • 1 1/4 lb. salmon fillet 
  • 1 Tbs. mayonnaise 
  • 1 Tbs. Dijon mustard 
  • 1 shallot, minced 
  • 1 Tbs. chopped fresh tarragon 
  • 1/4 tsp. salt 
  • 1/8 tsp. freshly ground pepper 
  • 2 Tbs. dried bread crumbs 
  • 1 1/2 Tbs. olive oil 
  • 1 1/2 cups baby greens 
  • 1/2 cup thinly sliced fennel 
  • 2 tsp. rice vinegar 
  • 4 crusty sandwich rolls, split 

Directions:

To make the olive tapenade, in a food processor, combine the olives and garlic and process until finely chopped. Add the olive oil, lemon juice, orange zest and a few grindings of pepper and puree until well blended. You will need about 1/4 cup tapenade for this recipe; refrigerate the rest for another use.

Remove the skin and bones from the salmon and cut the salmon into 1-inch pieces. In a food processor, combine the salmon, mayonnaise, mustard, shallot, tarragon, salt and pepper and pulse until finely chopped. Stir in the bread crumbs. Divide the mixture into 4 portions and shape each portion into a patty.

In a large nonstick fry pan over medium heat, warm 1 Tbs. of the olive oil. Add the salmon burgers and cook, turning once, until browned on both sides and opaque in the center, about 8 minutes total.

In a bowl, combine the greens, fennel, the remaining 1/2 Tbs. olive oil and the vinegar and toss to coat.

Spread about 1 Tbs. of the olive tapenade on the bottom half of each roll. Top with a salmon burger, mound about 1/2 cup of the greens mixture on top of each burger, and cover with the other half of the roll. Serve immediately. Serves 4.

Adapted from Williams-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008).

Rated 5 out of 5 by from Tasty, but labor-intensive The flavor in this dish was incredible. The fennel and olive paired perfectly with the salmon. My only issue is that the dish required a lot of work. I used a food processor, but this still left quite a bit for me.
Date published: 2016-01-28
Rated 5 out of 5 by from Great Salmon Recipe If you are looking for a great salmon burger recipe...definitely give this ones try. The flavor of the olive tapenade and the taste/texture of the fennell make this an outstanding combo! Could be easily scaled up for more guests.
Date published: 2012-08-13
  • y_2017, m_5, d_19, h_7
  • bvseo_bulk, prod_bvrr, vn_bulk_1.0.0-hotfix-1
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_2
  • loc_en_US, sid_recipe.salmon-burgers-with-shaved-fennel-and-olive-tapenade, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getReviews, 74ms
  • REVIEWS, PRODUCT