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August 01, 2018

Salmon bannock burger

August 01, 2018/ Lucy Waverman

Makes: 4 burgers

INGREDIENTS

Salmon:

2 tbsp chopped fresh dill
1 tbsp finely chopped garlic
Salt and freshly ground pepper
4 6-ounce (175-gram) fillets of Pacific Coast salmon

Garlic aioli:

1/2 cup mayonnaise
2 tbsp fresh sage, chopped
1/4 tsp lemon juice
1 tsp minced garlic, minced

To finish:

Romaine lettuce
red onion, sliced

METHOD

Combine dill, garlic and salt and pepper. Pat salmon fillets with mixture. Mix together garlic aioli ingredients.

Heat oil in skillet on medium high heat. Add salmon to pan.

Sear about 3 minutes per side or until salmon is still slightly pink in centre.

Spread aioli on bannock, add lettuce and onions. Top with salmon.

WINE PAIRINGS

For this herbed salmon burger with zesty mayo, I’d opt for a white with fresh acidity to dance with the dressing and slice through the bannock’s oily exterior. Unoaked chardonnay or grassy New Zealand sauvignon blanc are fine options, though B.C. pinot gris would not be out of place. - Beppi Crosariol

Lucy Waverman's Kitchen

Lucy Waverman's Kitchen

All recipes

Lucy Waverman's Kitchen

These recipes are developed, tested and re-tested until perfect. Try one at home tonight.

Salmon bannock burger

INGREDIENTS

METHOD