Recipe | Salmon Burgers & Garlic Potato Wedges

Arielle Forbes | Dr. Foodie

Hey foodies! This week we're making Olive Tapenade Salmon Burgers with Lemon Basil Aioli and Rosemary Garlic Potato Wedges. I made a deconstructed olive tapenade this past weekend and I thought it would be a good idea to somehow incorporate the leftovers, so I came up with these salmon burgers!

INGREDIENTS

GARLIC AIOLI

1 tsp basil

2 tbls mayo

2 tsps lemon

½ tsp onion powder

½ tsp fresh cracked pepper

1 tsp olive oil

SALMON BURGERS

1 6oz salmon filet

¼ tsp old bay

½ tsp basil

½ tsp black pepper

1 egg, whisked

OLIVE TAPENADE

1 cup manzanilla olives (a small jar works), chopped

1 tbls capers

2 tbls balsamic vinegar

2 tbls evoo

1 tsp fish sauce or anchovy sauce

¼ cup sun dried tomatoes

¼ cup crumbled feta

½ tsp garlic powder

½ tsp fresh cracked pepper

POTATO WEDGES

5 petite Yukon gold potatoes cut in wedges

1 tbls evoo

1/2 tsp salt

1 tbls chopped rosemary

2 tsps garlic powder

COOKING INSTRUCTIONS

OLIVE TAPENADE

Combine all the ingredients in a bowl. Put to the side. 

GARLIC AIOLI

Combine all the ingredients. Spread on toasted burger buns. 

SALMON BURGERS

Season the salmon with the old bay, basil and black pepper. Let sit while the oven preheats to 350.  Bake for 10 minutes and let cool. Once cooled, cut the salmon up into chunks and transfer to a bowl. To the bowl add in 3-4 tbls of the olive tapenade and the egg. Combine and form into 2 patties. Place the patties in the freezer to harden and pan fry in a lightly greased skillet 3-4 minutes per side until golden brown.

POTATO WEDGES

Combine the salt, rosemary and garlic powder. Toss the potato wedges in the evoo and the seasoning mixture. Bake at 400 for 30 minutes, turning halfway.

**NOTE: The olive tapenade can be re-used in a lunch wrap or as a dip for warmed pita bread. 

Let me know how you guys like this recipe! Enjoy!

Dr. Foodie