Cooking Food General

Salmon Burgers with Goat Cheese and Basil

Yay! Spring is here and it’s warm enough to grill already! To celebrate, we grilled salmon burgers from Whole Foods (some day, i am going to make burger patties at home, I’ve decided!) for dinner this evening.


Mine was served with whole wheat bread, fresh basil from the indoor potted basil plant (pictured in a previous post) and, goat cheese. I thought about the sort of cheese we should use, and decided I would give goat cheese a try. So I used soft, fresh goat cheese.


Mmmm! Despite some opposition to goat cheese that my friend offered, the burger turned out well and went perfectly with a Belgian white beer. The beer had notes of coriander and a citrussy flavor as well, so it was very fresh and went with the ‘spring is here’ theme of the evening.

The truth is, the burger was so good that I ate two! I also drank 2 beers. It didn’t help that I’d had a pre-dinner snack that consisted of Denali Extreme Maximum Fudge Moose tracks ice cream with hot fudge on top. I felt bloated and ill for 2 whole hours after dinner. I am a disturbingly greedy person. Sigh.

Anyway, I can’t wait for the summer! More burgers, salmon steaks and, most importantly, I can make paneer tikka, achaari fish tikka and tandoori fish again! You can make these awesome Indian dishes indoors in an oven, but they just don’t taste right that way. They need to be grilled in a type of Indian oven- a tandoor, and I it turns out a BBQ grill is the next best thing! So, for the summer I can hardly wait!


By Megha Jandhyala

Megha Jandhyala has a Doctorate in law, with her academic work focusing on the intersections between law, culture, and development. She now spends her time tasting and writing about food and wine. She is passionate about wines from all over the world, but she is especially interested in emerging wine regions like Valle de Guadalupe and Coahuila in Mexico and Nashik in India. She explores the relationship between wine and food in her writing, with a focus on cuisine from the Indian subcontinent. She hopes to highlight the ways in which wine and different expressions of South Asian regional cuisine can enhance one another, sparking new conversations in the process.

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