Efforts continue around here to show my other half what he’s missing by eliminating all things raw from his diet. This time, alongside the kale I assembled a BBQ salmon burger with sauteed cabbage, topped off with a creamy sauce, hoping to simulate the magic combination of BBQ topped with cole slaw.
I started by caramelizing onions, making a chipotle glaze, and lime yogurt sauce. It seems too simple to bother with ‘writing a recipe,’ but I think it may payoff later because it will be ‘cataloged’ or something along those lines when I get WordPress figured out.
Mock BBQ and Cole Slaw Sauces
Prep Time: 10 minutes
Total Time: 10 minutes
These two sauces could be used together on so many things. I'm going to try veggie burgers and tempeh sandwiches, and then move onto lettuce wraps and tacos.
1 can chipotle chilies in adobo
1/4 cup olive oil
2 limes, zested and juiced (or use bottled lime juice, or white wine vinegar)
1 Tbsp honey (or agave, though I'm falling off that bandwagon right now)
1 cup yogurt, plain
1 lime (or lemon), zested and juiced
1 tsp Dijon mustard
sea salt to taste
For the chipotle glaze:
- put the chipotles and sauce from the can into a blender
- add remaining ingredients, blend and taste
For the yogurt:
- if you want to be really good, strain the yogurt overnight in a mesh strainer or cheesecloth. If you just commuted 65 miles to get home and have a mediabistro class in an hour, to hell with that and go to step 2
- combine yogurt, mustard, zest and juice and season to taste. Keep chilled because this is the 'cool' counterpart to the chilie glaze
This was a weeknight supper, so I had to use what was on hand. I would have liked to use fresh lime juice and zest in addition to the Nellie & Joe’s key lime juice I keep in the fridge, but it worked fine with the bottled stuff. For the cabbage I left the sweet burnty bits from the onions in the pan, added a little oil, cooking spray and the cabbage. Once there was good heat in the pan and the cabbage I deglazed with a little veg stock and scraped it all up from the bottom of the pan. I put a lid on the cabbage to steam for 5-6 minutes, then removed the lid, let it finish cooking and let the remaining moisture cook off. You definitely don’t want it wet on the sandwich. OK, assembly time.
Grill your salmon burgers. Again, this was a weeknight quickie, so I used these Wild Grill pre-made, frozen salmon burgers. I got mine at Healthway heath food store in Fredericksburg (they have stores throughout northern VA), but as that link/google search reveals, while they appear to be sold online, they aren’t currently available. I thought they were delicious and wanted to recommend them, but can’t do so until I unravel their availability mystery. In the meantime, this recipe would work with virtually any burger, salmon or otherwise, or simply with a grilled salmon filet.
Cooking time will depend on the thickness of your burger or filet and how cold it is going onto the grill but when you start to see the white protein appearing on the edges, you’re cooked. On medium high heat, these took about three minutes on each side on my grill pan and then I brushed them with the chipotle glaze as they came off. The stacking went: toasted bun, caramelized onion, burger, cabbage and ‘slaw dressing’ on top.
Sorry it’s a crummy picture, but hey had tuuuns of flavor and while the ‘eat raw’ campaign continues, he did at least enjoy two of these versions of bbq with cole slaw and I think got the idea! That’s something, right?