Banh mi salmon burgers
Recipe and Photography by MacKenzie Smith of @GrilledCheeseSocial
I’ll be using Kvaroy Arctic Salmon burgers that are made from Nordic sustainable salmon. Unlike most farm-raised salmon, the flavor of Kvaroy Arctic salmon reflects the waters in which they are raised. These waters are Arctic cool and clear, with a deep-fjord current that keeps the water fresh and helps exercise the salmon, reducing fat levels and giving this beautiful fish a pristine, clean flavor, with a slight brininess of the sea.
1 tablespoon neutral oli
1/4 cup hoisin sauce
1/2 cup carrots, shredded
1/2 teaspoon sugar
1/4 teaspoon salt
3 tablespoons rice wine vinegar
2 brioche buns
1 tbsp butter
4 tablespoons sriracha mayo
1 small english cucumber, sliced into rounds
1/4 cup fresh cilantro
2 tablespoons fresh mint
DIRECTIONS
Add oil to a nonstick pan over medium-low heat and add Kvaroy Arctic salmon patties. Cook for a few minutes on each side until golden.
Meanwhile, in a separate bowl, combine carrots, sugar, salt and rice wine vinegar and toss. Set aside.
Once the salmon patties have browned, brush them with the hoisin sauce on all sides and cook for 1 more minute.
Toast buns with 1 tablespoon butter in a large nonstick pan over medium high heat. Set aside.
Assemble sandwiches. Smear sriracha mayo on the bottom half of the bun then top with half the cucumber, Kvaroy Arctic salmon patty, half of the cilantro, mint, quick pickled carrot and the remaining half of the bun that’s brushed with a little more sriracha mayo. Repeat for the second sandwich and serve immediately.