Monday, March 30, 2009

Yum. Now please stop crying, dear.

Spring is here! I'm using the barbeque two nights in a row!!

Tonight I'm adapting a recipe for Salmon Burgers with Scallion Cream Cheese that I found on Meal Planning 101, and another recipe for Asparagus with Lime and Mint from Simply Recipes.
I didn't have all the ingredients for the salmon burgers, so I threw in whatever Epicure spices I thought would fit the bill. I don't usually cook asparagus, so when my sister (the chef) told me I could cook them on the barbeque, well I just about squealed. So I changed up the recipe just a tad, wrapped it in foil, and threw it on the grill. Here are my versions:

1 large skinless salmon fillet (approx. 720g)
1 tbsp. Beef & Steak Rub
1 tbsp. Poppyseed Dressing (just the dry mix)
1 tbsp. Lemon Dilly Dip Mix
2 tbsp. Tuscan Rub
1/2 tsp. lemon juice

Place pieces of salmon in a food processor and pulse until it is coarsely ground. Mix together with the other ingredients and form into 4 patties. Drizzle with olive oil and grill on the barbeque or broil in the oven for 5 minutes per side. Serve on a bun with lettuce, tomato, and scallion cream cheese.
12 asparagus stalks, trimmed
2 tsp. olive oil
1/2 tsp. coarse salt (I used Epicure's Giardino Sea Salt)
juice of 1/2 a lime
1 tbsp. fresh mint, chopped
1-2 garlic cloves, minced

Lay the asparagus on a piece of tinfoil and sprinkle the other ingredients overtop. Wrap it up and cook on the barbeque for about 5 minutes.
I thought this meal was almost perfect (for the adults... not so much for the kids!) I loved the asparagus, though we forced the kids to try one bite, and they looked like they'd been poisoned. I kinda expected that. My son (the picky one) ate most of his salmon without any complaint, but my daughter (who usually devours seafood) did not enjoy this one bit. She has a canker sore or something in her mouth, so it was agony for her to eat. Then her eye inexplicably started to hurt, which made the whole experience even worse. Not even ketchup could make her happy tonight. I think someone is a little overtired.

This recipe made 4 huge burgers (the kids shared one), so next time I think I might try to make 6 medium ones instead. I would also set aside a couple patties with no spices in them for the kids, and then make the rest for the grown-ups. The burger itself was delicious, although I think I'd put less Tuscan Rub next time. (If you don't have all the Epicure spices I used, I'm sure it would be just as tasty if you put grill seasoning, dill and lemon and left out the other stuff.)

The scallion cream cheese is amazing... it is a must for this burger! It would be so yummy with chicken burgers, wraps, pitas, etc.

So despite the river of tears streaming down my daughter's face as she sobbed in pain with a mouth full of salmon, I'm definitely making this meal again!
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MyTigerlilies said...

My kids love asparagus... I will have to try this. We have never done it on the bbq before!!! Thanks for another recipe Kathy!

Jacqui said...

Kathy, do you take reservations?

Loree said...

I usually do asparagus on the BBQ with a little olive oil and parmesan cheese, I will have to try some more additions! Our fave vegi!

The Meal Planner said...

Kathy the spices you added to the salmon burgers sound awesome! We love asparagus around here and take it pretty much any way we can get it. I love how grilling it really brings out the nuttiness.

MyTigerlilies said...

I tried the asparagus tonight. Yummy but a bit too limey for me. (I like lime but I just thought it had a bit too much). That being said, I will definately be making this recipe again. Even the kids ate it!