This started off as a salmon burger from Serious Eats, but as the day progressed and it was so hot outside, all I wanted was a salad, so we landed on this. In the original recipe, the slaw used celery root. Given that there was a bit of a Japanese flavor profile with the wasabi, I decided to lean into that direction a little more aggressively and replaced the celery root with daikon for a bit of a cooler veggie.
The bitterness of the salad plays really well with the sweetness and fattiness of the salmon. With a sharp knife and a mandoline, this comes together pretty quickly for a great weeknight dinner. Feel free to make the salmon mixture in a tupperware the morning of and form into patties and cook right at dinnertime.
There's something about this dish that reminds me of summers by the ocean in Rockport. Maybe it's a combination of a seafood option with a little breading (although there's no deep frying in sight here). Or maybe it's the mayo-based dressing with the cornichons which reminds me a bit of tartar sauce. Either way, this is a much lighter take on a lobster-shack dinner option. And if I'm honest, one I could easily eat on rotation and feel fueled by.
300g boneless skinless salmon, finely minced by hand
3 tbsp tarragon, minced
2 tbsp parsley, minced
1/4 tsp ground coriander
1" fresh ginger, minced
1/4 cup panko breadcrumbs
1 tbsp olive oil
1 tsp wasabi paste
5 cornichons, minced
2 tbsp mayonnaise
1/2 tsp sesame oil
2 tbsp rice vinegar
1 radicchio, sliced very thinly
1 medium-sized bulb fennel, shaved
8" daikon, julienned
2 tbsp toasted sesame seeds
Mix the salmon, ginger, parsley, tarragon, ground coriander, and salt together in a bowl. In a separate plate, place the panko and lightly coat each burger in breadcrumbs.
Heat a large frying pan on medium-high and add the olive oil. Gently place the burger onto the pan and cook until it looks cooked half-way through. You'll know because the salmon will turn a paler color. Then flip it over and finish cooking on the other side.
For the dressing, combine all the ingredients in a large bowl. Then toss in the salad ingredients and mix (you can use your hands to make sure you coat everything but wash them well later as the wasabi will sting your eyes if you get it in them.)
Plate the salmon burgers on top and you can garnish with a little bit of the toasted sesame seeds.
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- Julia Feld