I know it is November….most of the Country is under a blanket of snow (not us, yet!) and the barbecue goes all year round, so buck up and try this…today would be a good day….in fact, any day is a good day.
- 1 wild salmon filet, skin and all pin bones removed, cut into 8 pieces
- 2 tbsp. olive oil
- pinch of salt and pepper
- tartar sauce (recipe follows)
- butter lettuce
- fresh hamburger buns, warmed
Rub the salmon with olive oil and salt and pepper. Grill on a medium temperature for about 4 minutes each side until cooked through. You can add any other condiment you personally prefer, but these are scrumptuous as is.
Tartar Sauce
- 1 cup mayonnaise
- 2 tbsp. relish
- 2 tbsp. capers, coarsley chopped
- 1 tbsp. creamy horseradish
- 1 lemon, juiced
Combine the above ingredients, place in a sealable jar and refrigerate. This will keep for up to 10 days.
You could make this burger every day for 10 days….OR…make a lobster roll…or a Tilapia burger….yummmmmmm
Skewered Salmon
This is a great appetizer to make when entertaining oudoors. Botttled sauces make it easy but don’t be fooled – tasty it is for sure.
- 6 small skewers – soak in water for an hour
- 1/2 lime
- 2 tbsp. each plum and oyster sauces
- 1 1/2 tsp. grated fresh ginger
- 1 tsp. minced fresh garlic
- 8 oz. skinless salmon fillet, 1/2 inch thick
- 1 tsp. sesame seeds
Start the barbecue. Squeeze 2 tsp. lime juice into a small bowl. Stir in the plum, oyster, ginger and garlic. Set aside.
Slice the salmon lengthwise into 6 strips. Brush the sauce over the salmon on both sides and place on skewer. Place on barbecue for 2 minutes. Carefully turn over and add more glaze, cooking another 2-3 minutes more.
Remove from heat and sprinkle with sesame seeds.