Oh, hello there.
It’s Spring Break and I’m back at home and cooking for a crowd… Better than Spring Break in Puerto Vallarta? Possibly… Just take a look at the cute bebe and puppeh.
Anyway, I made salmon burgers the first night I was home. They kind of sound like they would smell really fishy and taste pretty disgusting, but my family and I were pleasantly surprised when they turned out exceptional! Which is a great thing, considering I would have wasted 2lbs. of fresh salmon in the process.
They are fresh, tender, and flavorful and a great way to keep that bikini body over Spring Break! Oh, but it’s raining here all week, so the chances of me actually getting into a bikini are slim, but if the opportunity arises… I’ll be ready. And I’ll be eating these Asian-inspired salmon burgers served on Hawaiian sweet rolls and Sweet Maui Onion Chips on the side.
Who needs Mexico when you have a luau in your mouth?
Salmon Burgers recipe slightly adapted from Emeril Lagasse:
2 pounds salmon filet, pin bones removed
¾ cups panko bread crumbs
¼ cup minced scallions
2 tablespoons finely chopped fresh cilantro leaves
2 teaspoons minced fresh ginger
1 egg, lightly beaten
1 teaspoon sambal oelek chili paste
1 teaspoon minced garlic
1 teaspoon salt
1 ½ teaspoons soy sauce
- Using a sharp knife, cut the salmon into 1-inch pieces and transfer to the bowl of a food processor. Pulse until the fish is finely chopped. (Take care not to overprocess or salmon will become a paste.)
- Transfer to a mixing bowl and add the panko, ¼ cup of the scallions, 2 tablespoons of the cilantro, minced ginger, egg, sambal oelek, garlic, ½ teaspoon of the salt, and 1 ½ teaspoons of the soy sauce. Using a rubber spatula, mix gently but thoroughly to combine.
- Divide the mixture into 6 even portions and shape into patties about 4 inches wide and ¾ inch thick. Transfer to a parchment-lined baking sheet and cover with plastic wrap. Refrigerate while you prepare garnishes.
- Heat a large skillet over medium-high heat and add the remaining 2 tablespoons of oil. When the oil is hot, season both sides of the salmon burgers lightly with the kosher salt and add the burgers to the skillet and cook, turning once, until golden brown on both sides and the salmon is just cooked through, about 3 ½ minutes per side. Serve the salmon on warm buns, garnished with the wasabi mayonnaise, sliced cucumbers, tomatoes, spicy sprouts, and sriracha sauce.
Makes 8 Servings.