Okanagan Spring Brewery

Wild Salmon or Halibut Burgers w/ Red Coleslaw and Pesto Mayo

Pairs well with fresh fish.

Cooking Method for Wild Salmon or Halibut Burgers

  1. Pick the fresh thyme leaves and put over the fish with the olive oil. Set aside for 5 to 10 minutes then sprinkle salt and pepper on both side.
  2. On a hot grill; mark the fish for about 1/1/2 minute on each side depending on how thick your pieces are.
  3. Control the heat of your BBQ to get coloration on the flesh but avoiding burning and drying out the meat.
  4. Insert into mini burger buns with your favourite condiments.
  5. Serve with Red Coleslaw and pesto mayo.

Cooking Method for Red Coleslaw

  1. Remove the tough outer leaves from the head of red cabbage.
  2. Cut the cabbage into quarters and slice away the tough core.
  3. Grate or chop the cabbage coarsely.
  4. Put the grated cabbage in a large bowl, sprinkle with salt, and add the chopped onions and slivered apples. Toss gently to combine.
  5. In a small bowl, combine the vinegar, sugar, and salad oil.
  6. Pour over the cabbage mixture, toss, and serve.

Ingredients for Wild Salmon and/or Halibut Mini Burgers:

(serves 8 people)

Ingredients for Red Coleslaw:

Recipe Provided by Chef Francois