Grilled Fennel and Red Pepper with Salmon Burgers

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This easy main course has upscale flavours, making it perfect for family or entertaining.

Tags: Easy, 30 mins, Entrées, Lunches, Fish, Vegetables, BBQ, Grilling, President's Choice Blue Menu, Summer Insider's Report 2012
Serves: 4
Skill level: Easy
Prep time: 15  minutes
Cooking time: 14  minutes
Total: 29  minutes

Additional Information


1 fennel bulb
1 sweet red pepper, cut in 12 wedges
6 tbsp (90 mL) PC Balsamic Vinaigrette
1 box (568 g) PC Blue Menu Thick & Juicy Atlantic Salmon Burgers


  1. Preheat barbecue to medium heat.
  2. Cut top off fennel, reserving feathery fronds for garnish. Discard tough outer leaves. Cut bulb in half vertically. Cut each half into 6 wedges, making sure that a piece of core is attached to each wedge. Place in bowl with red pepper strips. Add 4 tbsp (60 mL) of vinaigrette; toss to coat.
  3. Spray salmon burgers with PC Canola Oil Cooking Spray and place on one half of greased grill. Place vegetables on other half of grill, discarding marinade remaining in bowl. Leave lid open. Cook vegetables for 10 minutes, turning occasionally, or until tender. Cook salmon burgers for 10 to 14 minutes, turning once.
  4. Divide vegetables among four plates. Place a salmon burger to the side on each plate. Drizzle salmon burgers with remaining 2 tbsp (30 mL) vinaigrette.

Chef's Tips

Serve with corn on the cob, if desired. Grill it to keep the kitchen cool.

Nutritional Information

Calories 330 Cal
Fat 20 g
Omega-3 Polyunsaturates 2.7 g
Sodium 580 mg
Carbohydrate 11 g
Fibre 5 g
Protein 27 g