Nordic-Style Salmon Dogs & Burgers
Recipe, Photography & Video by Nevada Berg
An uplift in weather means more time spent outdoors, including time at the grill. As we celebrate 17 mai, Norway’s National Day, grilling dogs and burgers is at the top of the list. In fact, Norwegians consume an average of two hot dogs ‘pølser’ per person on this day. Clearly, there is a deep love affair for simple, tasty fare.
For this year’s 17 mai, we’re swapping out our usual grillpølser and burgers for Kvarøy Arctic’s salmon dogs and burgers. That’s right, salmon! I love the idea of incorporating more fish into our diet and this is the perfect way to do so. For one, the salmon dogs mimic a typical dog, with the texture and snap from each bite. They come in a variety of flavors that could leave one guessing that this isn’t a normal dog. The salmon burgers have a more pronounced taste bringing you straight to the Norwegian waters from hence they came.
These salmon dogs and burgers were created with a mindful purpose. To prevent food waste, these are developed with the trimmings and cut-offs from the salmon. They’re gluten free, non-GMO, and provide a weekly allowance of Omega 3’s in one serving.
Typically, dogs and burgers are accompanied by tried-and-true condiments, such as ketchup, mustard, and crispy onions all served in a bun or lompe. Here, I’ve made some Nordic toppings to go with the salmon dogs and burgers.
For the dogs, I made a lemon garlic mayo for the sauce with crispy, diced potatoes and pickled red onions to go on top. It’s salty, sweet, zingy and cooling all at once. For a second option, I’ve used remoulade as the sauce with a simple cucumber relish and homemade crispy onions – a favorite topping here in Norway.
For the salmon burgers, I’m using the same lemon garlic mayo but with a helping of fresh baby spinach and homemade beetroot chips for some earthy flavor and crunch.
Nordic-Style Salmon Dogs & Burgers
Makes enough for 4 salmon dogs and 4 salmon burgers
Salmon Dog 1
Lemon garlic mayo, crispy potatoes, and pickled red onions
Slather the top of the dog with lemon garlic mayo and top with some crispy potatoes and pickled red onions.
Salmon Dog 2
Remoulade, cucumber relish and crispy onions
Slather the top of the dog with remoulade then add the cucumber relish and crispy onions on top.
Salmon Burger
Lemon garlic mayo, baby spinach leaves and fried beetroots
Slather the bottom and top of the buns with lemon garlic mayo. Arrange some baby spinach leaves on the bottom buns and top with the salmon burgers, followed by the beet root chips. Finish with the bun tops.
For the lemon garlic mayo:
1/2 cup (120 ml) mayo
1 tablespoon freshly squeezed lemon juice
3 cloves garlic, minced
1/2 teaspoon salt
For the quick pickled red onions:
1 red onion, sliced thinly into rings
1/2 cup (120 ml) white vinegar
1/2 cup (120 ml) water
1 1/2 tablespoons sugar
1 1/2 teaspoons salt
For the crispy potatoes:
4 small potatoes (250 g), washed and diced
1/2 large onion diced
3 tablespoons mild-flavored oil
Pinch salt
For the cucumber relish:
1/2 cucumber, seeds removed and diced
2 tablespoons chopped fresh dill
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon salt
For the crispy onions:
2 tablespoons mild-flavored oil
1 large yellow onion, halved and cut thinly
1/8 teaspoon salt
For the beet chips:
Vegetable oil
3 beets peeled and thinly sliced
For serving:
Kvarøy Arctic Salmon Dogs (flavor of your choice)
Kvarøy Arctic Salmon Burgers (flavor of your choice)
Hot dog buns
Hamburger buns
Remoulade
Baby spinach leaves
DIRECTIONS
For the lemon garlic mayo, in a small bowl, combine the mayo, lemon juice, garlic and salt.
For the pickled red onions, place the red onions slices into a glass jar. In a small saucepan, over medium heat, bring the vinegar, water, sugar and, salt to a gently simmer and stir to dissolve. Remove from the stove and carefully pour over the red onions in the jar. Press the onions down with the back of a spoon to cover them with the brine. Let cool at room temperature for 30 minutes and serve when ready to use. These will last covered in the refrigerator for up to 3 weeks.
For the crispy potatoes, in a large heavy pan, heat the oil over medium-high heat. Add the potatoes and onion, lower to medium heat, season with the salt, and sauté for about 25 minutes or until darker in color and a little crispy.
For the cucumber relish, in a small bowl, combine the cucumber, dill, lemon juice, and salt.
For the crispy onions, in a large, heavy pan, heat the oil over medium-high heat. Add the onions, season with the salt, and sauté for about 10 minutes or until darker in color and a little crispy. (Alternatively, cook the onions in the same pan and oil as the beet root chips – when the beet root chips are finished cooking - for about 5 minutes, then transfer to a paper towel-lined plate and season with the salt)
For the beet root chips, heat enough oil to coat the bottom of large, heavy pan about 1/4-inch (2/3 cm) deep over medium-high heat. Working in batches, carefully place the beets in the oil and fry, turning once or twice for 5 minutes or until the edges begin to curl. Transfer to a paper towel-lined plate and immediately sprinkle with salt.
