Pickled Ginger Blackened Coriander Salmon Burger
Say hello to the only salmon burger recipe you’ll ever need!
Packed with omega-3s to keep your heart healthy and asian-inspired flavors to keep your tastebuds coming back for more. This is how you make the Pickled Ginger Blackened Coriander Salmon Burger.
1 pound Kvarøy Arctic Salmon, skinned and cut into pieces
½ red onion, diced
2 tablespoons pickled ginger, drained
2 teaspoons tamari or gluten free soy sauce
2 teaspoons toasted sesame oil
¼ teaspoon kosher salt
¼ teaspoon black pepper, fresh cracked
1/3 cup cilantro
4 burger buns
Quick Pickled Radish
2 radishes, sliced thin
2 sprigs per burger cilantro
1 tablespoon rice wine vinegar
DIRECTIONS
Splash Rice wine vinegar over the garnish radish and cilantro
Blackening Mix
½ cup blackening seasoning (Paul Prudhomme)
2 teaspoons coriander, ground
Sriracha Aioli
½ cup Dukes Mayonnaise
1 tablespoon local honey
1 clove garlic, minced
1 tablespoon sriracha
1 tablespoon lime juice, fresh squeezed
1 pinch kosher salt
DIRECTIONS
Mix all ingredients and incorporate well, reserve for later use.
Cooking and Building Method
Stabilize your grill to 500 to 600F (incorporate a KJ Soap Stone accessory if possible)
Chill your pieces of salmon and your food processor blade and bowl
Process your salmon in 2 batches and transfer to a chilled bowl.
Add the rest of the ingredients to the processed salmon an incorporate. (Pro Tip: make a tester piece and grill it to check for seasoning before you patty the mix)
Form the mixture into 4 equal burgers (or 8 smaller sliders)
It is ideal to refrigerate the burgers for 1 hour (up to 24 hours) if possible before placing them on the grill
Once the burgers are chilled and holding form, dust each side in the blackening mix.
Use a bit of oil to evenly coat your grill surface. Transfer the burgers to the Soap Stone or desired cooking surface.
Toast your burger buns.
Flip the Burgers after 1 minute and cook the other side for 1 more minute.
Slather some of your Sriracha Aioli on the top and bottom of the buns.
Top the bottom bun with lettuce then the burger from the grill. Add the quick pickled radish and cilantro then top with the top bun and enjoy!
