Spiced and Charred B.C. Salmon Burgers
Brown sugar and a mix of spices flavour the salmon in these burgers also filled with baby arugula, ripe tomato and sweet onion. When the salmon is grilled, the sugar melts, melds with the spices and give the fish a nice char.
Recipe - Quality Foods
Spiced and Charred B.C. Salmon Burgers
Prep Time25 Minutes
Servings4
Cook Time7 Minutes
Ingredients
4 tsp olive oil, plus some for the grill
1 Tbsp brown sugar
1 1/2 tsp chili powder
1 tsp ground cumin
1/4 tsp smoked paprika
1/4 tsp ground coriander
pinch ground cayenne pepper
4 (140- to 170-gram) sockeye or other salmon fillets
4 hamburger, split and warmed
homemade or store-bought tartare sauce, to taste (see Note)
1 1/2 cups baby arugula, or to taste
8 thin slices ripe tomato
8 thin slices sweet onion
Directions
- Preheat your barbecue or indoor grill to medium-high. Combine brown sugar, chili powder, cumin, paprika, coriander and cayenne pepper in a small bowl. Brush each salmon fillet with 1 tsp of olive oil; season with salt and pepper. Sprinkle flesh side of each salmon fillet with some of the brown sugar/spice mixture, rubbing it on to make it adhere.
- Oil the bars of the grill. Set on salmon, skin-side-up. Cook 3 to 4 minutes undisturbed. The salmon should easily release itself from the grill when ready to flip. Cook two to three minutes on the skin side, or until the fish is just cooked through.
- Spread bottom buns with tartare sauce, to taste. Now top each bottom bun with some arugula and a slice of tomato and sweet onion. Set a salmon fillet on each bottom bun, carefully removing the skin from the fish first, if desired. Top each piece of fish with a slice of tomato and sweet onion, a little more tartare sauce and few leaves of baby arugula. Set on top buns and serve.
Note: To make homemade tartare, in a bowl, combine 1/2 cup mayonnaise, 2 Tbsp sweet green relish (or finely chopped sweet mixed pickle), 2 tsp finely chopped capers, 1 Tbsp chopped fresh parsley (or 1 tsp dried), 1 tsp whole grain Dijon mustard and lemon juice, Tabasco sauce and salt, to taste.
25 minutes
Prep Time
7 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Western Family - Extra Virgin Olive Oil, 500 Millilitre
$14.29$2.86/100ml
Rogers - Dark Brown Sugar, 1kg, 1 Kilogram
$4.39$0.44/100g
Western Family - Chili Powder, 155 Gram
$5.99$3.86/100g
Western Family - Cumin - Ground, 97 Gram
$5.49$5.66/100g
Western Family - Paprika - Ground, 145 Gram
$5.99$4.13/100g
Club House - Organic Ground Coriander, 28 Gram
$3.69$13.18/100g
Western Family - Cayenne Pepper, 97 Gram
$5.49$5.66/100g
Salmon - Wild Sockeye Fillets, 450 Gram
$21.56 avg/ea$4.79/100g
Wonder - White Hamburger Buns, 12 Each
$3.69 was $3.99$0.31 each
Western Family - Tartar Sauce, 375 Millilitre
$4.59$1.22/100ml
Western Family - Baby Arugula Salad, 142 Gram
$5.69$4.01/100g
Tomatoes - On the Vine, 150 Gram
$1.15 avg/ea$0.77/100g
Onions - Sweet, Fresh, 400 Gram
$2.64 avg/ea$0.66/100g
Directions
- Preheat your barbecue or indoor grill to medium-high. Combine brown sugar, chili powder, cumin, paprika, coriander and cayenne pepper in a small bowl. Brush each salmon fillet with 1 tsp of olive oil; season with salt and pepper. Sprinkle flesh side of each salmon fillet with some of the brown sugar/spice mixture, rubbing it on to make it adhere.
- Oil the bars of the grill. Set on salmon, skin-side-up. Cook 3 to 4 minutes undisturbed. The salmon should easily release itself from the grill when ready to flip. Cook two to three minutes on the skin side, or until the fish is just cooked through.
- Spread bottom buns with tartare sauce, to taste. Now top each bottom bun with some arugula and a slice of tomato and sweet onion. Set a salmon fillet on each bottom bun, carefully removing the skin from the fish first, if desired. Top each piece of fish with a slice of tomato and sweet onion, a little more tartare sauce and few leaves of baby arugula. Set on top buns and serve.
Note: To make homemade tartare, in a bowl, combine 1/2 cup mayonnaise, 2 Tbsp sweet green relish (or finely chopped sweet mixed pickle), 2 tsp finely chopped capers, 1 Tbsp chopped fresh parsley (or 1 tsp dried), 1 tsp whole grain Dijon mustard and lemon juice, Tabasco sauce and salt, to taste.