Information
15 min
15 min
4
A versatile appetizer!
Ingredients
8 ounces salmon burger or salmon fillet, minced (I love doing this with a sockeye tail piece)
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.
Ali Banks
Ali Banks grew up in the kitchen helping her mom cook. She later went to culinary school in France, and has worked in restaurants in Chicago and New York. But Ali is just as at home in Sitka as the city. In fact, she spent a summer fishing aboard the F/V Loon with Captain Marsh Skeele.
