It鈥檚 the B.C. Day long weekend and many folks around our province will be outside barbecuing something for a lets-celebrate-summer dinner.
If that includes you and you want to serve something fairly simple that still tastes delicious and whose main ingredient comes from B.C., it鈥檚 hard to go wrong with grilled salmon burgers.
In my flavourful version, salmon fillets, such as sockeye, coho or steelhead, are seasoned with a homemade spice rub before being grilled and set in buns with a tangy remoulade sauce and mix of colourful vegetables. Add some boiled or grilled local corn on the cob, some B.C. ros茅 wine or craft beer, and you鈥檒l create a fine summer meal.
My salmon burger recipe serves four, but you can easily expand it if you a serving a large crowd. The spice rub and remoulade sauce could also be expanded, if need be.
When determining whether the salmon fillets are cooked, remember that when cooked, the fish will feel slightly firm. Too soft means it鈥檚 not cooked through, too firm and it鈥檚 overcooked. When cooked, the fish will also start to separate slightly into flakes and a white protein will seep out from the flakes.
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Summer B.C. Salmon Burgers
These flavour-packed, perfect-for-summer salmon burgers feature nicely seasoned fish, a tangy sauce and colourful vegetables.
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Preparation time: 20 minutes
Cooking time: 10 to 12 minutes
Makes: Four servings
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4 to 8, depending on size, (1/4-inch thick) onion slices
4 to 8, depending on size, (1/4-inch thick) red bell pepper slices
4 to 8, depending on size, (1/4-inch thick) green bell pepper slices
6 tsp olive oil (divided), plus some for the grill
4 (150 gram) salmon fillets, such as sockeye, coho or steelhead
鈥� salmon spice rub, to taste (see recipe below)
4 hamburger or brioche buns, split and warmed
鈥� remoulade sauce, to taste (see recipe below)
4 leaf or butter lettuce leaves
8 thin tomato slices
Preheat your barbecue or indoor grill to medium-high. Brush the onions and peppers with 2 tsp of the oil. Grill one to two minutes per side, until just tender. Remove onions and peppers from the grill and set on a plate.
Brush the salmon with remaining olive oil. Sprinkle with salmon spice rub, to taste. Oil the bars of your grill. Set on salmon, skin-side-up. Cook four to five minutes undisturbed. The salmon should easily release itself from the grill when ready to flip. Cook three to four minutes on the skin side, until the fish is just cooked through.
Spread bottom buns with remoulade sauce, to taste. Now top each bottom bun with lettuce, two tomato slices and a salmon fillet, carefully removing the skin from the fish first, if desired. Top each piece of fish with a little more remoulade. Divide and top salmon with onion and peppers. Set on top buns and serve.
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Salmon Spice Rub
This aromatic, sweet, smoky and nicely spiced rub is great for salmon and other fish. The leftover spice rub you'll have after seasoning the salmon fillets in the burger recipe above can be stored in your spice cupboard until you need some again.
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Preparation time: a few minutes
Cooking time: None
Makes: About 1/4 cup
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1/4 cup packed brown sugar
2 Tbsp chili powder
1 Tbsp + 1 tsp ground cumin
1 tsp smoked paprika
1 tsp ground coriander
1/4 tsp ground cayenne pepper
1/2 tsp fine sea salt
1/2 tsp freshly ground black pepper
Combine all ingredients in a tight-sealing jar. Seal jar and store in your spice cupboard until needed.
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Remoulade Sauce
Remoulade is a tangy, mayonnaise-based sauce similar to tartar sauce. It makes a nice condiment for many types of seafood, whether you use it as dip, or slather it on a bun as was done in today鈥檚 salmon burger recipe.
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Preparation time: 10 minutes
Cooking time: None
Makes: About 1 cup
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2/3 cup mayonnaise
2 tsp Dijon mustard
4 sweet mixed or 6 yum yum pickles, finely chopped
2 tsp capers, finely chopped
2 tsp fresh lemon juice
1/4 tsp dried tarragon
1/4 tsp paprika
鈥� splash Tabasco sauce or other hot pepper sauce
Combine all ingredients in a tight-sealing jar. Seal jar and store sauce in your refrigerator until needed. Sauce will keep at least two weeks.
Eric Akis is the author of eight cookbooks. His columns appear in the Life section Wednesday and Sunday.
