While many of us are unfortunately unable to attend this year’s 2010 Olympic Winter Games in Vancouver, we can still participate in competition and Canadian-esque celebrations. Five local bars in five neighborhoods (Smiths Restaurant and Lounge, the Kite and Key, the New Wave Café, the South Philly Bar & Grill and the Swift Half Pub) are participating in selling $3 bottles of Vancouver’s Molson Canadian throughout this month in the “Barstool Olympics” with proceeds to benefit the Fraternal Order of Police Survivors Fund.

The Barstool Olympics is the brainchild of Smiths Restaurant executive chef and owner, Brendan Smith. “Last year was a particularly hard year for the Philadelphia police and we are honored to be able to support them through a little friendly neighborhood competition,” says Smith. “We encourage everyone to visit one of the participating Barstool Olympics bars during the 2010 Winter Olympics to root for the USA, drink some Molsons and raise funds for the families of fallen officers. Adds Ken Brownell, owner of South Philly Bar & Grill, “We’d also like to thank our partners, the Molson Coors company and Origlio Beverage for their support and generosity.”

We had a chance to stop in at Smiths Restaurant and Lounge during their kickoff and sample some of the Canadian-themed food specials. The Canadian Bacon Sliders featured fresh miniature rolls, grill-toasted with ground beef, Canadian bacon and cheese blissfully combining the two, topped with lettuce and tomato. The seafood inclined will be pleased with the Maple-Glazed Salmon, served as either a salad or a sandwich. We of course opted the for sandwich, a hearty portion of grilled salmon covered with creamy fresh guacamole containing large chunks of avocado. Both sandwiches went very well paired with Canada’s premium lager.

Be sure to stop into Smiths or any of the other participating venues from now through Sunday, February 28th, watch the 2010 Winter Olympics and help raise money for the FOP Survivors Fund. The announcement of the three winning bars (Gold, Silver and Bronze) and check presentation of the proceeds to the FOP will be held in early March.

Gallery

Smiths Restaurant and Lounge (representing Rittenhouse Square)
39-41 S. 19th St., Philadelphia PA 19103

The Kite and Key (representing the Art Museum area)
1836 Callowhill St., Philadelphia, PA 19130

New Wave Café (representing Queen Village)
784 South 3rd St., Philadelphia, PA 19147

South Philly Bar & Grill (representing South Philadelphia)
1235-37 East Passyunk Ave., Philadelphia, PA 19147

Swift Half Pub (representing Northern Liberties)
1001 North 2nd St., Philadelphia, PA 19123

Sure, canned salmon lacks a certain gourmet flair; but for just a few bucks, you can get wild-caught Alaska salmon, full of protein and healthy oils, and turn it into something flavorful and satisfying.  Add some fresh dill, lemon and Dijon mustard, and you can make fast, easy salmon burgers that hit the spot without doing too much damage to your checking account. Full recipe after the jump.

Ingredients
•  2 cans (7-1/2 oz. each) Alaska salmon
•  2 tbsp. fresh lemon juice
•  1-1/2 tsp. Dijon mustard
•  3/4 cup dry bread crumbs
•  1/2 cup chopped dill
•  3 egg whites
•  salt & pepper to taste

Directions
Drain salmon. Combine lemon juice and mustard. Blend salmon with bread crumbs, dill and lemon juice mixture. Mix in egg whites. Form mixture into 4 patties and pan fry or broil until golden brown and heated through. Squeeze fresh lemon to taste on top of the burgers as soon as they come off the heat. Serve each burger on an Arnold Sandwich Thin with lettuce, tomato and tartar sauce.

For extra flavor, render some diced bacon or pancetta; add to mixture.