Ingredients:

1-1/3 pounds salmon fillets,skinned
1 tablespoon nonpareil capers,drained and rinsed
1-1/2 teaspoons minced shallot
1-1/2 teaspoons minced fresh parsley
1-1/2 teaspoons minced fresh tarragon
2 tablespoons minced fresh basil,divided
Salt and freshly ground black pepper to taste
1-1/4 cups tomato sauce, preferably homemade
2 tablespoons black-olive paste or tapenade
3 tablespoons olive oil

Directions:

Coarsely chop the salmon fillets by hand or in a food processor using a pulsing action. Place the salmon in a medium bowl and add the capers,shallot,parsley,tarragon,1 tablespoon of the basil, and the salt and pepper.Divide the mixture into 4 equal parts and shape into burgers using BurgerMate.Set aside.

Place the tomato sauce in a small saucepan and bring to a boil over medium heat. Reduce heat to low and add the olive paste or tapenade and the remaining basil.Simmer the sauce for 2 minutes; set aside and keep warm.

Heat the olive oil in a medium sauté pan or skillet over high heat until it is almost smoking. Add the burgers and cook for 2 minutes on each side. Remove the burgers with a spatula and drain on paper towels.

To serve:
Spoon warm sauce on four serving plates and top with a salmon burger.

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• provencal salmon burger recipe

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