I like Bobby Flay. For quite a few years, I worked above his ‘store’. That would be his highly successful Mesa Grill (102 Fifth Avenue (15-16th St), NYC Tel: 212-807-7400). At Mesa, his take on Southwestern cuisine virtually introduced New York to the flavors of that part of the country. Of course, along the way, he reinvented dishes left, right and center. There were his scrumptious Blue Corn Pancakes with Barbequed Duck. And then there was the spicy heat and sweetness of his Ancho Chile Honey Glazed Salmon. So when I ran across Bobby’s recipe for Salmon Burgers in “The Best of the Best Cookbook Recipes” Volume 13 (Food and Wine Books, American Express Publishing Corporation 2010), I couldn’t wait to try them.
|Bobby, Hands-On at one of the Palaces|
Lately, Bobby has started to build his own Burger Empire. He has 5 Bobby’s Burger Palaces scattered around New York, New Jersey and Philadelphia. Since they are nowhere near where I am, I cannot vouch for any of them but I do know that one my favorite burger chefs tells me Bobby’s Burgers are the real deal. And Bobby knows enough about burgers to have written the cookbook that got him into Food and Wine’s “Best of the Best”. It’s called “Bobby Flay’s Burgers, Fries and Shakes” (Random House 2009) and you can buy it right here. Oddly, however, while the book serves up the Salmon Burger recipe, Bobby’s Burger Palaces do not. The burgers there are all Beef, Chicken and Turkey. There’s not one seafood item on the menu. My guess is if enough people try this recipe, they’ll start asking for it next time they hit the Burger Palace.
To appreciate this dish, you really should go the whole nine yards. And please, this is a really simple recipe. It just has a lot of ingredients. The meaty salmon pairs beautifully with the sweetness of the hoisin sauce. And don’t leave off the spicy Asian influenced slaw. The pickled ginger that tops it really sets it apart from ordinary cole slaw. There’s nothing here that you can’t readily find in the Asian aisle in most supermarkets. Hoisin itself is sometimes referred to as the ketchup of Asia. It’s truly ubiquitous. And with the popularity of Sushi at an all time high, pickled ginger isn’t all that hard to find either. Use your food processor to chop the fish. It makes life much simpler. Here’s the recipe:
|Hoisin Barbecue Sauce Ingredients|
2 tablespoons canola oil
2 large shallots, coarsely chopped
2 cloves garlic, coarsely chopped
1 ½ pounds fresh salmon
2 tablespoons canola oil
¼ cup rice wine vinegar
Heat the oil in a large sauté pan over high heat.