by Sarah Steimer
For the quick pickles
- 1/3 cup water
- 1/4 cup cider vinegar
- 2 teaspoons sugar
- 1 teaspoon garlic, minced
- 1/2 teaspoon fresh ginger, minced or grated
- 1/2 teaspoon red pepper flakes
- 1 pickling cucumber, thinly sliced
Combine everything except the cucumber in a small saucepan and bring to a boil. Remove from heat and add the cucumber slices. Let stand for about 30 minutes. Can be stored in the fridge for about a week.
For the mayo:
- 3 tablespoons mayonnaise
- 1 tablespoon hoisin
- 1 tablespoon lemon juice
- 1 teaspoon (or so) of sriracha
Whisk together all ingredients in a small bowl and set aside until ready to use.
For the salmon burgers:
- 1.25 pounds salmon (preferably wild), skin removed and cut into chunks
- 3/4 cup panko crumbs
- 1/3 cup green onions, chopped
- 1 tablespoon soy sauce
- zest from 1 lime
- 1 teaspoon fresh ginger, grated
- 1 egg
- 2 tablespoons vegetable oil
- 1/2 teaspoon sea salt
- 4 hamburger buns, toasted if desired
- 1 small bunch of cilantro
- lettuce (optional)
- lemon wedges
Add the salmon, panko, green onions, soy sauce, lime zest, ginger, egg, oil and salt in the bowl of a food processor. Pulse just until all ingredients are combined and the mixture is not too loose (if so, add more panko about 1 tablespoon at a time). Form into four patties.
Heat a grill or large pan over medium-high heat. Wipe the grill grates with oil or add about 2 teaspoons to the pan. Once hot, add the patties and cook for about 4 minutes on each side.
Serve the salmon burgers with the pickled cucumbers, sriracha-hoisin mayo, cilantro, lettuce and a squeeze of lemon.
Makes four burgers.
Recipe from: Port and Fin