ACCEPT SUBSTITUTES: Char and rainbow trout make great burgers. You can also try bluefish, striped bass, or swordfish.

  • 4 naan bread

  • olive oil

  • 1 1/2 pounds skinless (True North Salmon fillet, chilled in the freezer for 20 to 30 minutes)

  • 1/2 cup diced red bell pepper

  • 1/2 cup diced green bell pepper

  • 1/4 cup chopped scallions

  • ¼ cup heavy cream

  • 2 teaspoons Tabasco sauce

  • 2 teaspoons salt

  • Freshly ground white pepper

  • 1 large egg white , (whipped to soft peaks)

  • 1 tablespoon canola oil

  • 2 teaspoons unsalted butter


This sauce is best made ahead of time. Letting it sit in the refrigerator for about 24 hours gives the flavors time to develop, and makes about 2 1/2 cups

  • 1/4 cup chopped cornichons

  • 1 tablespoon chopped capers

  • 1 medium shallot , coarsely chopped

  • 2 cups mayonnaise

  • 1/2 teaspoon Dijon mustard

  • 2 heaping tablespoons chopped fresh chives

  • 1 1/2 heaping tablespoons chopped fresh dill

  • 2 heaping tablespoons chopped fresh flat-leaf parsley

  • 1 teaspoon fresh lemon juice

  • 1/2 teaspoon freshly ground white pepper

  • 1/4 cup olive oil



1 ripe beefsteak tomato, cored and cut into 4 thick slices

A handful of tender salad greens

Heat the broiler. Using a pastry brush or your fingers, coat each side of the naan bread with a thin layer of olive oil. Place on the broiler rack and broil for about 2 minutes, until brown. Turn and broil for another 2 minutes. Wrap in a kitchen towel.

Sharpen your knife and finely dice the salmon. Place the salmon in a medium bowl. Add the bell peppers, scallions, and cream and combine gently with your hands. Season with the Tabasco, salt, and white pepper. Gently fold in 1/4 cup of the beaten egg white. Form into 4 patties.

Heat the canola oil in a large nonstick skillet over medium heat and put 1/2 teaspoon of butter next to each burger. Cook for 3 minutes, and then flip until browned. Cook for another 2 minutes or until nicely browned on both sides.

Split the naan bread open. Set each burger on one pita half and top with a slab of tomato, a dollop of tartar sauce, some if the greens and the other naan half.


Drop the cornichons, capers, and shallot into a food processor. Then process for a few seconds just to combine; add the mayonnaise, mustard, herbs, lemon juice, and white pepper and process for about 8 seconds to blend well. Scrape down the sides. With the motor running, add the oil in a slow, steady stream.