Living in British Columbia we thrive on “West Coast Cuisine” which is essentially just utilizing the very finest local gastronomic delights fresh from the ocean or the field… just as they do in every province and territory across the country. If you asked a Canadian in Halifax, Nova Scotia or Saskatoon, Saskatchewan to define what they eat on a daily basis you would have two different answers. Ask your neighbor what they had for dinner last night and see what the ethnic influences are. Like everyone else we use what’s in our backyard and cook with what’s around us.
This burger utilizes what I found available this time of year…firm, full-flavored sockeye salmon from the West Coast slowly baked with a maple syrup and maple flavored peanut butter glaze. Top it off with a seasonal slaw and what could be more Canadian than that!
Prep time: 50 minutes
Cook Time: 10 minutes
Total time: 1 hour
Yield: 4 servings
1 pound sockeye salmon, cut into 4 portions
4 artisan rolls, split
For maple peanut butter glaze
1/4 cup finely chopped onion
2 garlic cloves, minced
1/2 tablespoon cornstarch
1/4 cup maple syrup
1/4 cup water
1/4 cup reduced-sodium soy sauce
1 tablespoon cider vinegar
1 teaspoon minced fresh ginger root
1/4 cup Mighty Maple peanut butter
For winter slaw
1 small butternut squash, about 1 pound, seeded and cubed
4 medium carrots, peeled
3 parsnips, peeled
2 tablespoons olive oil
1 tablespoon maple syrup
3 tablespoons apple cider vinegar
1/2 teaspoon cider vinegar
1 teaspoon salt
1/4 teaspoon pepper
6 scallions, thinly sliced
Make maple peanut butter glaze
1. In a saucepan coated with cooking spray, saute onion and garlic over medium heat until tender.
2. In a bowl, combine the cornstarch, syrup, water, soy sauce, vinegar, and ginger until blended. Stir into onion mixture. Bring to a boil; cook for 2-3 minutes or until thickened. Add peanut butter; cook for 2 minutes or until peanut butter is melted, stirring constantly.
1. Place the salmon in a baking dish. Brush heavily with peanut butter glaze and allow to marinate for at least 30 minutes.
2. Place salmon on a preheated roasting tray, and cook at 375°F for about 10 minutes, until just cooked but still moist.
1. In the meantime prepare coleslaw. With either a vegetable peeler or on a medium grater grate butternut squash, carrots, and parsnip.
2. In a large bowl, whisk 1 tablespoon of the olive oil, maple syrup, apple cider, salt, pepper and scallions. Set aside.
3. Heat a large saute pan over medium high heat and add 1 tablespoon of the olive oil. Add the grated vegetables and saute, stirring occasionally for 6-10 minutes, or until they are tender crisp. Place in bowl with the vinaigrette and toss to coat evenly.
Assemble salmon burgers. Place salmon piece on half of burger bun. Top with winter coleslaw and place top. Serve warm.
PEANUT BUTTER GIVEAWAY
In this recipe Valerie uses a maple peanut butter glaze to marinate salmon fillet. How else could you use this glaze?
Leave a comment below with your answer to enter for a chance at winning a jar of Mighty Maple, the peanut butter used in this recipe.
– The giveaway is open to USA residents only and will run until Monday, January 28, 2013 at 11:59 PM EST.
– One entry per person.
– Winner(s) will be generated via a random number generator and notified via the contact email provided on the comment form.
– Winner(s) will have until 01/31/13 to claim their prize or we will choose another winner.
– Winner will win one 16oz jar of Mighty Maple peanut butter. Product will be shipped by Peanut Butter & Co.
– No purchase necessary. Void where prohibited by law. Must be 18 years of age to enter. See Official Giveaway Rules.