alive logo

Sage-Smoked Salmon Burgers

Serves 6


    Sage-Smoked Salmon Burgers

    Impress your guests with salmon, smoked urban style at home. Enjoy it with fresh-from-the-oven baked bannock and homemade aioli or on top of a crisp salad.


    Sage-Smoked Salmon Burgers


    • Oven-baked bannock
    • 1 1/2 cups (350 mL) unbleached all-purpose flour
    • 1 1/4 Tbsp (19 mL) baking powder
    • 3/4 tsp (4 mL) salt
    • 2/3 cup (160 mL) cold water
    • Organic canola oil, for brushing
    • Lemon aioli
    • 2 large organic eggs
    • 2 tsp (10 mL) Dijon mustard
    • 1 garlic clove, minced
    • 1/2 lemon, zested and juiced
    • 1 1/2 cups (350 mL) organic canola oil
    • Sage brine
    • 1 Tbsp (15 mL) ground dry white buffalo sage
    • 1 Tbsp (15 mL) ground juniper berry
    • 1 Tbsp (15 mL) ground bay leaves
    • 1 Tbsp (15 mL) ground sweetgrass
    • 1 1/2 Tbsp (22 mL) ground dry dill
    • 1 1/4 cups (310 mL) brown sugar
    • 1 cup (250 mL) kosher salt
    • 6 - 5 oz (142 g) salmon fillets
    • Handful of white buffalo sage
    • Pickles and arugula, to serve


    Per serving:

    • calories497
    • protein36g
    • fat27g
      • saturated fat4g
      • trans fat0g
    • carbohydrates26g
      • sugars1g
      • fibre1g
    • sodium377mg



    For bannock, preheat oven to 400 F (200 C). In large bowl, mix dry ingredients. Make a well in the middle and add about half the water to fill well. With sturdy spoon, start incorporating flour mixture, beginning with walls of the well. Once water is incorporated, add more water as needed and continue to mix until dough becomes sticky. Do not overmix.


    Sprinkle generous amount of flour onto work surface and form dough into 6 puck-sized portions.


    Oil baking sheet and place bannock directly on sheet. Brush entire surface of dough with oil. Place baking sheet on middle rack of oven and bake for 10 minutes. Flip bannock and bake for an additional 10 minutes or until lightly golden brown.


    In stand mixer with whisk attachment, combine all aioli ingredients, except oil, on medium speed. Once combined, turn mixer to high speed and add oil very slowly to start the emulsion. Continue to add oil in a slow, steady stream and continue to mix until thick. Aioli will keep for up to 1 week in the refrigerator.


    Meanwhile, assemble your u201csmoking stationu201d by placing small fireproof bowl in large, deep-dish container big enough to hold both the salmon and the bowl.


    (A metal roasting pan works well for this, with the small bowl placed in the corner.)


    In another bowl, with whisk, combine sage brine ingredients and then rub each salmon fillet with a generous coating. Place fish in deep-dish container and place handful of white buffalo sage into small fireproof bowl. Light sage on fire and quickly cover the container with lid (or aluminum foil if your roasting pan doesnu2019t have a lid). Allow salmon to smoke for 20 minutes. Relight sage if you desire a smokier flavour.


    Preheat oven to 425 F (220 C). Remove cover from roasting pan with smoked salmon. Place in preheated oven and cook for 8 to 10 minutes, or until almost baked through (salmon will continue to cook once removed from oven).


    To assemble, cut bannock in half horizontally, spread lemon aioli onto both halves, add salmon fillet, and top with pickles and arugula.


    Store extra aioli in fridge for up to 1 week. Store brine in cupboard for use on fish and meats.



    SEE MORE »
    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.