Spring Inspired Sips & Recipes as heard on Ottawa At Work

Celebrate spring with one of my favourite non-alcoholic sips: Gruvi Bubbly Rose. Perfect for baby showers, Mother’s Day brunch, or to unwind on a Friday night. Bonus: only 60 calories, gluten-free, and NO hangovers!! Click here for more info.

Salmon Burgers with Caper Lime Mayo

Fresh dill, green onions, and lime zest add a springtime flare to these mouthwatering and simple-to-prepare salmon burgers. Weeknight supper never tasted so good! Note: I do not recommend barbecuing these burgers. They need a bit of TLC and I find I can give them the most love by pan frying.

Caper Lime Mayo

This mayo works well as poached shrimp dip too.

Ingredients

• 1/3 cup (75 mL) mayonnaise
• 2 tbsp (30 mL) roughly chopped capers
• 1/2 tsp (2 mL) hot sauce
• 1 clove garlic, minced
• Finely grated zest of one lime

1. Stir together all ingredients until well combined. Set aside.

Salmon Burgers

Ingredients

• 2 lbs (900 g) boneless skinless salmon
• ¾ cup (175 mL) coarse bread crumbs
• ½ cup (125 m) finely chopped green onion
• ¼ cup (60 mL) chopped fresh dill
• 1 tsp (5 mL) Dijon mustard
• ½ tsp (2 mL) salt
• ¼ tsp (1 mL) pepper
• 1 tbsp (15 mL) vegetable oil

1. Cut salmon in chunks. Place salmon in a food processor fitted with a metal blade and pulse until roughly chopped.
2. Place salmon in a large bowl and add remaining burger ingredients (except for oil). Mix until well combined.
3. Using clean hands, form mixture into 4 even size patties. Cover and refrigerate for 30 minutes (or up to one day).
4. Heat oil in a large skillet over medium high heat. Cook burgers (in batches if necessary) until bottoms are golden and crisp (about 2 to 3 minutes), flip burgers and turn heat down to medium.
5. Cook for an additional 3 to 5 minutes or until the internal temperature reads 158 F (70 C).
6. Place burgers on buns of choice (I like brioche) and slather each burger evenly with Caper Lime Mayo.
7. Makes 4 burgers.

Tip

• Don’t fancy capers? Omit them and/or use 2 tbsp (30 mL) diced dill pickle.
• Hosting a cocktail party? Divide mixture into 16 mini patties and serve as bite-size salmon cakes with a dollop of Caper Lime Mayo.

Bulgur, Sweet Pea, and Fennel Salad with Pistachios

This salad makes a perfect side dish for any Spring and/or Mother’s Day gathering (it doubles well too, if you’re hosting a large crowd). Or, serve with a piece of grilled chicken or salmon for a simple weeknight supper – any leftovers can be packed up for lunch the next day.

Maple Lime Dressing

• finely grated zest and juice of 2 limes
• 2 tsp (10 mL) maple syrup
• 1 tsp (5 mL) Dijon mustard
• 2 cloves garlic, minced
• 1 tbsp (15 mL) quality canola oil (or olive oil)
• ½ tsp (mL) each of salt and pepper

Salad

• ½ cup (125 mL) bulgur
• 1 cup (250 mL) frozen peas, thawed
• 1 fennel bulb, very thinly sliced (or diced)
• ½ cup (125 mL) chopped green onion
• ½ cup (125 mL) dried cranberries (or sliced dried apricots)
• ½ cup (125 mL) shelled salted pistachios
• ½ cup (125 mL) roughly chopped (or torn) fresh mint leaves
• ½ cup (125 mL) grated parmesan cheese

Garnish:

• ½ cup (125 mL) shaved parmesan cheese (I like to use a vegetable peeler)
• ¼ cup (60 mL) each of frozen (and thawed) peas and chopped fresh mint
• Drizzle of quality canola oil (or olive oil)

Directions

1. Whisk together dressing ingredients until well combined. Set aside.
2. Cook bulgur according to package directions. Cool completely.
3. Toss bulgur with remaining salad ingredients and reserved dressing until well combined.
4. Place on serving dish and garnish evenly with additional cheese, peas, mint and drizzle of oil. Serve immediately.
5. Makes about 6 cups (1.5 L).

Delicious & Doable Tip:

• if making this salad a day in advance: add peas, pistachios and grated parmesan cheese right before serving. Be sure to toss salad well and taste for seasoning – it might need a bit more salt if refrigerated overnight.

Blueberry Cheesecake White Chocolate Cookie Bars

When blueberry cheesecake and white chocolate almond cookies collide. If you need an excuse to indulge – consider these bars your permission slip! You’re welcome. Click here for the recipe.