Grilled HEB Salmon Burger with Tarragon Shallot Vinaigrette and Chipotle
Chef Larry "Lee" White, H-E-B Seafood Manager
Serves 4
INGREDIENTS:
4 HEB Fresh Salmon Burgers: Fiesta (Seafood Department)
½ Cup Green Valley Ranch Shallot and Tarragon Vinaigrette (Cooking Connection)
2 cup Tri-Colored Slaw
HEB Original Bacon (Cooked)
Chipotle in Adobo (2 Tablespoons)
Cilantro
DIRECTIONS:
Preheat Grill to 400 degrees.Make sure to brush both sides of the burger with oil so the burger won't stick to the grill.Cook 5-7 minutes per side. Mix together Chipotle and Tarragon and Shallot Vin Mix slaw and vinaigrette together and set aside.Top with slaw, fresh cilantro, bacon.Copyright 2012 by Click2Houston.com. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.
