We live next to the sea now, and when the tides roll in, you can smell the briny aroma of the ocean as it mixes with the woodsy perfume of the cedar trees. It’s extraordinary and lovely.
This summer, we’ve spent a lot of time at the beach – dipping our sand in the cold water, exploring the tidepools and discovering starfish and urchins and anemones. We spread a blanket for a picnic, and my husband opens up our little portable grill. Lately, we make salmon burgers, seasoned with dill and Old Bay, and dressed with quick pickles and homemade mayonnaise.
Delightfully easy, with a meaty flavor and herbal notes, these burgers have quickly become one of our household favorites – sometimes we panfry them in a hot cast iron skillet, but mostly we grill them and slap them on a sourdough bun, dress them up and enjoy them with friends.
Eat Plenty of Wild-Caught Salmon
Wild-caught salmon is ever-present in our freezer, ready at a moment to defrost and serve up for dinner. We lean on wild-caught salmon because it’s a sustainable choice (read it here), particularly Alaskan salmon which comes from well-managed fisheries and plentiful population.
A particularly nutrient-dense food, salmon is rich in B vitamins like niacin, vitamins B6 and B12, and vitamin D3 as well as minerals like magnesium, phosphorus, selenium and potassium. Moreover, it’s an excellent source of DHA and EPA, two omega-3 fatty acids that contribute to cognitive and emotional well-being as well as cardiovascular health.
Wild-caught salmon is also a source of natural antioxidants like astaxanthin, which shows promise in protecting against skin damage caused by sun.
|Salmon Burgers with Dill and Old Bay|| |
- 1 pound Alaska Gold Brand Easy Salmon (find it here)
- 1½ teaspoons Dijon-style mustard
- 1 shallot, peeled and minced
- 2 teaspoons dried dill
- 1 tablespoon Old Bay Seasoning
- 2 teaspoons finely ground sea salt
- ½ cup whole-grain sourdough breadcrumbs
- Place about four ounces of the salmon meat into the food processor with the mustard, and process until they form a smooth paste.
- Break up the remaining salmon meat into a large mixing bowl. Drop in the minced shallot, dill, Old Bay, sea salt and breadcrumbs. Using a rubber spatula, scoop the salmon paste from the food processor into the mixing bowl. Then, knead all the ingredients together by hand.
- Form the ingredients in the bowl into patties, set them on waxed paper inside an airtight container (like this). Refrigerate the patties at least two hours and up to 12 hours.
- Preheat the grill, and grill the patties 3 to 5 minutes on each side or until cooked through.
- Serve on buns slathered with avocado oil mayonnaise, with fennel and cucumber quick pickles, thinly sliced red onion and swiss chard.
Where to Find Affordable Wild-Caught Salmon
A great way to pick up wild-caught salmon at a good price is to purchase salmon meat, as opposed to filets and portions. It’s roughly half the price, and you can purchase it in bulk direct from the fishermen here.
Alaska Gold Brand by the Seafood Producers Cooperative sells salmon meat in frozen, one-pound blocks under the name “Easy Salmon.” It’s easy to thaw for dinner, and it’s particularly good in salmon croquettes, chowders, and salmon burgers like this one.