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Ingredients: Ten ounces skinless salmon fillet, cut into 1-inch pieces 3 tablespoons plus 1/2-cup purchased or homemade tartar sauce (divided) 2 tablespoons chopped fresh dill (divided) 1/4 teaspoon salt 1/4 teaspoon black pepper 1 teaspoon grated lemon peel Two sesame seed rolls split Red onion slices Four leaves of lettuce or spinach Directions: Place salmon, 3-tablespoons tartar sauce, 1-tablespoon dill, salt and pepper in processor. Blend using on/off turns until coarsely ground. Form into two 1/2-inch thick patties. (You can make this up to six hours ahead, cover and refrigerate). Prepare grill on medium-high heat. Whisk remaining 1/2 cup tartar sauce, remaining 1-tablespoon dill and lemon peel in medium bowl to blend. Grill rolls until toasted. Transfer to two plates and spread bottom halves generously with sauce mixture. Grill patties until fish is cooked through, about two minutes per side. Place burgers atop sauce on rolls. Top each with onion slices, two lettuce or spinach leaves, and top half of roll. Serve, passing remaining sauce mixture separately. Recipe makes two servings and does double well. |