A versatile appetizer!
8 ounces salmon burger or salmon fillet, minced (I love doing this with a sockeye tail piece) Available in Our Seafood Subscription Box
1 teaspoon sriracha
2 tablespoons mayonnaise (preferably Asian-style like Kewpie)
1 tablespoon soy sauce
¼ red onion, minced
1 teaspoon ginger, grated
¼ English cucumber, seeded and minced
½ avocado, sliced
Drain burger on a paper towel-lined plate, pressing to absorb any excess moisture. Run a chef’s knife over salmon to mince finely or briefly pulse in a food processor to desired texture. I like to cut half very finely and leave the remaining half relatively coarse.
Combine sriracha, mayonnaise, soy sauce, and any additional mix-ins in a bowl with salmon. Serve with avocado slices and devour with chips.