Tag Archives: Salmon

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/

Salmon with Brewhouse Mustard Cream Sauce and Drunken Orzo

Fancy enough for a dinner party, but easy enough for a week night meal. Serve it with our drunken orzo and a side of steamed asparagus and there won’t be any leftovers.

Salmon with Brewhouse Mustard Cream Sauce and Drunken Orzo

Salmon with Brewhouse Mustard Cream Sauce and Drunken Orzo
Serves 4
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For the Orzo
  1. 1 medium shallot, minced
  2. 2 cloves garlic, minced
  3. 1 tablespoon olive oil
  4. 1 tablespoon unsalted butter
  5. 1 cup of Orzo pasta
  6. 1 cup Chicken Broth
  7. 1 cup TREE BREWING KNOX MOUNTAIN BROWN ALE
  8. 2 tablespoons chives
  9. 1/2 cup almond slivers
For the Salmon
  1. 4 salmon filets
  2. 2 tablespoons olive oil
  3. salt & pepper
For the Brewhouse Mustard Cream Sauce
  1. 2 tablespoons olive oil
  2. 1 medium shallot, minced
  3. 2 cloves garlic, minced
  4. 1/2 cup TREE BREWING KNOX MOUNTAIN BROWN ALE
  5. 2 tablespoons TASTE OF THE OKANAGAN BREWHOUSE STONED MUSTARD
  6. 1/2 cup chicken or vegetable broth
  7. 1/2 cup cream
Instructions
  1. n a pot over medium-high heat add olive oil and shallots. Sauté for 5 minutes. Add garlic and orzo cook one minute more. Add the butter, chicken broth and beer. Cover and reduce heat to low. Simmer for 20 minutes.
  2. Once orzo is cooked, add the chives and almonds and toss to combine.
  3. Pat salmon dry with a paper towel, then sprinkle with salt & pepper.
  4. In a pan over medium-high heat, add olive oil and heat until hot but not smoking.
  5. Add salmon skin side down and cook undisturbed until skin is crispy and salmon is almost cooked through. Flip salmon and cook for 1-2 minutes more. Remove from pan and set aside.
  6. To make the sauce add remaining oil and shallots to the pan and cook until softened. Add garlic and stir.
  7. Add beer and deglaze the pan, being sure to scrape up any browned bits. Add the mustard and broth and cook until slightly reduced, about 6-8 minutes. Stir in cream and simmer until thickened, about 8-10 minutes.
  8. Serve salmon on top of drunken orzo and drizzle with brewhouse mustard cream sauce.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/