Salmon Burgers with Pickled Ginger and Coriander + Sriracha Mayo

September 12, 2013

At times I feel I cook too many recipes on a daily basis to keep up with these blog posts. Poor me right? Perhaps I can blame the fact that we watch too many TV shows on a nightly basis. Ya… that’s it! {insert embarrassed emojin} Speaking of TV shows… Breaking Bad had me biting my nails during Sunday nights episode. Of course my husband is rooting for the bad guy, also known as Walter White; while I swoon over Jesse Pinkman (Don’t make me explain myself, I don’t know why). Love American Horror Story and Shameless, can’t wait for those two to return to my weekly television daze. Ugh, too many shows. I am no longer taking applications for a new TV show no matter how amazing Homeland is. But seriously watch Downton Abbey, my husband loves it too.

Anyway, some of you may be no stranger to reading my blog posts (thank you) and others may be here for the first time since I have collaborated with Nicole and Brianna’s blog.  I cook homemade everynight and focus primarily on eating clean and living an all around healthy lifestyle. I’m not perfect and have a serious sweet tooth but I am learning every day. Please refer to my previous post if you are unaware of what it means to eat clean and welcome to everyone who is reading this for the first time.

Back to the beginning. I have over five recipes pending in draft mode right now (so get excited) and I am excited to share them with you. In the meantitme… here is one delicious salmon burger that I tried from Gwynth Paltrow’s new book, It’s All Good. It is simply heaven between two pieces of bread. With an asian inspired twist; this burger is topped with the perfect sauce… sirracha mayo. I am a BIG fan of Salmon. I could eat it every single day. With that said, I often find myself searching for new and exciting recipes to mix our dinners up a bit. Truthfully, I am secretly trying to get JJ on my bandwagon (it’s not his favorite, too fishy… ??? I know, I don’t get it).
This is a must try in my book. Hope you enjoy!

Husband review: A great flavor and does not have an over powering fish taste. The sauce really brought the sandwich together.

(sweet potato fries recipe here)

1 lb. salmon, skinned

2 Tbs. drained pickled ginger
1/2 small red onion, roughly chopped
1/3 c. fresh coriander (cilantro), mostly leaves
2 tsp. low-sodium soy sauce
2 tsp. sesame oil
1/2 tsp. coarse smoked sea salt (or regular sea salt)
1/4 tsp. freshly ground black pepper
vegetable oil
Sriracha Mayo

For the Sriracha Mayo

1/2 c. Mayonnaise (or Vegenaise)
1 Tbs. honey (or pure Maple Syrup)
1 Tbs. Sriracha sauce
2 Tbs. freshly squeezed lime juice
sea salt, to taste

Place the bowl and blade of a food processor into the freezer. Cut the salmon into 1-inch cubes and set them on a tray or sheet and then set that in the freezer for 15 minutes, as well.
After 15 minutes, add the salmon to the bowl of the food processor and pulse about a half a dozen times; it should be minced, but not so much that it is a paste. Do this in two batches if your processor is small – but do it quickly so everything stays cold. Transfer the salmon to a bowl.
Place the remaining ingredients (except the vegetable oil and Sriracha Mayo) for the salmon burgers into the food processor and pulse until minced. Scrape everything into the bowl with the salmon and use your hands (or a rubber spatula, but your hands are easier) to thoroughly combine.
Form the mixture into 4 even patties and set on a tray that has been lined with butcher paper or wax paper. Set a sheet of plastic wrap over the top. Refrigerate for a few hours, or up to overnight (to allow flavors to meld and patties to be handled with a bit more ease).
In the meantime, you can whisk together the ingredients for the Sriracha Mayo at any time. Cover and refrigerate if not using shortly.
When you’re ready for the burgers, preheat a grill pan (or an actual grill) over medium-high heat. Drizzle a small amount of vegetable oil over the salmon burgers and use your hands to rub it in and make sure both sides are lightly coated. Set the burgers on the grill (pan) and cook for approximately 6-9 minutes (flipping halfway through), or until firm to the touch and browned on both sides.
Serve with Sriracha Mayo on a lightly toasted whole grain bun with a couple slices of lettuce.