Recipe: Salmon n’ Bannock smoked sockeye salmon burger

In honour of National Aboriginal Day on June 21, chef Ryan Lalonde from Salmon n’ Bannock Bistro offers his take on First Nations cuisine.

For this recipe you will need: a smoker, oven, grill/griddle pan and time.

Ingredients

4 bannock rolls or hamburger bun
4 wild sockeye salmon fillets
1.5 tablespoon lemon aioli
1.5 grams white sage (wood chips or dry herbs can be used)
1 cup kale
1 large pickle thinly sliced
3/4 cup salmon cure
Garlic butter

For cure

1 cup kosher salt
2 cups brown sugar
1 tablespoon chopped dill
1 tablespoon white sage
1.5 teaspoon pepper
1 + 1/2 ground bay leaf

Directions

Place salmon in a large container and apply the salmon cure evenly massaging in the mixture. set in fridge for 1 hour. Once cured, the mixture should be thoroughly wiped off, assuring there is as little left on as possible. Place in smoker for approximately 15 – 20 minutes or until desired smokiness is achieved. Lastly bake salmon at 400 degrees Fahrenheit for approximately 5 minutes. Serve medium rare

To build burger

Grill/toast bannock with garlic butter until golden on both inside sides of bannock. Apply aioli and place pickles on the bottom bun. Next apply the smoked salmon fillet top with kale.

More Global BC recipes are available here