This flavorful combination of salmon and olives is delicious and meaty and a great meatless alternative for your outdoor cookouts. California Salmon Burger with Olives.
- 1⅓333 pound boneless, skinless salmon fillets, roughly cut into chunks
- 1 cup california black ripe olives, sliced
- ¼ cup chives, chopped
- 2 teaspoon crushed fennel seeds
- 1 teaspoon lemon zest, chopped
- .75 teaspoon kosher salt
- 4 hamburger buns
- 1 ounce shallots, thinly sliced
- 1 ounce arugula leaves
- 2 tablespoon lemon juice
Place salmon into the bowl of a food processor and pulse 3–5 times until coarsely ground. Transfer to a clean mixing bowl and stir in 3/4 cup California Ripe Olives, chives, fennel seed, lemon zest and salt. Form into 4 (⅓ lb.) patties and grill over medium high heat for 4–6 minutes on each side. While burgers are cooking, slice buns in half and place on grill until lightly toasted, then transfer to serving plates. In a small mixing bowl, combine shallots, arugula, lemon juice and remaining California Ripe Olives. Set aside. Place one cooked burger on the bottom half of each bun. Top with arugula mixture and remaining buns.