Recipe created by Sasha Swerdloff of Tending The Table

Serves 2

INGREDIENTS

FOR THE SALMON BURGERS

1 8-ounce salmon fillet

1 teaspoon salt

freshly cracked black pepper

2 stalks lemongrass

1/2 inch piece of fresh ginger, peeled

zest and juice from 1 lime

1/4 cup + 1 tablespoon mayonnaise

1/2 teaspoon red pepper flakes

3 tablespoons ground flax

3 tablespoons oil

FOR THE PICKLED CUCUMBER

1/2 cup rice vinegar

1/2 cup water

1 tablespoon coriander seeds

1 tablespoon peppercorns

1 tablespoon honey

1 cucumber, ribboned

1/4 red onion, thinly sliced

FOR THE CILANTRO CREAM

1/2 cup sour cream or creme fraiche

1/4 cup cilantro, minced

1/4 teaspoon salt

freshly cracked black pepper

TO SERVE

2 burger buns, toasted

roasted red chili paste

PROCEDURE

Preheat the oven to 350 degrees. Place the salmon on a parchment lined baking sheet and sprinkle with the salt and pepper. Bake in the oven for 10-15 minutes until just cooked through, but still pink and moist.

Remove from the oven and set aside to cool.

Meanwhile, trim the lemongrass stalks, keeping only the bottom 3-4 inches. Remove the outer leaves and finely chop the tender core. Place the chopped lemongrass and ginger in a spice grinder and grind until it begins to form a paste. Add the lime zest and juice, mayonnaise and red pepper flakes and blend until combined. Transfer to a medium bowl. Once the salmon has cooled, break it into medium sized pieces, removing any bones and discarding the skin. Add the salmon and the ground flax to the bowl with the mayonnaise mixture and stir to combine.

Heat the oil in a skillet over medium heat. Shape the salmon cakes into patties about 4 inches in diameter and 1 inch thick. Fry until golden brown on both sides. Remove from the pan and place on a cooling rack.

FOR THE PICKLED CUCUMBERS

Combine the vinegar, water, spices and honey in a small pot and gently bring to a simmer. Remove from the heat. Place the ribboned cucumber and red onion in a bowl and pour the warm vinegar over the top. Allow the cucumber and onion to pickle for 5 minutes before removing them from the liquid and setting aside.

FOR THE CILANTRO CREAM

Whisk together the sour cream, cilantro, salt and pepper.

TO SERVE

Spread one half of each bun with the roasted red chili paste. Place a salmon burger on each bun and top with the cilantro cream and pickled cucumber and red onion. Enjoy!

Big thanks to Sasha for creating this delicious recipe with our wild salmon!