VOLLEY BALL DINNER

• Salmon Burgers
• Crab Burgers
• Tabbouleh
• Charred Shark Tacos with Mint Recado

Salmon Burgers 2 pounds salmon fillet 1 ¼ cups bread crumbs (310 ml) 4 large shallots, finely chopped 1 cup cooked bacon, finely chopped (250ml) ¾ cup chopped flat leaf parsley (180 ml) 2 ½ tablespoons maple syrup (37ml) The zest of 2 lemons 6 onion buns

Cut the salmon fillets into cubes and place into a food processor with a metal blade. Pulse gently until ground. Scrape the contents into a large bowl. Add shallots, parsley, bacon, lemon zest and maple syrup. Add breadcrumbs gradually while mixing until you reach the desired consistency.

Form mixture into 1-inch thick patties. Place on a plate, cover and refrigerate until ready to grill.

Preheat grill to medium high heat 375°F/190°C

Oil the grate well and grill each burger for approximately 6 minutes per side. Lightly toast the onion buns over low heat when there is only 1 minute left to cook on the burgers. Serve with fresh arugula, red onion and dill mayo.

Yield: 6 large burgers

Crab Burgers 6oz fresh crab meat 1 ½ cups breadcrumbs (375ml) 1 cup finely chopped green onion (125ml) 1 teaspoon finely chopped jalapeño 2 ½ tablespoons mayo (37ml) ½ teaspoon celery salt (2.5ml) ½ teaspoon ground black pepper (2.5ml) 1 tablespoon lemon zest The juice of 1 lemon 1 egg 1 ½ tablespoons of Dijon (22ml)

Combine all of the above ingredients. (Except ½ cup [125ml] of breadcrumbs) into a bowl and mix. Form into patties. Dip in remaining breadcrumbs. Cover and refrigerate until time to grill

Heat grill to medium high heat 375°F/190°C

Oil the grill well. Grill the burgers for 4 minutes per side until golden brown. Serve with Dijonnaise, fresh sprouts and avocado.

Yield: 4 servings

Tabbouleh ½ cup cous cous (125 ml) 1 ½ cups fresh plum tomatoes, chopped and seeded (375 ml) 1 cup chopped parsley (250 ml) 4 green onions, chopped 2 tablespoons chopped fresh mint (30 ml) ½ cucumber, seeded and diced 4 radishes, chopped The juice 2 lemons ½ cup of good olive oil (125 ml) 1 teaspoon balsamic vinegar Salt and pepper to taste 3 avocados – peeled, cored

Boil ¾ cups (190ml) of water. Place cous cous in a heat proof dish and pour boiling water over top. Cover and leave to soak for 15 minutes. Fluff with fork.

Add all the ingredients except the avocados and toss.

Halve the avocados; remove pit and sprinkle liberally with fresh lemon juice & balsamic vinegar

Preheat the grill to 250°F/120°C or medium low heat.

Oil the grill. Grill avocado halves for 1 minute per side. Serve 1 with each salad.

Yield: 6 servings

Charred Shark Tacos with Mint Recado 3 shark fillet, 1 inch thick 5 chipotle chiles, seeded and deveined 1 teaspoon chili powder (5ml) 1 tablespoon of oregano (15ml) 1 ½ teaspoon salt 2 tablespoons lime zest ¼ cup olive oil (60ml) 4 tablespoons diced radish (60ml) 4 tablespoons thinly sliced scallion, white and green parts (60ml) 4 small pitas, heated

In a blender puree the chipolte, chili powder, oregano, salt, lime zest and olive oil.

Place fish in a resealable plastic bag, pour mixture over fish and place in the refrigerator. Let marinate for 1 hour.

Preheat the barbecue to medium high heat 375°F/190°C.

Oil the grill and cook the fish for 3-4 per side, or until lightly charred.
Let shark rest 5 minutes and slice thin.

Serve in a pita with scallions, radish and Mint Recado.

Mint Recado
1 medium white onion, finely chopped
40 fresh mint leaves, finely chopped
½ cup fresh cilantro leaves, finely chopped (125ml)
2 teaspoons kosher salt (10ml)
2 teaspoons freshly ground black pepper (10ml)
8 whole allspice, freshly ground

Combine onion, mint leaves and cilantro leaves into a bowl or puree in a food processor.
Mix in salt, pepper and all spice. Use immediately.

Yield: 8 burgers



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