Recipe: Salmon Burgers Provencale with Tomato Relish (food processor)

SALMON BURGERS PROVENCALE WITH TOMATO RELISH

FOR THE TOMATO RELISH:
1 ripe large tomato, seeded and cut into 1/2-inch dice
1 tablespoon finely chopped shallot
1 tablespoon sherry vinegar or balsamic vinegar
1 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper to taste
FOR THE BURGERS:
1 1/2 pounds skinless salmon fillet, cut into 1-inch chunks
2 tablespoons pesto, homemade or store-bought
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons extra-virgin olive oil
TO SERVE:
4 soft rolls, split
12 large arugula leaves or 4 red-leaf lettuce leaves

TO MAKE THE RELISH:
Mix the tomato, shallot, vinegar and oil in a small bowl. Season with salt and pepper. Set aside while you prepare the salmon.

TO MAKE THE BURGERS:
Place the salmon, pesto, salt and pepper in a food processor and pulse until the salmon is finely chopped. Rinse your hands under cold water, and form the salmon mixture into 4 patties about 4 inches wide.

Heat the oil in a large nonstick skillet over medium-high heat.

Add the patties and cook until the underside is lightly browned, about 1 1/2 minutes. Turn and cook until the other side is lightly browned and salmon is cooked until opaque on the inside; but do not overcook.

TO SERVE:
For each sandwich, place a burger on the bottom half of a roll and top with a spoonful of the tomato relish, 3 arugula leaves and the top of the roll. Serve immediately.

Makes 4 sandwiches
Source: The Carefree Cook by Rick Rodgers