I wasn't too impressed with this salmon burger recipe. I used a silver salmon which was mild enough to let the flavors of the sauces and radishes come through. The ginger mayo was super gingery but still okay, and the radishes pickled quickly to the point of being too soft, yet they were still warm from the marinade, even after chilling 30 minutes as specified in the recipe.
Pacific Northwest Burger
AKinAK Posted: 10/10/13
NicoleInBklyn Posted: 07/28/13
Loved the recipe. The salmon came out perfectly. The mayo was delicious. The radishes were tasty, but smelly. Seriously smelly. Smelly enough that I felt compelled to write a review kind of smelly. Does not change my review of the recipe, but make sure the radishes are covered when you chill them.
LauraD0612 Posted: 08/24/13
I must agree with bode 98---we love this recipe! We have made it at least 4 times since we tried it about 6 weeks ago. Can't get watercress where we live, but the pre-packaged spinach/arugula mix is great. And the radishes....maybe kinda smelly, but don't let that dissuade you; they add such a delicious, unusual flavor. We follow the recipe almost exactly, but have found that the ginger-mayo mixture (WONDERFUL!) is a bit much at the quantity suggested: 1 tablespoon is plenty for us. If you are even thinking about this recipe--- TRY IT!!
z1bean Posted: 07/05/13
Our first time obviously at trying this recipe. We had no Thai sweet chili sauce and watercress, but we made do with the soy sauce and substituted young spinach leaves. With two of us in the kitchen the different steps were manageable and well worth the effort. The result was amazing, as much in its taste as in its texture. The salmon came out extremely moist. The radishes I've been finding lately are pretty bland but even so the somewhat cured radishes and spinach leaves were great garnishes on this burger. While my husband barbecued the salmon, I also prepared the Apricot, Cucumber, Pluot, and Lime Basil Salad to serve with the burgers. I won't review the salad yet, because I think it'd benefit from more waiting time before it is served.
bode98 Posted: 07/12/13
OMG, this is the best salmon recipe I've ever made!! Used wild-caught Alaskan salmon filets and toasted thick slices of whole grain bread rather than hamburger buns & arugala rather than watercress. Loved the marinated radishes-- added such an interesting layer of flavor. Beyond fantastic. Can I give it 6 stars???