Ingredients

• 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

Optional Mix-ins:

• ¼ red onion, minced

• 1 teaspoon ginger, grated

• ¼ English cucumber, seeded and minced

For Serving:

• ½ avocado, sliced

• Potato chips

Directions

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.