Tag Archives: Lemon Dill Vinaigrette

Fresh Salmon Burgers with “Dill-icious” Mayo

This easy recipe for Salmon Burgers is sure to become a weeknight staple. With only a few ingredients it comes together in a snap, and is not dry and tasteless like your average store bought patty. 

Salmon Burgers

Fresh Salmon Burgers with "Dill-icious" Mayo
Serves 4
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Prep Time
7 min
Cook Time
5 min
Total Time
12 min
Prep Time
7 min
Cook Time
5 min
Total Time
12 min
For the Dill-icious Mayo
  1. 1/2 cup Mayo (you could subsitue greek yogurt instead)
  2. 1 tablespoon Taste of the Okanagan Dill-icious Seasoning Mix
For the burgers
  1. 600g Fresh Salmon
  2. 2 tablespoons finely chopped shallot
  3. 2 tablespoons capers, roughly chopped
  4. 2 tablespoons Taste of the Okanagan Lemon Dill Vinaigrette
  5. 1/3 cup panko bread crumbs
  6. 4 burger buns
For the toppings
  1. Arugula
  2. Thinly sliced cucumbers
  3. Pickled Red Onion (thinly slice red onion and soak in rice wine vinegar for 5-10 minutes)
For the Dill-icious Mayo
  1. Mix the mayo with Taste of the Okanagan Dill-icious Seasoning Mix and refrigerate till ready to use.
For the burgers
  1. Using a knife chop the fresh salmon into small chunks. Avoid using a food processor as this will turn the salmon to paste.
  2. Add the chopped shallots, capers and Taste of the Okanagan Lemon Dill Vinaigrette, mix till combined. Add 3/4 of the panko and mix lightly, if necessary add the remaining panko and form into patties. Cover with plastic wrap and refrigerate for half an hour.
  3. When ready, heat a grill pan to medium high heat and brush with vegetable oil. Season patties with salt and pepper and grill for 2-3 minutes per side until just cooked through.
  4. Brush each half of the buns with 1 tablespoon of Dill-icious Mayo, add cooked salmon burger and top with arugula, cucumbers and pickled onions.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/

Crab Stuffed Avocados

This is such an easy recipe. It comes together in just minutes, but looks absolutely decadent.  It makes a nice start to a light lunch or elegant dinner party and works great for spring or summer dinning. 

Crab Stuffed Avocados

Crab Stuffed Avocados
Serves 4
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 2 cans of lump crab meat (or 1 cup cooked fresh crab)
  2. 1/4 cup of cooked corn
  3. 1/4 cup of diced red pepper
  4. 1/4 cup of sliced green onions
  5. 1/2 of a jalapeno finely diced
  6. 2 tablespoons TASTE OF THE OKANAGAN LEMON DILL VINAIGRETTE (or to taste)
  7. 1 tablespoon toasted pine nuts
  8. TASTE OF THE OKANAGAN MAGIC SEASONING
Instructions
  1. Mix together the drained crab, red pepper, corn, green onions and jalapeno.
  2. Dress with Taste of the TASTE OF THE OKANAGAN LEMON DILL VINAIGRETTE taste and more if needed.
  3. Slice the avocados in half. Peel and deseed.
  4. Spoon crab mixture into halved avocados.
  5. Sprinkle with pine nuts and TASTE OF THE OKANAGAN MAGIC SEASONING
Notes
  1. Crab mixture can be made 4-6 hours ahead and chilled until ready to serve.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/

Spring Vegetable Tarts

Celebrate the start of a new season with these beautiful spring vegetable tarts. They’re easy, yet elegant and make a great side dish for your Easter ham or roast. Or let them be the star of Easter brunch and serve along with a light arugula salad. 

Spring Vegetable Tarts

Spring Vegetable Tarts
Serves 4
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 sheet of store-bought puff pastry, thawed
  2. A handful of thin asparagus, chopped into 2-3-inch long pieces with stems
  3. 3/4 cup ricotta
  4. 3 tablespoons TASTE OF THE OKANAGAN LEMON DILL VINAIGRETTE
  5. Salt and pepper
  6. 1 egg, beaten
  7. 1/2 cup frozen peas, thawed
  8. About 10 mint leaves
  9. Fresh parmesan, grated
Instructions
  1. Preheat oven to 400 degrees.
  2. Lay a piece of parchment paper on a baking tray. Place the pastry sheet onto the parchment and cut into 4 squares. Score a 1-inch border around the edge of each square and prick a few times with a fork.
  3. Mix the ricotta with TASTE OF THE OKANAGAN LEMON DILL VINAIGRETTE, salt, and pepper. Spread the ricotta mixture evenly inside the border of each square. Note that you may not use it all. Top each square with a few pieces of asparagus on the diagonal. Sprinkle with freshly ground pepper.
  4. Brush the borders of each tart with the beaten egg, then bake for 15-20 minutes or until golden.
  5. Place peas in a small bowl and drizzle with TASTE OF THE OKANAGAN LEMON DILL VINAIGRETTE; toss to combine and season with salt and pepper. Top the cooked tarts with the peas, then finish with mint leaves and a bit of grated Parmesan cheese.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/

Poached Eggs with Smoked Salmon & Lemon, Dill Mock Hollandaise

Just because the holidays are over, doesn’t mean you can’t still enjoy a delicious brunch this weekend. Try this variation on traditional eggs benedict, with smoked salmon and our easy ‘mock’ hollandaise, made with TASTE OF THE OKANAGAN LEMON DILL VINAIGRETTE.

Poached Eggs with Smoked Salmon and Lemon Dill Mock Hollandaise

Poached Eggs with Smoked Salmon & Lemon, Dill Mock Hollandaise
Serves 4
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Prep Time
10 min
Cook Time
6 min
Total Time
16 min
Prep Time
10 min
Cook Time
6 min
Total Time
16 min
For the base
  1. 8 slices Smoked Salmon
  2. 4 slices of Sourdough Bread
  3. 2 tablespoons butter, softened (optional)
  4. 2 teaspoons white vinegar
  5. 4 large eggs
  6. Chopped Chives
For the mock hollandaise
  1. 1/2 cup light mayonnaise
  2. 1/2 teaspoon Dijon mustard
  3. 4 tablespoons TASTE OF THE OKANAGAN LEMON DILL VINAIGRETTE
  4. 1 tablespoons unsalted butter
  5. Kosher salt and cayenne pepper, to taste
Instructions
  1. Fill a medium to large saucepan with 1-1/2 to 2 inches of water and 2 teaspoons white vinegar. Bring water to a boil and then reduce heat to medium-low; water should maintain a few small occasional bubbles.
  2. While water is boiling make the mock hollandaise. Whisk the mayonnaise, Dijon, and TASTE OF THE OKANAGAN LEMON DILL VINAIGRETTE. Melt the butter and stir in quickly. Season with a pinch of kosher salt and a generous amount of cayenne pepper.
  3. To poach the eggs, crack each egg into a small dish, partially submerge the dish in the pan, and tip the egg into water. Cook until the whites are set and opaque, but yolks are still runny, about 2-3 minutes. Remove each egg with a slotted spoon to a paper towel-lined plate.
  4. To assmble, top each piece of toast with 2 slices of smoked salmon and a poached egg. Drizzle with mock hollandaise sauce. Sprinkle with chives, salt, pepper, and paprika. Serve immediately.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/

Clam Linguine

We picked up some beautiful fresh clams from Codfather’s Seafood Market here in Kelowna to make this delicious clam linguine. This light and fresh herb broth is packed with flavour so don’t forget to serve with crusty bread for mopping up the sauce!

Clam Linguine

 

Clam Linguine
Serves 4
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Ingredients
  1. 1/4 cup (1/2 stick) butter
  2. 6 tablespoons TASTE OF THE OKANAGAN LEMON DILL VINAIGRETTE
  3. 2 onions, chopped
  4. 6 garlic cloves, peeled, smashed
  5. 2 medium tomatoes, cored, chopped
  6. 3 cups dry white wine
  7. 1 cup Clam juice
  8. 3 pounds Manila clams or small littleneck clams, scrubbed
  9. 1/3 cup thinly sliced fresh basil leaves
  10. 1/4 cup chopped fresh parsley
  11. 1/4 cup chopped fresh oregano
  12. 2 pinches of dried crushed red pepper
  13. 8 ounces linguine
Instructions
  1. Melt butter with 2 table spoons of TASTE OF THE OKANAGAN LEMON DILL VINAIGRETTE in heavy large narrow pot over medium heat. Add onions and cook until soft, stirring often, about 5 minutes.
  2. Add garlic and stir 1 minute.
  3. Add tomatoes and cook until beginning to soften, stirring often, about 2 minutes.
  4. Add white wine and 1 cup of clam juice and bring to boil.
  5. Reduce heat to low, cover, and simmer 20 minutes to blend flavours.
  6. Bring broth to boil. Add clams, cover, and cook until clams open, 3 to 5 minutes (discard any clams that do not open).
  7. Transfer clams to large bowl; tent with foil to keep warm.
  8. Stir basil, parsley, oregano, and crushed red pepper into broth in pot.
  9. Add linguine and remaining 4 tablespoons of TASTE OF THE OKANAGAN LEMON DILL VINAIGRETTE. Boil until pasta is almost tender but still very firm to bite, stirring often and adding water or stock by tablespoonfuls if too dry.
  10. Return clams with any accumulated juices to pot.
  11. Cover and simmer until clams are heated through and pasta is tender but still firm to bite, about 3 minutes longer.
  12. Season to taste with salt and pepper.
  13. Transfer linguine and clam mixture to large shallow platter and serve.
Notes
  1. Cooking the noodles in the small amount of broth can seem tedious, but it makes all the difference. I find using a tall narrow pot and breaking the noodles in half really helps.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/