Salmon #3: Burgers

Jeff loves burgers.  Whether they are beef (Angus please!), veggie, chicken, black bean or turkey, he simply loves burgers. I have had a few salmon burger recipes saved in my favourites to try but held off, unsure that putting raw salmon through my food processor could yield anything edible. I was SO wrong! Even with just a few ingredients, these burgers hold together beautifully, cook up in a snap and are surprisingly juicy and delicious.

adapted from the NY Times

yield: 4 large burgers

1 1/2 pounds salmon

2 tsp. dijon mustard

2 tsp. honey

1-2 green onions, diced

1/2 cup breadcrumbs

1/4 tsp garlic powder

salt and pepper to taste

Remove skin and bones from salmon. Chop into 2" pieces; place a quarter of the chopped salmon into a food processor. Add dijon and honey and process until the salmon becomes a smooth paste. Stop the machine to scrape down the sides if necessary. Add remaining salmon pieces and pulse until the fish is chopped and mixed well with the puree (these pieces should remain ~1/4 inch in size so be careful not to process too much). Transfer salmon mixture to bowl and add green onions, breadcrumbs and seasoning. Shape into burgers (I use a 2/3 measure to form the burgers) and refrigerate if not cooking immediately.

Fry in a hot pan ~3 minutes per side, checking that burgers are cooked through. Alternately, barbeque at medium heat for 4 minutes on one side; let the burgers firm up on the grill before turning for a final minute on the second side. Like always with fish, be careful not to overcook! I like to serve these burgers with a simple home made tartar sauce, crisp lettuce and sliced red onion on a home made bun. Yum. 

Sharing the view

As I close out what has been a very busy week, here is a view out my kitchen window. Jeff and I are both in the midst of work/school projects that will take us through the weekend- here's hoping yours will be a little more fun!

Harvest

My wonderful in-laws came to help with some fall garden clean-up yesterday afternoon. While trimming several feet off our prolific butterfly bushes, my mum-in-law asked if I had noticed our crop of kiwis. Truthfully, I had noticed them several weeks ago... then promptly forgot. Because they grow under large leaves, these little beauties are easily forgotten. The whole concept of kiwis growing in my garden seems a little surreal. I have to actually pinch myself that I live in a climate warm enough to grow tropical fruit.

Kiwis ripen off the vine and there is a small window of optimum ripeness before they turn mealy and mushy. I'm not sure what I'm going to do with them- stay tuned!

Salmon #2: Niçoise Salad

While it sounds fancy, a Niçoise Salad (pronounced nee-SWAZ) is actually a simple mix of chopped vegetables topped off with anchovies and tuna. Sound good? No.... not to me, either. When I came across a recipe for a variation on a Niçoise with lettuce (a no-no for French purists) and leftover cooked salmon and potatoes, it seemed much more palatable. Trying this recipe was not only a great way to make leftovers more interesting, but made me experiment using a protein other than chicken to turn a side salad into a main meal.

Using leftover Maple Salmon from recipe #1, Jeff and I enjoyed this for dinner last night. The verdict? Pretty good to eat, and very nice to look at. With a few additions to the dressing next time (maybe some chopped chives or parsley), we are certainly game to have it again.

adapted from Martha Stewart

yields 2 large main-meal salads

The assembled salad, without vinaigrette

1 Tbsp fresh lemon juice

1 tsp dijon mustard

2 Tbsp olive oil

salt and pepper

~1/4 tsp sugar (optional)

Boston or green leaf lettuce
*2 small pieces cooked salmon, skin removed and chopped into small pieces 

*3 small cooked potatoes 

* green beans  (steamed and cooled if not previously cooked)

plum tomatoes

3 hard boiled eggs

red onion

1/2 cup pitted Kalmata or black olives

In a small bowl, whisk the lemon juice and dijon mustard until smooth. In a steady stream, add the olive oil, whisking constantly until mixture is thick and creamy. Add salt, pepper and sugar to taste. Set aside. Tear lettuce into large pieces and arrange on individual plates. Arrange salmon, potatoes, beans, tomatoes, eggs, onions and olives around the lettuce. Drizzle with vinaigrette and serve. 

* Salmon, potatoes and green beans need to be cooked and cooled before assembling this salad.

What to do?

On Saturday night, Jeff and I went to see a play at the Chemainus Theatre. The performance was very well done and we thoroughly enjoyed ourselves... except for a chatty woman sitting behind us. She was quiet during the first act but apparently felt compelled to offer running commentary of the second act to her friends.

cover of a book from the Mr. Men children's series

This sort of thing drives me absolutely nuts.  I tried to concentrate on the play but when her chatter made that impossible, I turned around and looked at her with my best "please be quiet and watch the performance" face. That did not do the trick so five minutes later, I turned around a second time and put my index fingers to my lips (in a silent SSSSHHH!). She huffed at me, said something about young people not admonishing their elders and gave me a nasty stink eye. While I clearly ticked her off, I gladly accepted the stink eye because she finally stopped talking. 

I left the theatre wondering if the conflict could have been resolved without this lady and I both getting angry (as underneath my pleasant smile, I was seething).  Jeff suggested that next time, it might be more effective to skip staring and silence a pesky talker behind me at the theatre by simply putting on a large hat. My fear is that such an action would simply give the chatterbox more to discuss.

I once went to a movie with a friend where a group of teenage girls talked animatedly through the first five minutes.  In one of the bolder moves of my life, I calmly got up, walked over to them and announced that, as I saw it, they had two options- to either continue their conversation outside the theatre or to be quiet. I then asked what option they were going to choose and stood waiting for what seemed like an eternity, until one of them gave me an answer. It worked like a charm... although it took my friend a few minutes to calm the horrified giggles she suffered in shock of what I had done.

That probably wasn't my finest moment... and makes me return to the original question. In these types of situations, what is the best thing to be done?   

Salmon #1: Maple Salmon

While the first recipe of my 2011-12 Salmon Challenge is one I have made for a few years, it is sentimental for us and therefore had to be number one. The first time I ever cooked for Jeff when we were dating, I made this .... and the rest is history.  It's also so simple, quick, and delicious that it remains one of our favourites.

adapted from All Recipes
serves ~3

1/4 cup maple syrup

2 Tbsp soy sauce

1 clove garlic, minced
1 pound salmon fillet

salt & black pepper

In glass measure or small bowl, combine maple syrup, soy sauce and garlic.   Grease a small glass baking dish, place the fish in it and sprinkle with salt and pepper. Drizzle maple soy mixture over the salmon; cover and refrigerate for 15 to 30 minutes. Do not marinate the fish for longer than 30 minutes as the flesh will begin to break down. During the last few minutes of marinating, heat oven to 400 degrees. Uncover the fish and bake for 10 to 15 minutes or until the fish flakes with a fork.

I usually serve this with brown rice or roasted potatoes and fresh green vegetable. Enjoy!

Fall sun

The past two weekends have been wonderfully sunny and warm- the perfect kind of fall weather to be outside.

Salmon 101.... with a challenge

I used to think that salmon was salmon- it was simply that vibrant pink fish I bought in the grocery store when my food budget had room for a splurge. That was, until I moved here to Vancouver Island and met our friend P.

P, who is part of our care group and previously worked many a summer as a professional fishing guide, is passionate about fish. Jeff and I privately refer to him the "Fish Guru" because he is a walking encyclopaedia on salmon. Before meeting P, I had no idea that different parts of the salmon could taste so very different, that the size/fatness of a fish could impact its flavour so much, or that white salmon even existed. Before moving to the West Coast, I was vaguely aware of the different varieties of salmon but could not have picked a Coho from a Sockeye had my life depended on it. Thanks to P, I now know that there are five main species of salmon found in this part of the world and can tell them apart: 

Pink

Image from finesalmon.com

Pink salmon, as well as being the smallest Pacific salmon, is the most common and plentiful. Pinks live a short two years and weigh up to about five pounds. They’re silver with heavily spotted humped backs, have a pale pink flesh and a very mild flavour.  I have developed a dislike of them because they are so bland and tasteless compared to other varieties. In our part of the world, if a grocery store is selling "Pacific Salmon" and does not specify the variety, it is usually a Pink. Click here for more information on Pinks.

Chum 

Image from finesalmon.com

Chum is sometimes known as Dog or Calico salmon. While it's the species I am least familiar with, it's one of the most popular and is the most widely distributed in North America. Chum are popular because they look like sockeye (bright pink flesh) but have a milder flavour. 

Chum salmon have black specks over their silvery sides and a faint pattern of bars, live from three to five years, and weigh up to 13 pounds.  Click here for more information on Chum.

Coho

Image from finesalmon.com

Coho salmon are a bright silver colour, live about three years and weigh up to 15 pounds. While Coho is much less plentiful, it is popular with sport and commercial fishers because the fish feed close to shore and are therefore, easier to catch. Coho flesh is consistently a deep pink/red colour with a full flavour and fine texture.  Click here for more information on Coho.

Sockeye  

Image from finesalmon.com

Sockeye salmon are silver with blue tinges and live approximately five years. At seven pounds, the sockeye is the slimmest of the Pacific salmon but their sleek and narrow torpedo-like shape make them very fast swimmers. The rich flavour of its firm, dark red meat makes the Sockeye the most popular of the five species. Quite simply, it's a beautiful looking and tasting salmon.  Click here for more information on Sockeye.







Chinook

Image from finesalmon.com

Also known as Spring or King salmon, Chinooks are the largest of the North Pacific salmon. Because they weigh up to 120 pounds, they are pretty popular with sport fishers. This year is my first real exposure to Chinooks and we just love them. While they are pretty to look at (with light spots on a blue-green back), their large size makes them an incredibly delicious fish (fat = flavour). Chinooks live up to seven years but are less popular because their flesh, which varies in colour from ivory to a dark pink, is not "pretty" enough for retail demand (see photo below). Click here for more information on Chinooks.

Colour variation on two pieces of Spring (Chinook) salmon

Last September when the West Coast saw the largest run of Sockeye in over a century, our friend P pulled together a group of friends to purchase and share 700 pounds (accounted in this post about our adventure processing it).  It was my first real taste of sockeye and we loved it- I really do understand why it is the most popular of the North Pacific salmon species. This year, the group reunited to purchase 800 pounds of Spring (Chinook) and 200 pounds of Sockeye and repeat our fish-sharing adventure. With P as our fearless leader (and amazing fish fillet-er), we spent a Sunday several weeks ago processing this half tonne of fish to fill our freezers.

After taking stock of our health and diet (especially in light of my dad's heart attack this summer), Jeff and I doubled our fish order this year and have set a goal of eating salmon at least twice a week. We now have 110 pounds of fish in our freezer.... and I find myself needing to expand my repertoire of three go-to salmon dishes to give us some variety. I also want to give this fine fish the culinary respect it deserves.


To do this, I have challenged myself to try 50 different salmon recipes and blog about it here.  I hope that through this challenge, I will gain confidence cooking seafood (something that still makes me a bit nervous) and do a better job of regularly including heart-healthy fish in our diet. On nights when I can't figure out what to make for dinner, fish is the last thing I consider and I want that to change.

So here goes the Great Salmon Challenge!  Stay tuned for the first recipe later this week.