Now that we have officially moved to our Seattle apartment, Alex and I are staying with friends while we finish up with work and school. This week, my teammate Fran and her partner, Simon, are our gracious hosts. I made dinner for Alex and Fran this week and had the opportunity to test out another new salmon recipe. We enjoyed a late dinner and chatted about our recent move to Seattle and what we will miss about living in Chicago – our friends, my rowing team, the proximity to Buchanan, MI and the food scene! Fran has an impressive collection of cookbooks that I have enjoyed flipping through, and is knowledgeable about a variety of vegetables and plants that I am just getting to know.
For salmon burgers, I consulted Patrick Rider, our long-time family friend and wonderful chef, for advice on what ingredients to use. Patrick introduced me to a video of Guy Fieri visiting our local Chicago DMK Burger Bar, where he learned about the signature salmon burger with ginger, scallions, Asian slaw and a red Thai curry sauce. I then checked Food.com for a recipe to use as a reference for cooking times and temperatures. Based on those two sources, and what was fresh at my local market, I came up with the following new recipe for salmon burgers!
Salmon Burgers with Sriracha Mayo – serves 4
We love to have butternut squash or sweet potato when we make burgers at home. For this meal, we simply purchased pre-cut butternut squash. The squash roasts in about twenty minutes, and pairs nicely with salmon burgers and fresh greens. We drizzled olive oil on the squash and sprinkled on black pepper and a little salt before roasting. If you are making sweet potato fries, plan for an extra ten minutes of baking time before adding salmon patties to the oven. We added fresh spinach for a simple salad.
You will need:
- 1 lb salmon
- 2 T Sriracha Mayo
- 2 large eggs, beaten
- ½ C bread crumbs
- 2 T fresh ginger, chopped
- ½ C green onions, finely sliced
- 1 t garlic salt
- 1 t lemon pepper
- ½ t black pepper
- 1 T dried parsley
- cooking spray
- Sliced tomato
- Slaw topping – about ¼ C per burger
- Sriracha mayo or ketchup, to taste
- Your favorite bun – we picked Pretzilla pretzel buns
- Preheat your oven to 425 degrees Fahrenheit.
- Start by chopping fresh ginger and slicing green onions. Set aside.
- Remove skin from salmon filet, and cut salmon into small cubes.
- In a large mixing bowl, combine salmon, Sriracha mayo, beaten eggs, bread crumbs, ginger, green onions and your spices.
- Spray a baking sheet with cooking spray.
- Once your oven temperature has reached 425 degrees, divide your salmon mixture into four equal parts and shape patties gently between your palms. Space four patties evenly across your baking sheet, and set inside oven.
- Cook salmon patties for a total of twenty minutes, flipping after about ten minutes. If you like your burger buns toasted, add buns to the top rack of the oven for about two minutes per side.
- Serve patties warm with buns, more Sriracha mayo or ketchup, and top with slaw or lettuce and tomato.
“Salmon Burgers With Guy Fieri Video : Food Network.” Salmon Burgers With Guy Fieri Video : Food Network. Diners, Drive-Ins and Dives. Web. Accessed 10 May 2016.
Sherrycooks2012. “Oven Baked Salmon Patties Recipe – Food.com.” Oven Baked Salmon Patties Recipe – Food.com. Web. Accessed 10 May 2016.