It’s confusing to know what salmon to buy but one thing for sure is that wild Sockeye from Bristol Bay, Alaska is a wise choice. I met Amanda, owner of Kvichak Fish Company and her sister at the Bozeman farmer’s market years ago and have made space in our freezer for their fish ever since. Order online for shipping or if you’re in Montana, schedule a pickup or purchase the ground Sockeye at the Bozeman Co-Op and Good Food Store in Missoula.
from the RiPE archives, June 2017
Salmon Sliders
adapted from Kvichak Fish Company; makes 8 3-inch patties but make whatever size you like
Ingredients
- 1 pound ground wild salmon, fresh not canned Kvichak Fish Company
- ½ cup fresh bread crumbs or Panko unseasoned
- ½ cup mayonnaise Best Foods
- 1 egg
- 1 green onion or 2 garlic scapes, finely minced
- 2 tablespoons fresh herbs (parsley, tarragon, oregano, cilantro or a mix), finely minced
- 1 tablespoon fresh lime or lemon juice
- 1 tablespoon dried unsweetened coconut flakes, crumbled optional
- up to ½ teaspoon dried red chile flake or 1 teaspoon sriracha
- salt (a couple pinches) and several grinds of fresh black pepper
For cooking
- 2 tbsp high heat cooking oil (coconut or grapeseed)
For serving: lemon wedges, salad greens, Maldon salt, fresh pineapple or mango
Instructions
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Drain and discard the liquid from the package of salmon. Put salmon in a bowl and crumble with your fingers. Add breadcrumbs, mayonnaise, egg, green onion or garlic scapes, fresh herbs, lime/lemon juice, coconut, chile flake or sriracha, salt, and pepper. Mix very gently with two spoons until mixture just comes together, do not over mix.
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Using a ⅓ cup measuring cup, scoop out 8–10 patties onto a sheet of wax paper, plate, or cutting board. Gently press each mound to about 1-inch thickness.
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Heat 2 tablespoons of oil in a large skillet over medium heat. Transfer the sliders to the hot oil using your hands, pressing together if necessary (the raw mixture is quite wet but it will hold together once it gets cooking). Cook 4 patties at a time, browning on the first side then flipping to cook the other—about 5 minutes total until internal temperature reaches 145°F.
Transfer to a plate and repeat with remaining patties.
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Serve with a side of greens, lime or lemon wedge, and fresh pineapple or mango.
