I remember when I checked My Father's Daughter out from the library, read through it, and immediately went to Amazon to order a copy for myself. Well, the same scenario played out with It's All Good.
Now, I didn't go in expecting to love either book, I just did. I'm not a Gwyneth-Paltrow-the-actress fanatic. (I am a fan, though.) I didn't neeeeed to have the book because she is a celebrity. Or because she's married to a celebrity. The books and her voice on the pages are what make them attractive to me. Beautiful, soft photographs. A healthy, without being pushy, perspective. And yes, there are a couple of ingredients here and there that didn't have a regular spot on my pantry shelves before - but they do now. Hello quinoa flakes and brown rice syrup. Lovely to meet you.
Gwyneth is a conscientious food-lover. I think I first realized that when I caught her on that food tour with Bittman and Batali years ago. In this book, she teams up with Julia Turshen, a food writer (Spain: A Culinary Road Trip and The Kimchi Chronicles, Food & Wine, Epicurious website, Gourmet Live blog) and producer. They share a bit about their personal journies and how they've learned to use food as medicine (an age-old practice I just mentioned yesterday).
I have a bunch of little slips of paper sticking out of my copy, but I the first thing I decided to make were these Salmon Burgers. While I've loved seafood and fish for most of my adult life, I would often put it to the wayside because my family is very picky when it comes to the topic. I've mentioned it before. One person likes all seafood, but will only eat well done tuna when it comes to fish. One likes shrimp, calamari, and white fish. One likes white fish and the occasional bite of salmon. One likes tuna and trout only. {sigh} But after my trip to Scotland a little over six months ago, where I ate an abundance of freshly caught seafood and fish dishes all day, every day - I realized that I couldn't live without a regular showing of it in my diet. I LOVE IT.
So, I'm buying more and freezing it if I get large portions. I'm making the rest of the family one meal, while I sit by and eat my meal featuring salmon. And I'm freezing extra portions of delicious things like Salmon Burgers.
The funny thing is, since I'm cooking different variations on fish and seafood on a regular basis, the kids are starting to come around a little. They want a little bite of whatever I'm making. Even better! Hey, all I've got to say is... It's All Good!
Salmon Burgers w/ Pickled Ginger & Coriander
These homemade salmon burgers pack a flavorful punch thanks to the addition of pickled ginger and fresh coriander (cilantro).
by
Prep Time: 25 minutes
Cook Time: 5-10 minutes
Keywords: grill entree salmon ginger cilantro
Ingredients (4 burgers)
- 1 lb. salmon, skinned
- 2 Tbs. drained pickled ginger
- 1/2 small red onion, roughly chopped
- 1/3 c. fresh coriander (cilantro), mostly leaves
- 2 tsp. low-sodium soy sauce
- 2 tsp. sesame oil
- 1/2 tsp. coarse smoked sea salt (or regular sea salt)
- 1/4 tsp. freshly ground black pepper
- vegetable oil
- Sriracha Mayo
- 1/2 c. Mayonnaise (or Vegenaise)
- 1 Tbs. honey (or pure Maple Syrup)
- 1 Tbs. Sriracha sauce
- 2 Tbs. freshly squeezed lime juice
- sea salt, to taste
Instructions
Place the bowl and blade of a food processor into the freezer. Cut the salmon into 1-inch cubes and set them on a tray or sheet and then set that in the freezer for 15 minutes, as well.
After 15 minutes, add the salmon to the bowl of the food processor and pulse about a half a dozen times; it should be minced, but not so much that it is a paste. Do this in two batches if your processor is small - but do it quickly so everything stays cold. Transfer the salmon to a bowl.
Place the remaining ingredients (except the vegetable oil and Sriracha Mayo) for the salmon burgers into the food processor and pulse until minced. Scrape everything into the bowl with the salmon and use your hands (or a rubber spatula, but your hands are easier) to thoroughly combine.
Form the mixture into 4 even patties and set on a tray that has been lined with butcher paper or wax paper. Set a sheet of plastic wrap over the top. Refrigerate for a few hours, or up to overnight (to allow flavors to meld and patties to be handled with a bit more ease).
In the meantime, you can whisk together the ingredients for the Sriracha Mayo at any time. Cover and refrigerate if not using shortly.
When you're ready for the burgers, preheat a grill pan (or an actual grill) over medium-high heat. Drizzle a small amount of vegetable oil over the salmon burgers and use your hands to rub it in and make sure both sides are lightly coated. Set the burgers on the grill (pan) and cook for approximately 6-9 minutes (flipping halfway through), or until firm to the touch and browned on both sides.
Serve with Sriracha Mayo on a lightly toasted whole grain bun with a couple slices of lettuce. (Or however you fancy.)
