In this burger, the Atlantic salmon juicy and melt-in-your-mouth tender is accompanied by hollandaise sauce, creamy avocado, lettuce, onion, and cherry tomatoes, and a sprinkle of Parmigiano.
The May long weekend has finally arrived with some hesitation because it usually snows or rains, and is a bit cold, a slight reminder of our climate for those of us who live in the north. People usually don’t do any planting of flowers till after this weekend always a sure bet to have success with your garden. However, we have been pleasantly surprised as it did start out cloudy and looked like rain, but the wind blew the clouds away and it has turned out sunny and reasonably warm.
To celebrate the great change in weather we decided to fire up the barbecue for dinner, and make burgers. Not the great all american beef burger, but a beautiful Canadian marinated grilled fish burger. I had purchased a nice fresh Atlantic salmon from BiCoastal Seafood located in the south end of our city, Edmonton. I sometimes go there as they have a fair selection of fresh fish. The person brought out the salmon and I could smell the ocean in the flesh of this fish: I’ll take it, thinking this would taste good marinated and grilled. So that’s what we did.
Beautiful simple drizzle of olive oil, sprinkle of dill, green onion and garlic and of course sea salt and pepper enhancing the already robust flavor of this fish marinated for a few hours allowing the flavors to intensify. Then on a nice hot oiled grill the sugars and spices caramelize with nice crispy charred edges leaving the salmon with a bit of smokiness, but juicy and so melt in your mouth tender. I had some left over hollandaise, so I thought this would be a great condiment for the burger, accompanied by the creamy and suppleness of the avocado, the crispy and freshness of the lettuce and onion, a bit of acidity from the cherry tomatoes and yellow mustard, and of course an Italian would have to use a nice grated Parmigiano Reggiano bringing a bit of age to this burger.
Beautiful grill marks, and gotta love the juiciness of this fish.
This burger you will definitely have to press it down a bit with your hand to get it into your mouth.
Happy May long week end, and enjoy.
P.S. You may want to get a few extra napkins, this one is a messy one, but oh sooooooo juicy good.
- 3–4 ounce pieces of Atlantic salmon
- 3 crusty Italian buns
- 1 avocado sliced
- 3 leaves of iceberg lettuce
- 3 organic cherry tomatoes halved
- slices of onion (optional)
- 4 oz of grated parmigiano reggiano
- 3 table spoons hollandaise sauce
- 1/2 teaspoon thyme
- 1/2 teaspoon oregano
- 3 tablespoons prepared mustard
- salt and pepper
- For the marinate:
- 2 tablespoons of extra virgin olive oil
- 1 teaspoon dried dill
- 1 green onion chopped
- 1 garlic clove whole
- salt and pepper to taste
- Place salmon in a dish.
- Drizzle olive oil on both sides of fish.
- Sprinkle dried dill on both sides.
- Toss in chopped green onion and garlic clove.
- Add salt and pepper.
- Massage all ingredients into the fish.
- Cover and let marinate in fridge for at least a couple of hours.
- Take hollandaise sauce and heat on low heat.
- Add thyme and oregano, set aside.
- Take salmon out of fridge.
- Preheat barbecue to a 400° Fahrenheit temperature.
- Place some olive oil on a paper towel and oil grill racks.
- Put salmon skin side down on the grill first length wise for 5 minutes, then turn width wise another 5 minutes.
- Repeat this process on the other side of fish.
- Cut buns in half, place on grill and lightly toast.
- Put 1 tablespoon of hollandaise sauce on bottom of bun.
- Place onion slice if wanted on hollandaise.
- Put salmon on top of the onion.
- Top with a couple of avocado slices, lettuce leaf, 2 halves of grape tomatoes.
- Sprinkle a pinch of grated parmigiano cheese.
- Put 1 teaspoon of mustard on top half of bun and top burger.