July 13, 2020
Fish is deelish! Fish is a tasty and very healthy choice when it comes to suppertime proteins. This time of year it’s all about Sockeye Salmon. This type of salmon, also called red salmon, Kokanee salmon, or blueback salmon is found mainly in the northern Pacific Ocean and is wild caught off the west coast of BC or in Alaska. This fish isn’t just popular with chefs and home cooks today, it’s been important to the diet and culture of the Coast Salish People in British Colombia for centuries.
Sockeye salmon tend to be smaller than other salmon options, so the fillets are small and compact. Sockeye has a firm texture, so it can be less prone to flaking apart while cooking than some other salmon species. Sockeye salmon fillets are usually bright orange or red due to their diet rich in plankton and small shrimp, among other crustaceans. The colour of the meat makes for an appealing plate!
The firmness of sockeye salmon makes it a great option for grilling. A traditional method of grilling sockeye salmon is on a cedar plank, which helps keep its moisture and keeps it from falling apart. You can also bake it uncovered, slow roast, or fry with skin-on. But since the weather is perfect for grilling this season, why not spark up the barbecue and try these Wild Sockeye Salmon recipes. Whether you want a fast meal, something for the family, or you need to do up a proper feats, these recipes will have mouths watering.
Try this quick Grilled Wild Sockeye Salmon served with Cucumber Salad on a Grilled Crostini, the light and healthy family-friendly Grilled Wild Sockeye Salmon with Zucchini Noodles in a Bacon and Sundried Tomato Cream Sauce, or make it burger night with these Grilled Sockeye Salmon Burgers with Chive Cream Cheese.
Wild Sockeye Salmon Burgers with Scallion Cream Cheese
1 lb wild sockeye salmon, cubed
1 tbsp shallots, minced
1 tsp fish sauce (optional)
1 tbsp + 2 tbsp + 1tbsp olive oil
2 tbsp panko
1/3 cup + 3 tbsp green onions, sliced
1/2 lemon zest
1 tsp + 2 tbsp lemon juice
1 tsp capers, chopped
1/2 cup cream cheese, tempered
1 cup mix greens
4-8 slices vine ripe tomato
4 kaiser buns
salt and pepper
Preheat the grill.
In a small bowl, combine 1 tbsp olive oil with 1 tsp lemon juice and season with salt and pepper. Set the vinaigrette aside to dress the mix greens later.
In a food processor, place cream cheese, 2 tbsp olive oil, 2 tbsp lemon juice, 1/3 cup green onions, salt and pepper. Pulse to combine. Remove from food processor and set aside.
Now in the food processor put the salmon, shallots, fish sauce, 1 tbsp olive oil, 3 tbsp green onions, panko, capers, and lemon zest. Pulse until all the product comes together. Add salt and pepper, and then pulse again. You don’t want to over work the salmon, just combine enough to be able to make a patty. Now split the mixture into 4 balls and then flatten into patties.
Lightly oil grill and place salmon burgers onto the grill. Cook 5-6 minutes on each side until cooked through. During the last minute of cooking, toast the buns.
To assemble, smear a liberal amount of chive cream cheese on the bottom of the bun. Now place the salmon on top of the smear, add the tomato slices and finish with the mixed greens. Drizzle the mixed greens with the vinaigrette and top with the bun lid. Enjoy!
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