A recipe for a great salmon burger highlights this week’s episode. Also, tips for serving salmon raw, grilled and poached. Join Jim and Marilyn Bero for these recipes and stories from the recent trip to the Pacific Northwest.
SALMON BURGER
11/2 pounds of skinless Salmon Fillet, cut into large chunks
Puree 1/4 of the salmon with 2 teaspoons of dijon mustard into a paste
Add remaining cut up salmon, 1 shallot and pulse to a rough chop
Mix 1/2 cup panko, salt and pepper,1 scallion
Shape into patties and refrigerate for 4 hours
Cook 4 minutes on each side
Serve in a wheat tortilla with a curried yogurt sauce
Mix 1/2 cup of yogurt, juice of one lime, cilantro, salt and pepper ,1 tablespoon curry
Garnish with lime slices
GRAVLAX
Mix:
2 tablespoons of salt.
!/4 cup sugar
1/4 teaspoon ground juniper berries
Rub into flesh of 1 pound salmon fillet with skin
Drizzle with 1 tablespoon of vodka and 1 cup fresh dill or 2 tablespoons of dried, wrap in plastic
Place in a shallow dish,place a board on the top
Weigh with cans and refrigerate for 2 days
Slice on the bias as thin as possible,don’t cut through skin
Serve with cucumber slaw and black bread
CUCUMBER SLAW
Grate 1/2 seedless cucumber
Pace in a colander, Press out liquid
Mix in a bowl
cucumber
1/4 teaspoon sugar
1/2 teaspoon salt
3 grated radishes
3 tablespoons of plain yogurt or sour cream
POACHED SALMON
Place !1/2 pound , skin on salmon fillet in a pan, barely cover with water
Add 1 cup of soy sauce unpeeled ginger slices, scallion tops, cover and bring to boil
Reduce and simmer, cooke for 1 minute, turn off heat and set for 10 minutes
Drain and chill
Garnish with scallion and sesame oil , serve with tarragon mayonnaise
Mix mayonnaise ,chopped tarragon, lemon juice, salt and pepper.
GRILL ON STOVE TOP SALMON
Mix the juice of one lemon
1 tablespoon of olive oil
2 tablespoons of fresh , chopped parsley.1 tablespoon fresh dill
salt and pepper to taste and set a side
Rub 11/2 pounds salmon fillet with the skin on with oil and salt and pepper
Broil on the top of the stove, cook for 5 minutes skin side down
Turn and cook 1 to 2 minutes.
Drizzle with the lemon herb mixture and serve.
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