Salmon Burger

This burger set is a play on a California roll; there's the wasabi, ginger, soy, cucumber and avocado.  The patty is composed of sockeye salmon only.  It's important to buy a sockeye filet with the belly still attached.  The added fat from the salmon belly helps the patty stay together.  

yields 4 salmon burgers

Sockeye Salmon Patty

  • 2 lbs. Sockeye Salmon, belly attached

Using a sharps chefs knife, remove skin from filet and discard.  Finely chop the filet, and mix together so that the belly and fatty parts are evenly distributed.  Form four balls, and flatten and shape into patties.  Wrap each patty tightly with plastic wrap (while keeping its form) and freeze until ready to use.

Honey Wasabi Mayo

  • 1/4 C mayo
  • 1/4 t wasabi powder
  • 1/4 t honey

Combine ingredients and set in fridge until ready to use.

Ginger Soy Slaw

  • 2 C of shredded red cabbage (approx. 1/2 small head)
  • 2 T soy sauce
  • 1 T rice wine vinegar
  • 1/2 t ginger powder

Combine all ingredients, and season with salt and pepper to taste.  Set aside until ready to use.

Burger Assembly:

  • 1/2 C of panko bread crumbs
  • 4 sockeye salmon burger patties
  • 2 T unsalted butter
  • 4 brioche buns
  • 1 avocado, sliced and divided into 4 portions
  • 1 cucumber, thinly sliced into ribbons

Place panko bread crumbs on a small plate.  In a non-stick pan, add butter and bring heat up to medium-high.  Coat each salmon burger with panko, and add to pan (do in batches if necessary).  Allow panko to become golden brown on one side, and flip.  Cook each patty to desired doneness, season with salt and pepper, and set aside.  Slice brioche buns in half, and toast cut side down in the buttered pan, set aside.

For each burger: spread about 1 T of wasabi mayo on the bottom bun, top with a small handful of the slaw.  Place salmon patty on top, followed by cucumber ribbons, then avocado slices, then the top brioche bun.

Pairing:

cocktail: Spa Sipper

beer:  Saisons are wonderful with seafood, and there are two cuisine minded brews that work really nicely here.  Stillwater Extra-Dry, and Brooklyn Sorachi Ace.  Stillwater Extra Dry is a sake inspired beer, brewed with rice.  It's subtle and soft.  Brooklyn Sorachi Ace is a saison that features the Japanese Sorachi Ace hop; a hop known for its citrus and lemongrass qualities.