For this recipe you will need: a smoker, oven, grill/griddle pan and time.
4 bannock rolls or hamburger bun
4 wild sockeye salmon fillets
1.5 tablespoon lemon aioli
1.5 grams white sage (wood chips or dry herbs can be used)
1 cup kale
1 large pickle thinly sliced
3/4 cup salmon cure
Garlic butter
For cure
1 cup kosher salt
2 cups brown sugar
1 tablespoon chopped dill
1 tablespoon white sage
1.5 teaspoon pepper
1 + 1/2 ground bay leaf
Place salmon in a large container and apply the salmon cure evenly massaging in the mixture. set in fridge for 1 hour. Once cured, the mixture should be thoroughly wiped off, assuring there is as little left on as possible. Place in smoker for approximately 15 – 20 minutes or until desired smokiness is achieved. Lastly bake salmon at 400 degrees Fahrenheit for approximately 5 minutes. Serve medium rare
To build burger
Grill/toast bannock with garlic butter until golden on both inside sides of bannock. Apply aioli and place pickles on the bottom bun. Next apply the smoked salmon fillet top with kale.