salmon

Burgers

When summer time finally hits the Pacific Northwest, burgers are the first thing on my mind. To me, the smell of a burger sizzling on an outdoor grill is simply intoxicating.

I’ll always love a classic beef patty piled high with condiments and spreads, but sometimes it’s fun to switch it up. Burgers are a blank canvas to get creative and try new combinations. Your local farmers market is a great place to find inspiration.


Photo from Clean Eating

Outdoor BBQ in your weekend plans? Create a burger bar and make it interactive with a DIY set-up! Simply pre-heat your grill and have it hot and ready. Pick up some artisan buns and set out a variety of cheeses and spreadables like spicy sriracha mayo, fun mustards, local pickles, and grilled sweet onions. Offer unique patty options to please the whole crowd- like local grass fed beef, veggie black bean burgers, or seasoned turkey patties.

Or why not try my Barbequed Salmon Burgers on Lemon Dill Buns! The smoky grilled salmon patty paired with fresh condiments like lettuce, cucumbers, or a tangy vegetable slaw is knock-your-socks-off delicious. If baking your own buns seems daunting, not to worry! Just pick up your favorite from a local bakery and get to grillin’.

Make sure to have your guests bring some tasty sides, ice cold brews, and wine. And while the grill is still hot – throw on a few bananas for making up some grilled banana splits for a sweet ending – yum!
-Kathy

Barbequed Salmon Burgers
Makes 4 servings

1 ½ lbs boneless, skinless salmon fillet, pin bones removed (ask your fishmonger to do this)
½ tsp black pepper
1 Tbs Dijon mustard
2 Tbs minced onion
1 Tbs fresh dill
1 tsp minced fresh garlic
1 TBS fresh lemon juice
2 TBS dried bread crumbs
¾ tsp kosher salt

Lemon Dill Buns, or local bakery bun
Mayonnaise or Tartar Sauce
Any combination of burger goodies you like, such as tomato, lettuce, onion, cucumbers, vegetable slaw, etc.

To make the burgers, chop the salmon well. Mix it thoroughly with the remaining burger ingredients in a medium bowl. Divide the mixture into 4 portions and shape into 4 ½-5 in diameter well-compacted round patties. Refrigerate the patties, tented, for at least 30 minutes or up to overnight to firm.

Pre-heat a grill to high and oil. Carefully place patties on grill and cook for about 2 minutes per side.

Split buns in half and toast lightly. Spread mayonnaise or tartar sauce onto buns, add the cooked patties, and pile high with garnishes of your choice.

Recipe from Kathy Casey’s Northwest Table, Chronicle Books.

Posted by Kathy on June 16th, 2017  |  Add Comment |  Posted in Foodie News, Lifestyle, Recent Posts, Recipes, Kathy Casey, salmon

Local Salmon The Big Kings Are Coming In!

Nothing says Pacific Northwest like salmon, and it’s that time of year again when this rich, delicious local gem is readily available. Bring on the summer sun, its salmon-cooking season!


D’lish Salmon!
(Photo courtesy of Alaska Seafood Marketing)

There are several varieties of salmon available locally that can fit any budget and taste, from sockeye to King. Salmon’s natural oil and fat content help keep it moist and tender, even when grilling, but you can help it stay that way with a flavorful brine.

Brining possibilities are endless: white wine and savory spices, brown sugar and soy, or simply sugar and salt brine – just dunk your pieces for 15 minutes or so before cooking.

Salmon makes the perfect platform for glazes, marinades and other tasty toppings. How does roasted king salmon with a Chipotle Honey Glaze or an Orange Ginger Butter sound? Or contrast salmon’s rich meatiness with a fresh and zesty Zesty Lemon Basil Vinaigrette. Makes me want to fire up the BBQ right now!

So whether you’re smoking, grilling, or oven-roasting it, get your wild salmon on while it’s in season.
–Kathy

Chipotle Honey Glaze
Make a generous 1/2 cup

1/2 cup local honey
3 Tbsp. puréed chipotle peppers in adobo sauce*

Stir together in a small bowl until well combined. Store refrigerated for up to 2 weeks.

*To make chipotle purée: Purée a can of chipotle peppers in adobo sauce with a hand blender, blender or food processor until smooth. Freeze any remaining purée for another use.

Recipe created for Alaska Seafood Marketing by Kathy Casey Food Studios®

Orange Ginger Butter
Switch this basic recipe up with different combinations of citrus and herbs. Change out the ginger for garlic and try using a different mustard as well. Roll up different variations into logs in plastic wrap and freeze for up to 4 months. Just slice off a few pieces for a salmon topping anytime.

Makes 1 cup

8 Tbsp. (1 stick) salted butter, softened, cut into chunks
1 1/2 tsp. Dijon mustard
3 Tbsp. orange juice concentrate
1 Tbsp. finely minced orange zest
1 Tbsp. finely minced ginger
1/4 tsp. salt
2 green onions, very thinly sliced

Place all ingredients except the green onion in a food processor. Process until smooth and emulsified, scraping down the sides of the work bowl often. (If the butter doesn’t come together right away, be patient and continue processing.) When the mixture is well blended, add the green onion and pulse until mixed. Keep refrigerated, tightly covered, for up to 7 days.

Recipe created for Alaska Seafood Marketing by Kathy Casey Food Studios®

Zesty Lemon Basil Vinaigrette
This quick and easy homemade dressing is delicious drizzled over salmon. You can switch up this basic vinaigrette recipe by changing out the basil for cilantro and the lemon for lime, and/or adding a dash of hot sauce for some zing. You can also double the recipe and add all the ingredients at once to a blender to make a more creamy dressing.

Makes 1 cup

2 cups fresh lemon juice
2 Tbsp. local honey
2 Tbsp. Dijon mustard
1 tsp. finely minced fresh garlic
1/2 cup olive oil
2 Tbsp. minced fresh basil
1/2 tsp. kosher salt
Fresh-ground black pepper

Place the lemon juice, honey, mustard and garlic in a small bowl. Whisk to combine. Continue whisking and drizzle in the oil to incorporate. Then stir in the basil, salt and pepper. Store refrigerated for up to 10 days.

Recipe created for Alaska Seafood Marketing by Kathy Casey Food Studios®

Posted by Kathy on May 26th, 2016  |  Comments Off on Local Salmon The Big Kings Are Coming In! |  Posted in Recent Posts, Recipes, KOMO Radio, Kathy Casey, salmon, seafood
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