Thursday, September 9, 2010

Kid Friendly Salmon Burgers Recipe

Go the American way with a healthy salmon burger that's delicious and nutritious!


  • 2 pounds skinless, boneless salmon, cut into 1-inch pieces
  • ⅓ cup mayonnaise
  • ½ cup chopped green onions
  • 1 clove garlic, minced
  • 2 teaspoons grated fresh ginger
  • 1 teaspoons sesame oil
  • 1 teaspoon soy sauce
  • ¼ teaspoon freshly ground coarse black pepper
  • 1 teaspoon kosher salt
  • Sourdough buns or shepherd's bread
  • Lettuce leaves
  • Mayonnaise with powdered wasabi or minced jalapeno chile stirred in


Grind salmon pieces in food processor by pulsing until it is a small chop consistency. In a bowl, mix the salmon with mayonnaise, green onions, garlic, ginger, sesame oil, soy sauce and pepper. Cover and chill for 1 to 2 hours.
Form into patties and cook in a non-stick skillet over medium-high heat, about 3 minutes per side, until a crispy crust forms. Serve on toasted sourdough buns with lettuce leaves and spicy mayonnaise.

Tip: Burgers should be formed into ¼ pound patties about ¾ inch thick. It is best to turn a burger only once during cooking. The salmon burger mixture should be mixed and chilled for 1-2 hours before cooking.

Yield: 8

Reprinted from the Salmon of the Americas August newsletter

Friday, April 30, 2010

Easy Baked Salmon with Black Bean Sauce

This Chinese-inspired baked salmon is gourmet-delicious, yet extremely easy to make. You'll love how the rich-tasting black bean sauce enhances the exquisite flavor of the salmon. This baked fish recipe also works with other types of fish, such as cod, sole, snapper, or halibut - all healthy and safe seafood choices (either fresh or frozen). This easy baked fish is superb for everyday meals, but also wonderful enough to serve to a taste-discerning crowd. ENJOY!

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Serves 2


  • 2-3 salmon steaks or fillets, fresh or frozen, OR other type of fish, such as cod, sole, snapper, halibut, etc...


  • 1/3 cup chicken stock
  • 2 Tbsp. prepared black bean sauce, OR black bean garlic sauce (available by the jar at Asian/Chinese food stores)
  • 3 cloves garlic, minced
  • 1 thumb-size piece ginger (or galangal), grated
  • 1 Tbsp. lime juice
  • 1 Tbsp. fish sauce (available in tall bottles at Asian/Chinese food stores)
  • 1 tsp. sugar
  • 1-2 fresh red chilies, minced, OR 1/4 to 1/2 tsp. cayenne pepper OR 1/4 to 1/2 tsp. dried crushed chili


  • handful of fresh coriander
  • 2 spring onions, sliced


  1. Preheat oven to 350 degrees.
  2. If using frozen fish, quickly thaw by floating the fish packet in a bowl or sink of tepid water.
  3. If using fresh fish, briefly rinse it and pat dry. Place fish in a covered, flat-bottomed baking dish. Set aside.
  4. Combine all Black Bean Sauce ingredients together, stirring well to combine.
  5. Pour sauce over fish. Turn the fish once or twice so that it is saturated with sauce.
  6. Cover and bake (at 350 degrees) for 12 - 15 minutes (12-14 for fillets, 15-20 for steaks), or until the inner flesh has turned opaque (no longer translucent).
  7. When fish is cooked, taste-test it with the sauce. (Taste Tip: The sauce should taste on the salty side - then when it's eaten with the fish and rice, it'll be perfect.) Note that the saltiness of the sauce will depend on the type of stock you used. If not salty enough, add another 1/2 to 1 Tbsp. fish sauce. If too salty, add another squeeze of lime juice. Add more chili if you'd like it spicier, or more sugar if too sour.
  8. To serve, portion the fish out onto individual plates. Top with some of the black bean sauce, plus a sprinkling of spring onion and fresh coriander. Serve with rice and more black bean sauce on the side. ENJOY!

Friday, April 23, 2010

Swirly Salmon Sandwich Wraps

This terrific new way to wrap up lunch takes no time at all and never compromises taste.

Serves : 2


½ cup cooked, flaked farmed salmon fillets or portions
2 tablespoons grated carrot
¼ cup ranch salad dressing or your favorite dressing
Fresh lettuce or fresh spinach
2 whole wheat flour tortillas (7 inches in diameter)


Gently stir salmon and carrot into ranch dressing.
Spread half of salmon mixture on each tortilla, almost to edge add lettuce or spinach leaves.
Roll up tightly to make a "wrap."
Refrigerate until chilled. If desired, slice each wrap diagonally into several pieces.

Reprinted from the April 2010 SOTA Newsletter. For more information, please visit

Friday, March 12, 2010

Szechuan Peppercorn Salmon


•2 (6 ounce) farmed salmon portions (skin on or skinless)
•1 teaspoon Szechuan peppercorns
•3 cloves garlic, coarsely chopped
•1/4 teaspoon grated lime zest
•1/4 teaspoon coarse salt
•2 teaspoon olive oil
•2 tablespoon soy sauce


Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil. Using a spice grinder, grind the peppercorns, chopped garlic, lime zest, and salt until the peppercorns are finely ground. Rub farmed salmon fillets with olive oil, then place onto the prepared pan, skin side down. Rub spice mixture onto top of the salmon.

Broil until the salmon is flaky and no longer pink in the center, 10 to 15 minutes. Drizzle with soy sauce and ENJOY!

From the Salmon of the Americas March Newsletter

Tuesday, March 2, 2010

The best I've ever had!

Picture this. Mount Washington Resort, BC Canada. LOTS of snow, chalet rented for the weekend for a group of Women in Aquaculture.

This annual event of course includes a fabulous dinner of BBqed salmon that is marinated in advance and BBQed on the covered deck of the chalet. The smell of the salmon is irresistable to the families tobogganing on the hill near the deck of the chalet. Inquiries from kids asking "what's for dinner? and saying "that smells so good." become more frequent. Finally, as the salmon was almost done, we ended up with a line up of folks off our deck wanting to munch on the salmon. A dad that was with his kids was amazed that his kids craved the salmon. They actually came back for 2nds and 3rds! Dad said "It's the best I've ever had!"

We sent them packing with a care package of the salmon. Here are the instructions so that you can try this at home. Thank you to the Ashcroft Family for sharing your marinade recipe and marinading the salmon for our Women in Aquaculture weekend!

1 large can of good Soya sauce (Kikkoman can – 3.78L)
1kg of brown sugar
250g package of ground ginger
250g package of ground ginger
30 pounds of fresh salmon

Mix the marinade as 1 big batch and as you are adding to bags – keep stirring it as the sugar will settle out.

Cut salmon into portions, put in zip lock bag(s) with the marinade to cover and let set overnight in the fridge. During the marinade time, I like to rotate the bags and mix the fish in the bags so that the marinade doesn’t settle out. This can be put in the freezer as well! We let ours marinade for 48 hours however, experience tells us that 48 hours is the absolute maximum marinading time for the best flavour.

BBQ skin side down on the BBQ with foil under the salmon so that it does not fall through the grates. During cooking time, heat should be on Medium so it is a slow cook. Once the fish is loose on the skin, flip the portion over and cook the other side but use the skin that should stick to the aluminum foil as the base to cook the piece that was flipped.

Warning: Line up of hungry people likely to develop as salmon is BBQed! Make certain to have enough salmon for everyone!

Monday, December 21, 2009

Seasons Greetings from Marine Harvest Canada

Merry Christmas and All the Best for 2010!

We, at Marine Harvest Canada, hope you have a holiday that fills your heart with joy!

The management and staff of Marine Harvest Canada would like to share warmest thoughts and best wishes for a wonderful Holiday Season and a Happy New Year.

Thursday, November 12, 2009

Super Healthy Salmon Burgers

If you're after something a bit lighter than potato-packed fishcakes, try these simple oriental-style burgers

Recipe by Good Food

Serves 4
Preparation and cooking times Prep 20 mins & Cook 10 mins


4 boneless, skinless salmon fillets , about 550g in total, cut into chunks
2 tbsp Thai red curry paste
thumb-size piece fresh root ginger , grated
1 tsp soy sauce
1 bunch coriander , half chopped, half leaves picked
1 tsp vegetable oil
lemon wedges, to serve


2 carrots
half large or 1 small cucumber
2 tbsp white wine vinegar
1 tsp golden caster sugar

Super healthy, Heart healthy

1.Tip the salmon into a food processor with the paste, ginger, soy and chopped coriander. Pulse until roughly minced. Tip out the mix and shape into 4 burgers. Heat the oil in a non-stick frying pan, then fry the burgers for 4-5 mins on each side, turning until crisp and cooked through.

2.Meanwhile, use a swivel peeler to peel strips of carrot and cucumber into a bowl. Toss with the vinegar and sugar until the sugar has dissolved, then toss through the coriander leaves. Divide the salad between 4 plates. Serve with the burgers and rice.


Oily fish makes a heart-healthy alternative to red meat burgers. This recipe would also be delicious with tuna steaks.

Thai salmon skewers

Mix the curry paste, ginger, soy and oil with 1 tsp honey and seasoning. Marinate the salmon chunks in the curry mixture for 10 mins. Cut 1 red pepper and 1 courgette into chunks, then thread onto skewers with the salmon. Griddle for 8 mins, turning, until the salmon is cooked through.

292 kcalories, protein 29g, carbohydrate 7g, fat 17 g, saturated fat 4g, fibre 0g, salt 0.83 g