Bob Blumer’s take on a BBQ classic is fresh, fabulous and packed with flavour, and it’s perfect for pescatarians and meat-lovers alike. (Don’t worry—he has vegetarians covered, too, with his scrumptious Mexican Street Corn made two ways.)
Best Salmon Burger
The basic rule for salmon burgers is the same as for any well-crafted beef burger—make it thick and juicy. But since salmon is more delicately flavoured than beef, there’s plenty of room for enhancement. Your burger will benefit from some of the same
ingredients traditionally added to fishcakes—herbs and spices will punch up the mild-tasting flesh, sour cream will add a layer of unctuousness and Dijon mustard will give it some tang.
Don’t stop there. Bejewel your finished patty with as much luscious bling as you can fit onto the bun.
Click HERE to Read the Full Recipe
Mexican Street Corn, Two Ways
Mexican street corn, known as “elote,” and its cob-less cousin “esquites,” are street-stall favourites that combine the sweet pop of charred corn kernels, the richness of fresh cheese and crema, and the heat from two kinds of chiles—all brightened by fresh lime juice. Although the corn is traditionally grilled over natural hardwood, you can get close to the same results on any backyard BBQ.
On The Cob
Off The Cob
It’s an enduring favourite, and a great way to make the most of fresh seasonal corn.
Click HERE to Read the Full Recipe
Three Clove Aioli
Homemade aioli is technically mayonnaise with garlic. But it tastes unlike any mayonnaise you can buy in a store because true mayonnaise is made from oil and a raw egg yolk, and packagers are hesitant to use raw eggs in commercial products.
Click HERE to Read the Full Recipe
