Want to take your weeknight dinners a step further? Supermarkets carry an ever-increasing variety of quality prepared foods that can elevate a typical meal to something memorable.
Black olive tapenade, found in the condiment aisle of well-stocked stores, is a great topping for these quick salmon burgers. Serve them with an easy salad of slightly bitter winter lettuces with walnuts and sliced persimmons.
Cut salmon into 1-inch pieces and place in bowl of food processor with mayonnaise, mustard, zest, shallot, tarragon, salt and pepper. Pulse to combine, stopping when you have small chunks that resemble a ground-meat mixture. Place in bowl and stir in bread crumbs. Divide mixture into 4 balls and compress tightly to form into patties.
Heat oil in large skillet over medium heat and cook burgers until lightly browned but cooked through, 3 to 4 minutes per side.
Use vegetable peeler to shave thin slices of fennel. Top burgers with fennel slices and serve open faced or sandwich-style on rolls spread with a few tablespoons of olive tapenade.
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