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Dining Guide for Families in Orange County

East Meets East: Sustainable Salmon Slider Recipes

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East Meets East Salmon Slider Trio

Are you a seafood lover? Maybe you have a grilled seafood dish you’ve come up with that your family and friends love. Well, Slapfish is looking for fresh ideas that celebrate sustainable and where possible local ingredients for their recipe contest with the winner’s recipe earning a place on the soon to open Newport Beach location’s menu. Beyond bragging rights, the winner will also be able to order their creation for two months for free! Sounds fun right?

Well, I think so and with some encouragement from Shelby Barone, I decided to see what I could come up with. My first challenge was selecting a sustainable seafood to work with. I chose salmon because there are sustainable sources here, its Omega 3 offers health benefits, and it’s a natural for the grill. When thinking about how to prepare it, I thought grilled salmon sliders would be fun to try. They just seemed loaded with possibility. After pondering a bit, I came up with three different Asian inspired ideas and couldn’t decide which one to try… so I experimented with them all.

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Salmon Slider Patty

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Grilled Salmon Sliders

Part of my experimentation included adding binders like panko and egg. Ultimately I wasn’t happy with the texture and how these ingredients affected the flavor and texture of the burgers, so I eliminated those and went with seasoning and fresh herbs and focused on chopping the salmon to a consistency that would allow it to hold its shape while maintaining a good texture when grilled. Much better! While more of a challenge to grill, it can be done with a little care as you’ll see in the recipes below.

While shopping for ingredients I found two options to choose from that day. A Pacific Wild Caught Salmon that was local but did not have a high rating of sustainability; And an Atlantic Salmon that was third party certified as Responsibly Farmed and sustainable. While I could have used either for these sliders, I went with the one with the highest sustainability rating.

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East Meets East Salmon Slider Trio

I tested a Thai inspired Salmon Slider, an Indian inspired Salmon Slider and a Japanese inspired Salmon Slider. These work as stand alones or as a slider trio!

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Salmon Slider ~ Thai Inspired

Salmon Sliders – Thai Inspired

Ingredients:

Salmon Patties:

1 ¼ lbs of Fresh Salmon*, skinned, with pin bones removed

1 TBSP finely sliced Green Onions

1 TBSP chopped Cilantro Leaves + a few whole leaves for garnish

1 small seeded, finely chopped Red or Green Thai Chili (optional)

½ TBSP of Soy Sauce

½ TBSP of Fish Sauce (depending on your taste for fish sauce you may wish to adjust up or down on the ratio)

Slaw:

1 cup shredded Napa Cabbage

1 cup shredded Purple Cabbage

1 cup of mayonnaise

1 healthy sized TBSP of Almond Butter (substitute peanut butter if you wish)

1 TBSP Rice Vinegar + a few dashes for shredded cabbage

1 TBSP Soy Sauce + a few dashes for shredded cabbage

1 – 2 dashes of Sesame Oil (a little goes a long way)

1 small to medium pressed Garlic clove

Other:

9 Slider Buns (Mini Kaiser or Brioche)

¾ cup Canola Oil (or other high heat oil)

Instructions:

  1. Start by making the slaw. Combine Napa cabbage and red cabbage and add a several dashes of soy sauce and rice vinegar and toss to lightly coat. Mix remaining ingredients together to form your sauce. Add enough sauce to coat the slaw making it as saucy as you like and store the remaining. Remember the salt in the soy will draw out some moisture so don’t over dress initially, you can always add more later. Refrigerate until ready to use. The flavor will develop while it sits.
  2. Make sure salmon is well chilled before you begin chopping. Chop salmon into 1/8” cubes, removing the darker spots while chopping so the patties don’t become fishy when grilled. Then further chop about 1/3 of the mixture to act as a binder so the salmon will form into patties that hold their shape. This also adds textural interest.
  3. Mix in Green Onions and Cilantro
  4. Mix Soy Sauce and Fish Sauce together and then add enough to season the salmon mixture and drain off any that doesn’t absorb immediately so the salmon will hold together when you form the patties.
  5. Form patties using about 2 oz of salmon each. You should have enough for about 8 – 9 here. Try not to overwork the salmon. Chill once done. This will help them hold their shape on the grill.
  6. Pre-heat grill on high while salmon patties are chilling. Make sure grates are scraped. Before wipe the grates with canola oil.
  7. Cut slider rolls and brush the insides of each with canola oil.
  8. Open grill reduce heat and grill slider rolls face down until they have grill marks and are lightly toasted.
  9. Remove patties from refrigerator. Wipe both sides of your grill spatula with canola oil. Use a metal spatula so you can get under the patties without tearing them.
  10. Gently slide the patties off of the oiled spatula on to the grill and grill on medium to medium-high heat for 3 to 4 minutes per side until cooked to your liking. You want the heat high enough to create nice grill marks giving the burgers a smoky flavor. Try to handle the burgers as little as possible so they don’t break apart. Oil spatula before sliding under the patties to turn gently.
  11. Place cooked sliders on buns, top with slaw, then garnish with a few leaves of cilantro.

For full size burgers form into 4 oz. patties rather than 2 oz. and use full sized buns.

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Salmon Slider ~ Indian Inspired

Sliders ~ Indian Inspired

Ingredients:

Salmon Patties:

1 ¼ lbs of Fresh Salmon*, skinned, with pin bones removed

1 TBSP chopped Cilantro Leaves + a few whole leaves for garnish

1 small seeded, finely chopped Red or Green Thai Chili (optional)

1 TBSP Indian Curry Powder (find a fragrant blend you like, I like Spice Merchants in Laguna Beach)

1 tsp sea salt (enough to season the salmon)

Grilled Mango Salsa:

¼ cup of diced Red Onion + enough Lime Juice to cover and pickle

1 Red Pepper, roasted with skins and seeds removed, diced

2 – 3 Mangos, peeled, seed removed and sliced for grill… enough for 1 ½ cups cubed

¼ cup of diced, Persian or English Cucumber

2 TBSP chopped cilantro + extra leaves for garnish

1 red or green chili seeded and minced (optional)

Salt to taste

¼ cup of canola oil (or other high heat oil) for grilling mango

Other:

9 slider buns (Mini Kaiser or Brioche)

¾ cup canola oil (or high heat oil)

Instructions:

  1. Start by making the salsa. Soak diced red onions in lime juice and allow to sit at room temp for a couple of hours.
  2. While the red onion is pickling, heat grill on high with lid closed. Once heated reduce the heat to medium to medium-high.
  3. Roast 1 whole red pepper on your grill, on your gas stove burner or in the oven until skins are charred. Cover in bowl and let steam to soften skin. Remove skins by wiping them away. Remove seeds and white pith and dice. Do not rinse the pepper, it will wash the flavor away.
  4. Wipe the grill grates with canola oil and a light coat on mango to prevent sticking while grilling. Grill both sides of each mango slice until there are grill marks, then cube.
  5. Mix the grilled mango cubes, roasted red pepper, pickled diced red onion, diced cucumber, cilantro and minced chili (if using). Toss and add salt to taste. Set the salsa aside so the flavors meld.
  6. Now begin your salmon patties. Make sure the salmon is well chilled before you begin chopping. Chop salmon into 1/8” cubes, removing the darker spots while chopping so the patties don’t become fishy when grilled. Then further chop about 1/3 of the mixture to act as a binder so the salmon will form into patties that hold their shape. This also adds textural interest.
  7. Mix in chopped cilantro, Indian Curry and salt.
  8. Form patties using about 2 oz. of salmon each. You should have enough for about 8 – 9 here. Try not to overwork the salmon. Chill once done. This will help them hold their shape on the grill.
  9. Make sure grill is pre-heated on high while salmon patties are chilling. Make sure grates are scraped. Before using wipe the grates with canola oil.
  10. Cut slider rolls and brush the insides of each with canola oil.
  11. Open grill, reduce heat and grill slider rolls face down until they have grill marks and are lightly toasted.
  12. Remove patties from refrigerator. Wipe both sides of your grill spatula with canola oil. Use a metal spatula so you can get under the patties without tearing them.
  13. Gently slide the patties off of the oiled spatula on to the grill and grill on medium to medium-high heat for 3 to 4 minutes per side until cooked to your liking. You want the heat high enough to create nice grill marks giving the burgers a smoky flavor. Try to handle the burgers as little as possible so they don’t break apart. Oil spatula before sliding under the patties to turn gently.
  14. Place cooked sliders on buns, top with slaw, then garnish with a few leaves of cilantro.

For full size burgers form into 4 oz. patties rather than 2 oz. and use full sized buns.

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Salmon Slider ~ Japanese Inspired

Sliders ~ Japanese Inspired

Ingredients:

Patties:

1 ¼ lbs of Fresh Salmon*, skinned, with pin bones removed

1 TBSP finely sliced Green Onions + extra for garnish

1 TBSP julienned Shiso Leaves

2 tsp of Soy Sauce

1 tsp Mirin

1 tsp Sake

Pickles:

1/3 cup Rice Vinegar

1/3 cup Soy Sauce

1/3 cup Mirin

1 large Persian cucumber (or 2 small), sliced ¼” thick, about 1 ¼ cup

Other:

1 ½ cup grated daikon (use large wholes of a box grater)

9 slider buns (mini Kaiser or brioche)

¾ cup canola oil (or high heat oil)

Note:  Cucumbers will need to sit overnight in brine. They longer they sit, the more intense the flavor, however the less crisp they will be. To prepare, mix liquid ingredients and add cucumbers making sure they are covered with liquid. Store in refrigerator.

Instructions:

  1. Make sure salmon is well chilled before you begin chopping. Chop salmon into 1/8” cubes, removing the darker spots while chopping so the patties don’t become fishy when grilled. Then further chop about 1/3 of the mixture to act as a binder so the salmon will form into patties that hold their shape. This also adds textural interest.
  2. Mix in green onions and shiso leaves.
  3. Mix soy sauce, mirin, and sake together and then add enough to season the salmon mixture and drain off any that doesn’t absorb immediately so the salmon will hold together when you form the patties.
  4. Form patties using about 2 oz. of salmon each. You should have enough for about 8 – 9 here. Try not to overwork the salmon. Chill once done. This will help them hold their shape on the grill.
  5. Pre-heat grill on high while salmon patties are chilling. Make sure grates are scraped. Before wipe the grates with canola oil.
  6. Cut slider rolls and brush the insides of each with canola oil.
  7. Open grill reduce heat and grill slider rolls face down until they have grill marks and are lightly toasted.
  8. Remove patties from refrigerator. Wipe both sides of your grill spatula with canola oil. Use a metal spatula so you can get under the patties without tearing them.
  9. Gently slide the patties off of the oiled spatula on to the grill and grill on medium to medium-high heat for 3 to 4 minutes per side until cooked to your liking. You want the heat high enough to create nice grill marks giving the burgers a smoky flavor. Try to handle the burgers as little as possible so they don’t break apart. Oil spatula before sliding under the patties to turn gently.
  10. Place cooked sliders on buns, top with grated daikon and pickles, then garnish with a few green onions

For full size burgers form into 4 oz. patties rather than 2 oz. and use full sized buns.

 

 

 

 

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2 Comments

  1. Wow, I am blown away at the effort and quality! May the best person win the Slapfish contest!

    • Thank you Bryan! Your spicy grilled Sea Bass burger sounds wonderful. Love the pickled carrot and daikon idea and your local sustainability message is right on. I would love to see a picture of your creation… and I would love to try it!

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