Ingredients

Ingredients

• 1 10-Once Skin-On Salmon Fillet
• 1 Pasture-Raised Egg
• 2 Potato Buns
• 1 Garlic
• 3/4 lb Golden Potatoes
• 1/4 c Panko Breadcrumbs
• 1/4 c Sour Cream
• 2 tbsp Sweet Pickle Relish
• 1 tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder, & Onion Powder)

Instructions

Instructions

1

Prepare the ingredients & make the tartar sauce:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Large dice the potatoes. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Halve the buns. In a bowl, combine the sour cream and pickle relish; season with salt and pepper to taste.

2

Roast the potatoes:

Line a sheet pan with aluminum foil. Place the diced potatoes on the foil. Drizzle with olive oil and season with salt, pepper, and half the spice blend; toss to coat. Arrange in an even layer. Roast 23 to 25 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

3

Cook & flake the fish:

While the potatoes roast, pat the fish dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish, skinless side down. Loosely cover with aluminum foil and cook 4 to 5 minutes per side, or until lightly browned (the fish will not be cooked through yet). Transfer to a large bowl. When cool enough to handle, carefully remove and discard the skin. Using two forks, flake the fish into small pieces. Wipe out the pan.

4

Form & cook the patties:

While the potatoes continue to roast, to the bowl of flaked fish, add the egg, breadcrumbs, garlic paste, and remaining spice blend. Season with salt and pepper; gently mix to thoroughly combine. Using your hands, form the mixture into two 3/4-inch-thick patties. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Carefully add the patties and cook 3 to 4 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

5

Toast the buns:

Add the buns, cut side down, to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.

6

Assemble the burgers & serve your dish:

Assemble the burgers using the toasted buns, tartar sauce, and cooked patties. Serve the burgers with the roasted potatoes on the side. Enjoy!