Today, we’re making Polynesian Salmon Burgers with garlicky ginger lime aioli, caramelized coconut pineapple and butter lettuce on sweet Hawaiian buns! This is my first time making salmon burgers and it for sure won’t be the last. I never realized how easy it would be! Doesn’t hurt to start with an amazing product. Thanks to today’s sponsor, Mowi, for providing the most gorgeous skinless salmon filets – beautiful color and marbleing, and I loved how easy it is to see the quality of the salmon through the packaging before you even buy it. These 10oz skinless salmon portions along with their 30oz salmon side, 14oz sweet bourbon salmon and 10oz cedar plank salmon are all now available at Target! Added the recipe below along with a link so you can grab some Mowi salmon for yourself!
https://www.target.com/store-locator/...
Ingredients:
Salmon Patties:
20oz Mowi Skinless Salmon
½ cup roughly chopped green onion (greens and whites)
1 big handful of fresh cilantro
2 tbsp garlic ginger paste
¾ cup panko breadcrumbs
1 tbsp kewpie mayo
1 tbsp lime juice (about half a lime)
Sprinkling of chili oil (to taste)
Kosher salt + cracked black pepper
Oil + butter
Sweet Hawaiian buns
Butter lettuce
Garlicky Ginger Lime Aioli:
4 tbsp kewpie mayo
2 tbsp garlic ginger paste
2 tbsp lime juice
Sprinkling of chili oil (to taste)
Caramelized Coconut Pineapple:
1 pineapple, rind removed and cut into 1/2-inch rounds
1 5 oz can cream of coconut
Juice of 1 lime
A few dashes of fish sauce
Sprinkling of chili oil (to taste)
Pinch of Kosher salt + cracked black pepper
Ginger Garlic Paste:
1 cup peeled, chopped ginger
1 cup peeled garlic
1 tbsp neutral oil
Instructions:
1. Make the ginger garlic paste. Add the ginger, garlic and oil to a food processor or blender and process until a smooth paste is achieved.
2. Cut your pineapple, then add the rest of the ingredients listed under it to a wide dish and mix to combine. Coat the pineapple in the marinade, cover and refrigerate while you're working on the rest of the dish.
3. Make your salmon mixture. Cut the salmon into large chunks, then add half to a food processor with the green onions and process until a chunky paste has been achieved. Add the other half of your salmon along with the fresh cilantro and ginger garlic paste and pulse until you’ve achieved a course grind.
4. In a bowl, mix your ground salmon with the breadcrumbs, mayo, lime juice, chili oil and salt and pepper, then form into 4 patties of equal size (make sure they’re the width of the buns), cover, then let cool in the fridge for 2 hours. If you don’t have that kind of time, you can stick in the freezer for 30 minutes instead.
5. While the salmon is firming up, make your aioli by mixing all of the ingredients together.
6. Caramelize your pineapple. In a large skillet, add a tbsp butter + tbsp oil over medium high heat, then add your pineapple slices. Don’t overcrowd the pan or it will bring the heat down and you won’t get the caramelized brown bits that you want. Once both sides are browned, remove and set aside.
7. Cook your burgers. Add 1 tbsp oil + 1 tbsp butter to a large clean skillet over medium high heat, then add your salmon patties that have been seasoned with salt on either side. Once the salmon has browned nicely, flip and cook the other side. Once the salmon has reached 145 degrees F, it’s cooked through.
8. Toast your buns in the same pan you cooked your burgers in until golden brown.
9. Assemble! Smear some aioli on the bottom bun, then add a leaf of butter lettuce, then your salmon burgers, then a slice of caramelized pineapple, then your top bun that’s also been smeared with aioli!
10. EAT!
Enjoy this one, all! This won’t be my last seafood burger, or my last time cooking with Mowi, that’s for sure. #MOWIisGoodness
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