Yield: 4 servings. 1 1/3 lb. boneless, skinless salmon, roughly cut into chunks 1 cup sliced California Ripe Olives 1/4 cup chopped chives 2 tsp. crushed fennel seeds 1 tsp. chopped lemon zest 3/4 tsp. kosher salt 4 whole grain hamburger buns 1 oz. thinly sliced shallots 1 oz. arugula leaves 2 Tbsp. lemon juice Place salmon into the bowl of a food processor and pulse 3-5 times until coarsely ground. Transfer to a clean mixing bowl and stir in 3/4 cup California Ripe Olives, chives, fennel ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.