Peanut Butter Glazed Salmon Burgers with Winter Slaw
When you think about Canadian cuisine what comes to mind? You could be chomping down on Tart de Sucre in Quebec, Nanaimo Bars in British Columbia or Butter Tarts in Ontario. Or do you think of something more seasonal like cranberries, spot prawns or furled fiddleheads? No matter the season true Canadian cuisine can be found every time we visit our local farmers markets, farm stands or local grocers and depends heavily on our ethnic roots from province to province.
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!
- Yield:4 servings
- Prep Time:50 minutes
- Cook Time:10 minutes
- Total Time:1 hour
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 tbsp. cornstarch
1/4 cup maple syrup
1/4 cup water
1/4 cup reduced-sodium soy sauce
1 tbsp. cider vinegar
1 tsp. minced fresh ginger root
1/4 cup Peanut Butter & Co. Mighty Maple
For winter slaw
1 small butternut squash, about 1 pound, seeded and cubed
4 medium carrots, peeled
3 parsnips, peeled
2 tbsp. olive oil
1 tbsp. maple syrup
3 tbsp. apple cider vinegar
1/2 tsp. cider vinegar
1 tsp. salt
1/4 tsp. pepper
6 scallions, thinly sliced
In a saucepan coated with cooking spray, saute onion and garlic over medium heat until tender.
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 & Co. Mighty Maple; cook for 2 minutes or until peanut butter is melted, stirring constantly.
Place the salmon in a baking dish. Brush heavily with peanut butter glaze and allow to marinate for at least 30 minutes.
Place salmon on a preheated roasting tray, and cook at 375°F for about 10 minutes, until just cooked but still moist.
In the meantime prepare coleslaw. With either a vegetable peeler or on a medium grater grate butternut squash, carrots, and parsnip.
In a large bowl, whisk 1 tablespoon of the olive oil, maple syrup, apple cider, salt, pepper and scallions. Set aside.
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.