Gabrielle Myers Writer, Chef, and Teacher
  • Home
  • About Me
  • Too Many Seeds, A New Poetry Collection
  • Hive-Mind, a memoir
  • Farm to Fork Column Articles in Inside Sacramento
  • Photographs for Sale
  • YouTube Channel
  • Gluten and Dairy Free Recipe Blog
  • "A Sensory Journey," Learn About My Farm-to-Fork and Writing Journey
  • Video Poem "Lidded," from Too Many Seeds
  • "Live as the Tomatillo Reaches for Life on a Hot July Day," in Edible East Bay, Fall 2022
  • Two Poems in Edible East Bay, Spring 2022
  • A Review of Too Many Seeds!
  • Interview on Too Many Seeds on The Spark with Stephanie James
  • A Review of Too Many Seeds, Tweetspeak Poetry
  • "Food for Thought," a Q & A on Too Many Seeds
  • "Dried Bits," in Borderlands, Texas Poetry Review
  • "Vessels" and "Lost Amantes Saltan" in pacificREVIEW, Spring 2020
  • Video Poem: On Ayako's Pa Amb Tomaquet
  • Video Poem: Quality Control
  • A Review of Hive-Mind and a Recipe
  • Interview on Dr. Andy's Poetry and Technology Hour!
  • An Interview on Too Many Seeds, Author2Author
  • An Interview on Too Many Seeds, BITEradiome
  • Video Poem: Sonnet #69
  • A Video Reading from Hive-Mind
  • Video: On Poetry and Cooking
  • An Interview on Shirleymaclaine.com
  • Selection from Hive-Mind
  • Selection from Hive-Mind
  • "Early Fall's Failed Elegy," in Catamaran, Summer 2018
  • After Grass Against Sea, by Edward Weston, in Catamaran Fall 2020
  • "For Girls Who Walk Alone to the Bus Stop," in Connecticut River Review, Fall 2018
  • "Lover" & "We're There and Here," in Koan, Paragon Press, Summer 2018
  • "Fall," in The Adirondack Review
  • "The First Rain of Fall," in Fourteen Hills, 2010
  • The Art of Tomato Breeding
  • An Interview with Wendy from WINA in Charlottesville
  • Paul Canales: Building Community
  • Interview on Intuitive Ink Radio Show
  • Eat with Health in Mind
  • On Radio MD
  • An Interview with Allison Dunne from 51%
  • An Interview
  • “AN OCTOROON”: A DARING COMEDY ON SLAVERY, AT BERKELEY REP
  • An Interview with Robert Sharpe of BITEradio.me
  • Amazon Author Page
  • How to Use Your Daily Commute to Flourish
  • "Sonnet #69" in MadHat Lit
  • "I Am a Figure of Speech," Wallace Stevens Journal, Spring 2015
  • ‘Spread Like a Veil Upon a Rock’: Septimus and the Trench Poets of World War I in English
  • "Lament for My Sister at Harvest" in Damselfly Press
  • "Woman," "Pleasant Valley," and "Laura" in the Solitary Plover
  • "Prom Night" in Work Literary Magazine
  • "To Bukowski" in The Evergreen Review
  • YouTube Video of "The First Rain of Fall" (published in Fourteen Hills, Fall 2009)
  • YouTube Video of "Sonnet #69"
  • YouTube Video of "Bird"
  • YouTube Video of "Last Night in the Castro"
  • Linktree Page
  • Contact

Wild Salmon, Leek, and Olive Burgers

1/6/2016

1 Comment

 
Picture
Picture
Picture
Wild Salmon, Leek, and Olive Burgers
Serves 4
 
            This recipe accentuates rather than diminishes the delicate buttery flesh of wild king salmon. By pairing the salmon with lightly sautéed leeks, lemon zest, Dijon, and olives’ slight brine, the distinct but mild flavor of the salmon is brought out. While most fish burgers or cakes use breadcrumbs as binding, this ingredient just dilutes the fish’s real flavor and adds no nutritional or culinary value. The key to a complex texture and flavor profile is to process half of the amount of salmon in the recipe with aromatic seasonings and a small amount of almond flour. Medium dice the rest of the salmon and fold it in with the smooth base while adding finely chopped dill, olives, and leeks. This method results in a tender, juicy, and scrumptious burger.
            Each wild salmon, leek, and olive burger contains roughly 30 grams of protein (Oaklander 1). By lightly grilling the patty, you can create a protein-packed meal without the harmful fats created through frying or sautéing. In addition, wild salmon contains a significant amount of the healthy omega-3 fatty acids, as well high levels of selenium, magnesium, and phosphorus (Kerns 1).  
            While I am generally against freezing fish because it does impact the texture, if you have a busy life these burgers can be made ahead of time, frozen, and then defrosted and grilled for an easy weeknight dinner—just be sure to drain the burgers of any excess moisture before grilling.
 
1.5 pounds wild king salmon
1 tablespoon lemon zest, chopped
½ cup almond meal, finely ground
1 tablespoon Kalamata or Castelvetrano olives, rinsed and finely chopped
½ cup leeks, small diced and rinsed
3 tablespoons extra virgin olive oil (2 for the salmon mixture, 1 for sautéing the leeks)
2 teaspoons Dijon mustard
1 tablespoon fresh dill, finely chopped
1.5 teaspoons salt
 
1. Clean the salmon of any skin, and gently rinse the flesh under cold water. Allow the salmon to dry, and cut half of it, or ¾ pound, into large cubes. Place the cubes in a food processor with the lemon zest, almond meal, salt, two tablespoons of olive oil, and mustard. Process until just smooth.
 
2. Scrape the salmon mixture into a stainless steel bowl and set aside in the refrigerator.
 
3. Prepare the leeks by gently sautéing them in olive oil. Do not allow the leeks to brown—they key is to just cook them through. Once they are cooked, set the leeks aside to cool.
 
4. Slice the remaining salmon into 1/2-inch slices, and then dice the slices so that you have ½ inch diced pieces of salmon.
 
5. Take the salmon mixture out of the refrigerator and add the diced salmon, finely chopped dill and olives, and cooked leeks. Gently fold the ingredients together so that they are evenly mixed.
 
6. Form the salmon burgers. Aim for four burgers and a thickness of 1.5 inches for each burger.
 
8. Place the burgers in the freezer for about 25-30 minutes so that they set and become firm (you don’t want to completely freeze the burgers but just stiffen them).
 
9. Preheat the grill to medium-high heat.
 
10. Brush the grill grates with a rag that is damp with olive oil.
 
11. Place the burgers on the grill and allow them to cook for about 3-4 minutes on each side. Do not over cook the burgers—you still want a little pinkness in the center—aim for medium doneness.
 
12. Pull the burgers from the grill and immediately serve with a generous dollop of fresh Lemon-Basil Aioli (the aioli recipe is at the end of this recipe: http://www.gabriellemyers.com/gluten-and-dairy-free-recipe-blog/-cornmeal-crusted-black-bean-zucchini-cakes-with-lemon-basil-aioli), Romesco sauce (see the second picture—recipe to come in summer 2020!), or Parsley and Olive Sauce (http://www.gabriellemyers.com/parsley-and-olive-sauce.html).
 
                                                    Works Cited
 
Kerns, Michelle. "The Health Benefits of Alaskan Salmon." SF Gate n.d.: 1. Web. 5 Jan. 2016.
Oaklander, Mandy. "Should I Eat Salmon?" Time (2015): 1. Ebscohost. Web. 5 Jan. 2016.
1 Comment
Lisa Hagan link
1/7/2016 05:49:29 am

I want this right now and I just had breakfast. The salmon was so beautiful, I would have had a hard time mixing it with the spices. My mouth is watering.

Reply



Leave a Reply.

    Author l

    Gabrielle Myers

    RSS Feed

    RSS Feed

    Archives

    September 2020
    July 2020
    May 2020
    March 2020
    February 2020
    December 2019
    November 2019
    October 2019
    August 2019
    July 2019
    June 2019
    April 2019
    February 2019
    January 2019
    November 2018
    October 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    January 2018
    December 2017
    November 2017
    September 2017
    August 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    May 2016
    April 2016
    March 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    November 2014
    October 2014
    July 2014

    Categories

    All

    RSS Feed

Proudly powered by Weebly
Photos used under Creative Commons from quinn.anya, ConstantinWied