Related Recipes
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Place salmon fillets, 3 Tbsp. (45 mL) tartar sauce, 1 Tbsp. (15 mL) dill, salt, and pepper in processor.
Blend using on/off turns until coarsely ground.
Form into two 1/2-inch-thick patties (can be made 6 hours ahead). Cover and refrigerate.)
Prepare barbecue (medium-high heat).
Whisk 1/2 cup (125 mL) tartar sauce, 1 Tbsp. (15 mL) dill, and lemon peel in medium bowl to blend.
Grill rolls until toasted.
Transfer to 2 plates and spread bottom halves generously with sauce.
Grill patties until fish is cooked through, about 2 minutes per side.
Place burgers atop sauce on rolls.
Top each with onion slices, 2 lettuce leaves, and top half of roll.
Serve, passing remaining sauce separately.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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