Ginger Salmon Burgers
Where’s the border, for you, between worth the effort and way too much work? Obviously this is a highly subjective question and there isn’t a right or wrong answer. I would never make sushi at home. I love learning new things but I firmly believe I’ll never make sushi as well as the mid-range sushi joint in our neighbourhood. Bread making, too, gives me pause. I know people who do it regularly and without stress but I don’t think I’m in their tribe. But cooking most of the dinners my family eats? I do that. I’m not always singing a happy tune as I do it, but it’s important, I know how to do it easily, so I do it.
So. Do you look at this juicy fresh salmon burger and think it looks like too much work? Too restaurant-y? I know I did. I thought about this burger for a few weeks before diving. I kept trying to think of ways to make canned salmon into a burger but I knew it just wouldn’t taste as good. And honestly, this is so much easier than it sounds. The key is to chill the salmon for at least 15 minutes before you start chopping and then it really takes no time. And the taste is ridiculous. It’s perfect for the upcoming grilling months if you feel like a burger but want to go easy on red meat. You can whip up a slaw to go on top, or make things easy by picking up a bag of pre-chopped slaw at the grocery store. It’s all about balance, people.
(I’m putting this in parenthesis because it’s not really related to this post. This mom caused a minor shit storm recently by posting about feeding her kids fast food five times per week because she finds cooking too difficult. Of course, people went bananas. I confess, I went a bit bananas. But it got Laura and I thinking about telling the truth about what our families eat in a normal day. If you aren’t following us on Instagram, head over and follow us! Each Wednesday we’ll be handing over our feed to another parent to share a day at their table. We can’t wait to see the good, the bad and the ugly. It’s a judgement free zone and we think it’s going to be pretty fun.)
photo by Maya Visnyei
- 1 1/2 lb fresh salmon filet
- 1 clove garlic, minced
- 1 Tbsp ginger, minced
- 4 scallions, sliced
- 1/2 tsp salt
- 2 Tbsp sesame oil
- 1 egg, whisked
- 1/2 cup panko (or bread crumbs)
- 2 Tbsp vegetable oil
Chill your salmon for at least 15 minutes before you begin, it will make it much easier to chop up. Using a sharp chef's knife, cut away the skin (if you didn't buy skinless salmon). Chop the filets into roughly 1/2 inch dice. It does not need to be perfect. Resist the urge to use a food processor for this task or you will end up with salmon paste and that's not what we're after.
In a large bowl, mix together the garlic, ginger, scallions, salt, oil, egg and panko. Add your chopped salmon and mix thoroughly. Divide the mixture into four, good-sized patties.
Warm up the vegetable oil in a large skillet over medium heat. Gently place the patties in the warm pan and cook four or five minutes, carefully turn them over and cook for another four or five minutes.
Serve on a toasted bun with your favourite slaw.
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