Ingredients
1 jar (7 ounces) julienned oil-packed sun-dried tomatoes, drained and chopped1/4 cup orange juice3/4 cup mayonnaise8 ounces crumbled feta cheese1/3 cup crushed saltines1 large egg, lightly beaten3 tablespoons finely chopped red onion2 tablespoons snipped fresh dill1 pound salmon fillet, skinned, cut into 1-inch cubes2 tablespoons olive oil8 mini pretzel buns, toasted16 hamburger dill pickle slices
Preparation
Place tomatoes and orange juice in a small saucepan. Bring to a boil; reduce heat. Simmer, uncovered, until thickened, about 15 minutes. Cool completely. Transfer to a small bowl; stir in mayonnaise. Refrigerate until serving.
Meanwhile, in a large bowl, combine the feta, saltines, egg, red onion and dill. Place salmon in a food processor; pulse until coarsely chopped and add to feta mixture. Mix lightly but thoroughly. Shape into eight 1-in.-thick patties.
In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add patties in batches; cook until golden brown, 3-4 minutes on each side. Serve on buns with mayonnaise mixture and pickles.
