Sage-Smoked Salmon Burgers - alive magazine
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.
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Cooking tools:
- Stand mixer
- Whisk
- Mixing bowl
- Spoon
- Baking sheet
- Pastry brush
- Oven
- Roasting pan
- Aluminum foil
- Fireproof bowl
- Lighter
- Chef's knife
- Cutting board
- Microplane
- Measuring cup
- Measuring spoon
- Bread knife
- Spatula
- Plate
Ingredients
- 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
- 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
- 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
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