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A quick & tasty preparation of our homemade King Salmon Burgers paired with Chef Ben Leonard's genius quick pickles and herb yogurt dressing.
Recipe Courtesy of Chef Ben Leonard
Real Good Fish King Salmon Burgers
Pita Bread (Regular or Whole Wheat)
Extra Virgin Olive Oil or Neutral Oil for searing
Yield: Makes about 4 cups
2 1/4 cups water
2/3 cup red wine vinegar
2 tablespoons salt
1 tablespoon sugar
2 teaspoons cardamom pods - lightly crushed
1 1/2 teaspoons whole black peppercorns
1 bay leaf
1 pound pickling cucumbers or Persian cucumbers, cut into 1/4-inch-thick rounds (3 1/2 to 4 cups)
1/2 large red onion, thinly sliced
1/2 cup cherry tomatoes, quartered
Bring first 6 ingredients to boil in a large saucepan, stirring until salt dissolves. Place bay leaf, cucumber rounds and onion in a large glass container. Pour brine over. Cool slightly. Can eat as soon as they are fully cooled, but best if covered and refrigerated at least 8 hours or overnight. Pickles can be made 2 weeks ahead. Keep refrigerated.
YOGURT HERB DRESSING:
Yield: Makes about 2 cups
1 shallot (small minced)
1 cup mixed fresh herbs (mint, basil, parsley, dill)
1 cup low-fat plain Greek yogurt
2 tablespoons water
¼ cup extra-virgin olive oil
1 tablespoon white wine vinegar
1 teaspoon honey
Salt (to taste)
Freshly ground black pepper (to taste)
In a blender, combine the shallot, herbs, yogurt, water, olive oil, vinegar, and honey and puree until smooth. Stop the blender early enough to leave small flecks of herbs visible in the dressing. Season with salt and pepper and serve or refrigerate.
COOK Salmon Burgers and grill your pita.
Split the pita open, put the salmon burger in, and top it with the sauce, pickled veggies, and little micro arugula. (Regular arugula or even something like alfalfa sprouts would be nice too!)