Next Level Alaska Pink Salmon Burger with Alaska King Crab Mayo
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Total Time: 75 minutes
- Servings: 6
- Yield: 6 pink salmon burgers
Ingredients
Burger
- 1 ¼ pound Alaska pink salmon filet, thawed, skin off, pin bones removed
- 9 medium Alaska weathervane scallops, thawed, divided
- 1/2 teaspoon cayenne pepper
- 1 tablespoon freshly grated nutmeg
- Kosher salt and freshly ground black pepper
- 1 egg white
- ½ cup heavy cream
- 6 tablespoon extra virgin olive oil, plus more as needed
- 2 large shallots, peeled, coarsely chopped
- 8 cloves garlic, coarsely chopped
- ½ cup picked dill sprigs, chopped
- ½ cup picked flat leaf parsley leaves, washed, dried and chopped
Crab Mayonnaise
- 1 cup mayonnaise
- 1 cup Alaska king crab meat, picked over
- Juice of half lemon
- 1 bunch chives, finely minced
Red Cabbage, Fennel, and Walnut Slaw
- ½ head small red cabbage,, cored and root end out, sliced thin
- ½ head large fennel bulb, cored and root end out, sliced thin
- 2 green onions, finely chopped
- ½ cup flat parsley leaves
- ¼ cup rice vinegar
- 1 tablespoon apple cider vinegar
- 1 tablespoon extra virgin olive oil
- 2 tablespoon honey
- ½ cup toasted walnuts
- 1 orange, peeled and sectioned
- Kosher salt and freshly ground pepper
Toppings
- 6 burger buns, sliced in half
- 4 ounces arugula leaves
- 1 large ripe tomato, sliced thin
- 3 cups Cabbage Fennel slaw (see slaw recipe)
Preparation
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Step 1 Read the chef's notes
“This is a decadent salmon burger recipe for sure. With the help of Alaska king crab and weathervane scallops, Alaska pink salmon does most of the heavy lifting. Still, I can feel your eyes rolling wondering why it’s more popular friends play a supporting role in this show? Try making this burger and I know you will agree it is fantastic and balanced in every way. I start by making a traditional fish mousse using salmon trim together with scallops for their superior ability to make a stable emulsion. Then I hand chop the rest of the salmon as well as few more scallops for sweetness and texture. Together with cream, nutmeg, cooked shallots, and herbs, Alaska pink salmon makes a deliciously complex burger. Resist the urge to grill these beauties on an open flame. They can be finicky as they are fragile and will cook much better and more uniform in a nonstick skillet. You might have more crab mayo then you need for this recipe. Don’t fret, I know you will agree it can be delicious as dip for your favorite chips as well.”
– Chef Vitaly Paley
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Step 2 Make the pink salmon mousse
Thoroughly chill all mousse ingredients, including the bowl and blade of a food processor. Cut off approximately a 6-inch piece of the salmon tail. Cut it into 1/2-inch chunks and place into food processor bowl. Add 3 scallops, cayenne, nutmeg, ½ Tbsp each salt and black pepper, and egg white. Cover with lid and process until well combined and smooth, about 1 minute. Scrape down sides with a rubber spatula. Turn food processor on and add cream slowly in a very thin, steady stream through the open top of processor. Turn processor off; carefully scrape down sides. Replace cover; pulse several times until all is incorporated. Transfer mousse to a large mixing bowl, cover and refrigerate.
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Step 3 Cook the shallots and garlic
Add 2 Tbsp olive oil into a sauté pan. Add shallots and garlic; season generously with salt and pepper. Cook over medium low heat until translucent, about 5 minutes. Transfer to a small bowl; set aside to cool.
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Step 4 Make the salmon burgers
Cut remainder of salmon into ¼-inch pieces; add into the bowl with fish mousse. Cut remaining scallops into 1/4- inch dice; add to bowl with salmon. Add all but 2 Tbsp chopped dill, all the parsley, cooked shallots and garlic. Mix well using a rubber spatula. Divide mixture into 6 equal portions and shape into burger patties by hand. (Wash hands with cold water but do not dry, in between making burger patties. This helps mixture not to stick to hands while forming patties.) Place salmon burgers on a sheet pan, cover and refrigerate.
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Step 5 Make the crab mayonnaise
Place mayo, crab, remaining chopped dill, chives, and lemon juice in a bowl. Mix well and refrigerate. This mayo can be made in up to a day in advance
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Step 6 Make the slaw
Place all slaw ingredients in a large bowl. Season generously with salt and pepper; mix well. Refrigerate until ready to serve. Can be made up to 2 hours in advance.
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Step 7 Finish the salmon burgers
Season patties on both sides with salt and pepper. Add 2 Tbsp olive oil into a 10-inch nonstick pan. Cook 3 burgers at a time until cooked through, about 4 minutes per side. While burgers are cooking, preheat the broiler. On a sheet pan, place the burger buns under broiler, cut side up, just long enough to toast to golden brown, 15 to 30 seconds.
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Step 8 Assemble
Generously spoon crab mayo onto bun bottom. Place on several arugula leaves followed by a couple tomatoes. Place cooked salmon burger on top, followed by another generous spoonful of mayo. Cover with burger bun top. Serve immediately with a bowl of chilled slaw.
