Monday, June 10, 2013

Summer Salmon Burgers

Here's another meal that pairs well with the weather.

After I made the maque choux last week, I could not stop thinking about those flavors. I can't wait for the rest of summer: so much corn and tomatoes...all the time.

I turned them into a relish here, topping grilled salmon--I would love to ramble on about how much I enjoy the taste of warm, pink flesh but I would hate to be incarcerated for intent to cannibalize.

I added mint to the relish to enhance the connection with the cool cucumber salad. The salad idea came from my cousin Mary--she made hers with zucchini, whereas I was the victim of a poorly supplied market and had to opt for cucumber. Not such a sore loser, though! It got along swimmingly with the mint and lime juice.

Last but not least...the brioche. I'm not much of a baker in terms of cookies and cupcakes, but I do love churning out a great pastry or bread. Kneading and shaping the dough, watching it brown in the oven, pulling it apart as it still steams...mmmmm. All that before the first bite even!

Enjoyed with the crisp Nobilo sauvignon blanc and now a viewing of Apollo 13 as I blog. Houston, we have a plate is empty! (So many apologies.)

1. I used Smitten Kitchen's recipe for brioche buns. My house isn't crazy warm like hers, so I proofed the dough in the oven. For the first rise, I preheated the oven to 170. When it reached the temperature, I popped the dough in the oven, shut the door, and turned off the heat. After an hour, it had doubled in size. The recipe made more buns than I needed, but I fully aim to use the ocean of brioche I have produced. Halve the recipe if you must!
2. Another brioche note! I ran out of regular milk, so I used almond. No noticeable difference! Might even have been better ;)

Summer Salmon Burgers
Serves 4.

4 skinless salmon fillets
1/2 cup pesto
Salt & pepper (to taste)
2 tablespoons garlic powder
2 tablespoons oregano
Olive oil (for cooking)

Brioche burger buns
2 tablespoons olive oil (for toasting)

3 ears corn, shucked
1 bell pepper, diced
1 small onion, diced
3 tomatoes, diced
3 cloves garlic, minced
3 mint leaves, sliced chiffonade style
1/4 cup olive oil

2 cucumbers, halved and thinly sliced
2 tablespoons olive oil
6 mint leaves, chopped
1 lime, juiced

1. Prepare brioche buns. Set aside.
2. Coat salmon fillets with pesto and seasonings. Place in a small bowl covered with plastic wrap. Refrigerate for one hour.
3. Preheat oven to 450. Combine corn, bell pepper, onion, tomatoes, garlic, and mint in a large, oven-safe skillet. Add olive oil and stir to combine.
4. Place skillet in oven and cook for 20 - 30 minutes, until vegetables are tender. Reserve relish to a medium bowl to cool.
5. In another bowl, combine cucumbers, oil, mint, lime juice, salt, and pepper. Cover and place in fridge for thirty minutes to allow flavors to meld.
6. Remove salmon from marinade. Heat two tablespoons olive oil in medium grill pan. Add salmon fillets skin-side up and cook, 5 - 7 minutes per side.
7. Toast brioche buns in a small skillet over medium-high heat.
8. Place salmon on toasted buns, topped with relish. Remove cucumber salad from refrigerator and serve on side.

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