September 15, 2023
By Hannah Shelly, WSG Communications Specialist
It’s an odd-numbered year–pink salmon have returned to Washington in full force! The next recipe in our Discover West Coast Seafood series features a new twist on a delicious classic–Thai-style pink Salmon Burger courtesy of Alaska Seafood. We love this fun twist on an already classic recipe that takes flavor to a new level with fresh-caught salmon and a little spice.
It’s become easier than ever to support your local fisheries and communities with fresh, sustainable seafood–Use the Local Catch Seafood Finder from the Local Catch Network to discover where and how to source sustainable seafood in your area.
Ingredients
Salmon Burgers
- 1 1/2 pounds pink salmon, skinned and deboned
- 3 scallions, both green and white parts finely chopped
- 1/4 cup cilantro, finely chopped
- 1 1/2 tablespoons mayonnaise
- 2 teaspoons red curry paste
- 2 teaspoons Sriracha sauce, more or less to taste
- 1 teaspoon kosher salt
- 1/2 cup rice flour
- 1-2 tablespoons olive oil for cooking
Sriracha Aioli
- 1/4 cup mayonnaise
- 2 teaspoons Sriracha sauce, more or less to taste
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Pineapple Salsa
- 1 cup pineapple, finely diced
- 3 tablespoons red onion, finely diced
- 1 tablespoon scallions, finely chopped
- 1 tablespoon serrano pepper, finely diced (substitute with jalapeño if you want less spice)
- 1/4 cup cilantro, chopped
- 1 tablespoon lime juice
- 1/4 teaspoon red curry paste
- 1/4 teaspoon sesame oil
Instructions
Step 1: Prepare the salmon
Cut the salmon into 1-inch chunks; it doesn’t have to be perfect since you’ll be putting it in the food processor. Take a quarter of the salmon and place it in the food processor. Pulse the salmon until smooth. Add the remaining salmon to the food processor and pulse 3-5 times, taking care to keep the texture of the salmon; you want it to look like coarse ground beef – about ¼-inch pieces and not too smooth. Transfer the salmon to a bowl.
Step 2: Combine the seasoning
In a small bowl, mix together the scallions, cilantro, mayonnaise, red curry paste, Sriracha sauce, and salt. Add to the salmon and mix until well combined.
Step 3: Form patties and chill
Divide the mixture into four equal parts (about 150 g each) and form into patties about 3/4 in thick. Place on a parchment-lined baking sheet, cover with plastic wrap and chill in the refrigerator for about 3 hours.
Step 4: Prepare the Sriracha aioli and pineapple salsa
Stir together the mayonnaise and Sriracha sauce and season to taste with salt and pepper. In a large bowl, stir together the pineapple, onion, scallion, serrano pepper, cilantro, lime juice, red curry paste, and sesame oil. Keep both the aioli and salsa chilled in the refrigerator until ready to use.
Step 5: Cook the burgers and serve
Heat the olive oil in a nonstick skillet over medium heat. Lightly dust the salmon burgers with rice flour and tap off the excess. Place in the skillet and cook for about 3-4 minutes per side. Serve the burgers immediately on buns with Sriracha aioli, fresh greens, and pineapple salsa.
Recipe is courtesy of Alaska Seafood
Washington Sea Grant, based at the University of Washington, helps people and marine life thrive through research, technical expertise and education supporting the responsible use and conservation of coastal ecosystems. The National Sea Grant College Program is part of the National Oceanic and Atmospheric Administration, U.S. Department of Commerce.
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SEP
2023