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Salmon Burgers with Pickled Ginger + Coriander

Source of Recipe

From "It's All Good" by Gwyneth Paltrow


Recipe Introduction

"Burgers are my favorite food in the world, which is ironic because I don't eat red meat. One day we came up with these and they wrecked my life, they are so good. We serve them with gluten-free buns—you couldn't ask for a more delish, healthy lunch."

List of Ingredients

â—¦ 1 pound salmon fillet, skin discarded, cut into 1-inch cubes
â—¦ 2 tablespoons drained pickled ginger
â—¦ ½ small red onion, roughly chopped
â—¦ â…“ cup cilantro leaves (from about 8 leafy sprigs)
â—¦ 2 teaspoons soy sauce
â—¦ 2 teaspoons toasted sesame oil
â—¦ ½ teaspoon coarse sea salt
â—¦ ¼ teaspoon freshly ground black pepper
â—¦ 2 tablespoons vegetable oil
â—¦ Sriracha Mayo (recipe follows) for serving


Recipe

Place the salmon on a sheet pan or a plate and stick it in the freezer for 15 minutes, just until it gets very cold but isn't frozen solid. While you're at it, place the bowl and blade from your food processor in the freezer, too. Blitz the ice-cold salmon in two batches, using your ice-cold food processor blade, until completely minced but not a paste (pulse each batch for a second or two about half a dozen times). The cold temperature helps you grind the salmon evenly without its turning into a paste or, worse, starting to cook from an overheated machine.

Place the ground salmon in a large mixing bowl. Put the pickled ginger, red onion, cilantro leaves, soy sauce, sesame oil, salt, and pepper in the food processor's bowl and pulse the mixture until it's very finely chopped. Add these aromatics to the salmon and use a rubber spatula or your hands to thoroughly combine. Form the mixture into four patties. At this point, it's ideal to refrigerate the burgers for at least 1 hour or as long as overnight, to really get the flavors into the salmon, but they'll still be A-OK if you don't have that extra time.

When you're ready to cook, heat a grill or grill pan over medium-high heat. Rub the burgers with the vegetable oil and cook until browned and firm to the touch, about 5 minutes per side. Serve with the Sriracha Mayo.

Makes 4 burgers



Sriracha Mayo:

This requires just a stir to make, but it's a flavor bomb and is so delicious alongside Salmon Burgers with Pickled Ginger + Coriander.

â—¦ ½ cup Vegenaise
â—¦ 1 tablespoon good-quality maple syrup or raw honey
â—¦ 1 tablespoon Sriracha
â—¦ 2 tablespoons freshly squeezed lime juice
â—¦ Coarse sea salt

Whisk everything together.

Makes â…” cup