Grilled Salmon Burgers with Pickled Red Onions and Watercress

by Chef Michael Smith

Fill your grill with more than just beefy patties and try a batch of these salmon burgers — they’re super-simple to make, full of healthy flavour and fun to eat. Feel free to add any of your favourite burger toppings or try the pickled red onions. Don’t worry, the burgers will not fall apart on the grill.

8 ounces (250 grams) salmon fillet,
skin removed, cubed
1 tablespoon grated ginger
1 teaspoon soy sauce
2 tablespoons minced green onion
¼ cup cilantro leaves

Preheat grill to high.

Place salmon, ginger, soy sauce, green onion and cilantro in a food processor and pulse about 10 times or until it becomes a coarse mixture. Form mixture into 2 large burgers (it may seem loose but will firm up as it cooks).

Lightly brush oil over the surface of each burger and grill about 4 minutes a side or until cooked through. Serve on a soft bun with watercress and pickled red onions or your favourite burger toppings.

Pickled Red Onions

Pickling onions transforms their pungency into a tasty sweet condiment that makes them a great last-minute addition to any salad, fish or meat. Because sugar and vinegar are such great preservatives these pickled onions will last indefinitely in your refrigerator. They’re at their best after a day or two, once their flavours have had a chance to mature.

1 cup sugar
1 cup red wine vinegar
1 tablespoon pickling spice
Salt and freshly ground pepper
1 red onion, thinly sliced

Combine sugar, vinegar, pickling spice and salt and pepper in a small pot and bring to boil over medium-high heat, stirring to dissolve sugar. Add onions and cook just until it reaches a simmer. Pour mixture into a non-reactive container, cover and let rest overnight in the refrigerator before using.

Makes about 2 cups.

Wine pairing by Beppi Crosariol:

A light pale ale from Canada would be my first choice here. But a close second might be unoaked chardonnay, followed by a chardonnay-sauvignon blanc blend from Australia. If red is your wine colour of choice, try a crisp Beaujolais from France or a fuller-bodied zinfandel from California.

Chef Michael Smith

Food Network

www.chefmichaelsmith.ca

Other recipes by Michael Smith
- October 2009 :: Prince Edward Island Potato Bacon Cheddar Tart