Disclosure: I was sent French's new collection at no cost to myself. I am being paid my usual recipe development fee for this post. Opinions and burgers are mine, all mine. Make your own.
My family loves mustard and we have the clothing stains to prove it. Even when my boys were still in diapers, they both loved mustard more than any other condiment in the fridge. They wanted it on everything - sandwiches, chicken fingers, even on their mac and cheese. They would wipe their pudgy, yellow-stained fingers all over their shirts, making most of their clothes difficult to give away to younger friends once they outgrew them.
At ages 4 and 7 now, my boys are as crazy about mustard as ever. They are better about using napkins now, so we're not dealing with yellow splotches on their shirts anymore, thank goodness. However, they both have mustard on their chins and on the corners of their mouths at least once daily. They love the stuff. So when I was offered the opportunity to write a recipe here on Family Feedbag using French's new Sweet and Spicy mustards from the company's already extensive mustard collection, I kind of felt like it was meant to be.
I am going in a decidedly west coast direction with these Maple Mustard Salmon Burgers. Grilled or baked, it's a fun and tasty Labour Day weekend meal idea that also works just as nicely as a quick weeknight dinner. The salmon fillets are smothered in a quick sauce of mustard, maple syrup and dramatic black poppy seeds before going on the grill or in the oven. And either the Sweet or the Spicy mustards from French's new collection work just as nicely. You just have to ask yourself if you want it sweet or with heat!
Of course every burger needs some ace toppings, and there are a lot of different directions you could go in with salmon such as coleslaw, sliced pickles or a freshly-made salsa. I'm keeping it classic with red onion, slices of tomato, a mix of lettuces and of course a crunchy dill pickle. Piled onto a toasted bun, this is burger heaven for mustard fans.
Get the simple recipe below...
Maple Mustard Salmon Burgers
Makes 4 burgers (recipe can be halved or doubled)
4 salmon fillets (about 150 g/5 oz each, or whatever size you want for your burgers)
1/3 cup (75 mL) French's Sweet or Spicy prepared yellow mustard
2 tbsp (30 mL) maple syrup
1 tsp (5 mL) poppy seeds
4 burger buns
A couple big handfuls of lettuce
1 large tomato, sliced
1 small red onion, sliced
4 dill pickles for garnish (optional)
Preheat the grill to medium heat (about 350°F/180°C) or preheat the oven to 400°F/200°C.
Create a disposable foil pan with two sheets of aluminum foil, crimping the edges to make it a little sturdier. Place the salmon fillets on the foil pan, skin side down.
In a small bowl, mix together the mustard, maple syrup and poppy seeds. Slather the sauce onto the fillets, coating the top of each fillet using the back of a spoon.
Place the foil pan directly on the grill. Cover the grill and leave the salmon skin-side down just until cooked through (about 10 to 12 minutes). If baking in the oven, place the foil pan on a baking sheet and bake skin-side down just until cooked through (about 15 minutes). If you want to toast the buns, pop them on the top rack of the grill or oven for the last few minutes of cooking time. Remove from the heat.
To assemble the burgers, place a few leaves of lettuce on each bottom bun. Using a metal spatula, scoop the salmon fillets off the foil (the skin will cling to the foil so you just get the pink part - this is why I like using foil for fish). Position the fillets over the lettuce. Top with slices of tomato and onion and the top buns. If desired, secure each burger with a pickle on a toothpick. Serve hot.
TIP: If you want to save some of the maple mustard sauce for serving, it's a good idea to transfer a few spoonfuls to a separate dish before coating the fish to avoid cross-contamination.
Does your family love mustard, too? What do you love to put it on? Got any tips for removing mustard stains? Leave a comment!