Jul 28, 2008
This is my attempt to emulate the delicious salmon burger on famed
B.C. restaurant chain White Spot's menu. If you cook it, let me
know how you like it!
Salmon burger, White Spot
White Spot restaurants are a fixture in British Columbia known for
their excellent old-fashioned hamburgers. In recent years they’ve
gone a bit upscale, adding more gourmet fare to their classic
dishes, including a phenomenal salmon burger. Executive chef Chuck
Curry likes to play his recipes close to the chest so I’ve had to
recreate this dish based on my experience of eating it, but this
comes pretty close to the real thing. If you don’t have the time or
inclination to make the homemade aioli, substitute with regular
commercial mayo doctored with finely chopped fresh basil and a
squeeze of lemon juice.
For the burgers:
4 8-oz.|250 g boneless, skinless wild B.C. salmon fillets (farmed
salmon will do, but it’s just not as good)
freshly ground black pepper
1 large, fresh, perfectly ripe beefsteak tomato
1 red onion
green leaf lettuce
4 large sesame burger buns
For the basil aioli:
2 large egg yolks
2 Tbsp|25 mL lemon juice
11/4 cups|300 mL extra virgin olive oil
1/4 cup|50 mL tightly packed fresh basil leaves
kosher salt and freshly ground black pepper to taste
In the bowl of a food processor, combine the egg yolks and lemon
juice; process for 5 seconds. With the machine running, drizzle the
olive oil through the feed tube in a slow steady stream, processing
until combined. Coursely chop the basil and add to the mixture.
Whiz it again until the basil is incorporated into the aioli.
Season with salt and pepper and set aside. It will keep
refrigerated for up to 3 days.
Cut the tomato into four equal slices and peel and thinly slice
enough onion to suit your taste. Butter the buns and set aside.
Prepare the grill for medium direct heat. Season the salmon fillets
with salt and pepper and drizzle them with a little olive oil. Make
sure the cooking grate is scrubbed clean. In this case you may want
to coat the cooking grate with a little oil just before you put the
salmon on. Place the salmon on the grill, cover and cook for about
3 or 4 minutes per side or until the core temperature of the fillet
Take the salmon off the grill and loosely tent with foil. While the
salmon is resting, place the buns, buttered side down, on the
cooking grate, cover and toast the buns for maybe half a minute,
taking care not to burn them.
Slather both sides of each toasted bun with the aioli. Place the
salmon filets in the buns and top with onion, tomato and lettuce.
Serve with a cold beer or glass of crisp, fruity white wine.