Archive for the 'seafood' Category

Salmon Burgers with Caper Mayo

salmon burgers 2 Salmon Burgers with Caper Mayo

These. Seriously.

salmon burgers 6 Salmon Burgers with Caper Mayo

I’ve had my share of salmon burgers – most of them frozen and shrinkwrapped, tasty but dry. I’ve never fallen in love with a salmon burger until today. These were made with fresh salmon – steelhead trout, actually – roughly chopped, which makes all the difference, texture-wise. Doing it in the food processor would turn them into paste – and using a knife took all of five minutes to produce a loose mixture that barely held its shape as a patty, but cooked up nicely as one, turning golden and crusty in a hot cast iron skillet. In about five minutes.

salmon burgers 5 Salmon Burgers with Caper Mayo

I’m on a bit of a burger bender these days. (For charity, right? It’s the least I could do. Really.) And while I do adore a good beefy burger, I was challenged to come up with some alternatives to the usual red meat – and I’m so glad I was, or I would never have known these exist. They’re moist and juicy with a crunchy edge – lots of crispy bits – and the layers of veggies, tangy mayo and soft bun? Seriously.

salmon burgers 1 Salmon Burgers with Caper Mayo

The tartar sauce: I feel like the term evokes images of pale yellow sauce in a jar, reserved for bad fish & chips. But. It’s really just a tangy mix of mayo and pickles – gerkhins and such – which sounds to me exactly what I’d love on any burger. This ramekin of mayo, lemon juice and capers is so much better than I imagined, I may have finished the lot, spooned directly over slabs of ripe tomato and cucumber, cut into thin ribbons with a vegetable peeler.

salmon burgers 3 Salmon Burgers with Caper Mayo

I’m already plotting when we can be together again.

Salmon Burgers with Caper Mayo

Adapted from Ricardo – with massive thanks.

Burgers:
1 lb skinless salmon or steelhead trout
2 green onions, finely chopped
1/3 cup soft breadcrumbs
1 egg
1-2 Tbsp. chopped flat-leaf parsley
2 tsp. lemon juice
1 tsp. grainy mustard
salt and pepper
canola or olive oil, for cooking

Caper Mayo:
1/3 cup mayonnaise
1 Tbsp. lemon juice
1-2 Tbsp. capers, drained and chopped
freshly ground black pepper

soft buns
lettuce
tomato
thinly sliced cucumber

Roughly chop the salmon or trout, and combine it in a bowl with the remaining ingredients. Set a heavy skillet over medium-high heat and add a drizzle of oil. Shape the mixture into four patties and place them gently into the pan; cook until deep golden on one side, then flip and cook on the other side – they should cook through and be crusty and golden in about 5 minutes.

To make the caper mayo, stir together the mayo, lemon juice, capers and pepper. Spread on the buns and top with salmon patties, tomato, lettuce and thinly sliced cucumber – and a little more caper mayo. Serve immediately.

Serves 6.

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May 06 2014 | on the grill and seafood | 22 Comments »

Creamy Grilled Tandoori Shrimp

Creamy Tandoori Style shrimp mid res Creamy Grilled Tandoori Shrimp

It’s about time to get back into the kitchen, isn’t it? We all have to eat. I haven’t ventured in quite yet, except to pull off assignments that can’t wait (my editors at Parents Canada have been incredibly patient, trying to pull together a magazine with me MIA), and to bake a ham that we’ve been nibbling on for days. I’ll be eating out more this summer, supporting the restaurants that have seen so much damage and loss – of food and power and a week’s worth of customers (or for some, much more). It’s been amazing to see the Calgary community supporting each other with food, working to mobilize food banks and ensure food security during this crisis. Coming up with a new recipe suddenly seems a bit of a luxury, but feeding each other and the gatherings around food – even on a muddy corner, standing around a food truck – has provided plenty of glue that’s holding everyone together.

More than a few events were called off this week – last Friday morning, as Calgary woke up in the beds and on the couches they were evacuated to and looked out the windows of downtown hotels to flooded streets, I was supposed to be helping my friend Chef Michael Allemeier grill up this shrimp on BT. He made it in early, coming from the other direction; I was stuck on the other side of the river. Lori the food stylist had it all prepped, marinated, mise-en-placed, but the show did not go on.

This here is a combination of things I love: shrimp, cream, citrus, spices. Fresh mint and cilantro. It’s like an easy sort of curry, but not heavy, and quick to toss on the grill. Yes! I love things that are easy to grill, and don’t require you to hover nervously with your tongs, meat thermometer at the ready. As soon as I make my way back into the kitchen to cook a proper meal, or better yet, have a few people over for mojitos in the back yard, these will be on the menu.

Creamy Tandoori Style Shrimp

Recipe courtesy of the awesome Chef Michael Allemeier.

1 cup 35% whipping cream
½ cup plain yogurt
¼ cup each chopped fresh cilantro and mint leaves
2 cloves garlic, minced
Finely grated zest and juice of 1 lemon (about 3 Tbsp. juice)
2 Tbsp. each ground coriander and paprika
1 Tbsp. ground cumin
1 Tbsp. finely chopped or grated ginger
1 tsp. tomato paste
½ tsp. each cinnamon, pepper and salt
1 lb (500 g) 16 to 20 shrimp, shelled and deveined
2 green onions, thinly sliced
1 lime, cut into wedges

In a large bowl, whisk together cream, yogurt, cilantro, mint, garlic, lemon zest and juice, coriander, paprika, cumin, ginger, tomato paste, cinnamon, pepper and salt. Reserve ¼ cup; cover and refrigerate.

Pat shrimp dry with paper towel; add to marinade and toss to coat well. Cover and refrigerate for 30 minutes or up to 6 hours.

Preheat grill to medium-high heat. Remove shrimp from marinade. Place on greased grill over medium-high heat; close lid and grill, turning once, until pink, about 5 to 6 minutes. Place in bowl; stir in reserved marinade and toss. Serve garnished with green onions and lime wedges.

Enjoy immediately. Serves 4-6.

pixel Creamy Grilled Tandoori Shrimp
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June 29 2013 | on the grill and seafood | 8 Comments »

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