Pacific Northwest Burger
Photo: Randy Mayor; Stylist: Cindy Barr
Made with glazed grilled salmon, our Pacific Northwest Burger embodies the crunch, sweetness, pepper, and tang that's indicative of the West coast.
How to Make It
Step 1
Combine first 4 ingredients in a saucepan; bring to a boil, stirring until sugar dissolves. Pour hot liquid over radish. Chill 30 minutes; drain well.
Step 2
Combine mayonnaise and next 3 ingredients. Cover and refrigerate.
Step 3
Preheat grill to high heat.
Step 4
Combine soy sauce and chili sauce, stirring with a whisk. Sprinkle fillets with pepper and 1/4 teaspoon kosher salt. Place fillets on grill rack coated with cooking spray; grill 4 minutes, brushing with half of soy mixture. Carefully turn fillets; grill 4 minutes or until desired degree of doneness, brushing with remaining soy mixture.
Step 5
Spread 2 tablespoons mayo mixture on bottom half of each bun; top each with 1 fillet. Top evenly with radishes. Arrange about 1/3 cup watercress on each fillet; top with top halves of buns.
Chef's Notes
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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AKinAK's Review
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.
MeganTharp's Review
N/A
LauraD0612's Review
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!!
NicoleInBklyn's Review
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.
bode98's Review
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???
z1bean's Review
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.
Smelly but delish!