Today I have the story of these gorgeous Asian Spiced Salmon Sliders with Soy Mayo & Spicy Slaw.
If you are a crazy foodie (like me) you have probably fallen for the romantic appeal of a seaside picnic. A seaside picnic shared with good friends, consisting of marvelously prepared seafood magically presented at sunset.
Well Kitchen Play seems to have read my mind with another Dynamic Culinary Event.
This time they partnered with The Duo Dishes to bring a beach party right to the sand of a real Southern California beach. This is the third year in a row Chrystal and Amir have hosted this event. Which means this party is way more than virtual. I even stuck my toes in the sand. Because it was a real event, with real food– and real friends. Meaning there was a real good time to be had.
The theme of this party was a Seafood Boil. It was held at The Jolly Oyster at the San Buenaventura State Beach.
I was invited to attend the event by the Alaska Seafood Marketing Institute otherwise known as Alaska Seafood. Before I said yes, I did a little research.
If you've read this blog before, you may know that the state of the world's oceans is a topic of great interest to me. That's because I love all the tasty tid-bits from the sea, and I want to be sure they're available for generations to come. Do you love seafood as much as I do? I hope you do. I actually hope you love it enough to stop and think about the consequences of that love.
Love, indeed, has consequences and condoms are not always the answer
Because these last few decades, the way we get seafood to market has begun to drastically alter our marine ecosystems. Overfishing, environmental degradation and destructive harvest practices are becoming cataclysmic.
But the issues surrounding sustainability are complex. I can't pretend to have the answers. So I'm pleased to say that the folks at Alaska Seafood have given sustainability a lot of thought. They even have a tab on their website that outlines the most important issues. It's a great introduction. But if you're like me and want even more information, they have a smartly written brochure you can download. It's smartly entitled Sustainability In Plain English. I speak plain English, and believe me this brochure goes a long way towards understanding a complex subject.
Still, the issue of what we eat and why we eat it is very personal. It can be a touchy subject too. Everyone is entitled to make their own decisions about what works best for them. Which is why I'm so pleased that Alaska Seafood Marketing Institute presents their philosophy so accessibly. Because I love seafood, and thanks to the information presented I feel I can make informed choices about the seafood I eat. Choosing seafood from Alaska is a decision I can feel good about.
I think they appreciated the time I put into getting to know their products and their practices. Because they invited me to Alaska to go fishing with them. In fact I'm in Alaska right now. It's a good way for me see for myself some best practices in practice. Alaska has a "sustained yield principle" written into their constitution. This philosphy means that the state as a whole makes sustainabilty of all its natural resources a priority. Including seafood.
Because if we bloggers make responsible choices, and explain to our readers why we have made these choices– we can help shape the tastes and practices of our seafood loving communities. As you know, one thing we bloggers do very well is reach out to our communities. We can influence the future of the world's oceans, in small ways and large.
But you came here for a recipe and a party. Both of which I covered in the following video. Be sure and drop into Kitchen Play and The Duo Dishes for more about The Seafood Boil.
In the meantime, I've 'Gone Fishin' and will have more to share on my experiences in the coming days. GREG (fishing photo by Helen Rosner @Hels)
Asian Spiced Salmon Sliders with Soy Mayo & Spicy Slaw makes 16 CLICK here for a printable recipe
Asian Spiced Salmon Sliders with Soy Mayo & Spicy Slaw makes 16 CLICK here for a printable recipe
- 2 lb green cabbage
- 3/4 lb red cabbage
- 1 red onion, peeled, halved & thinly sliced
- 1 jalapeno chile, seeded, deveined & finely chopped plus more to taste
- 1/4 c cilantro, leaves with some stem attached
- 3 T fresh lime juice
- 3 T rice vinegar
- 3 T asian fish sauce
- 1 T sugar
- 1/4 c toasted black sesame seeds
- 1/4 c plus 2 teaspoons soy sauce, divided
- 2 T brown sugar
- 1 t toasted sesame oil
- 2 lb skinless, wild caught Alaska sockeye salmon fillets
- 1/4 c panko (japanese) bread crumbs
- 4 green onions, white & light green parts, minced
- 0.25 c minced cialntro leaves
- 1 orange, zest only
- 2 t grated fresh ginger
- 1 T thai chili paste
- 1 clv garlic, peeled & minced
- 1/2 t salt
- 16 slider buns, toasted or grilled as you prefer
Make the soy mayo: Combine 1/4 cup soy sauce and 2 tablespoons brown sugar in a small saucepan set over medium high heat. Cook, swirling the pan often until a syrupy consistence is achieved about 3 minutes. Remove from heat and allow the mixture to cool somewhat. Then stir it into the mayonaisse along with 1 teaspoon toasted seasme oil. Cover & refrigerate until ready to use.
Make the sliders: Cut the salmon into 1-inch pieces and transfer to the bowl of a food processor. Pulse 3-5 times until coarsely ground, taking care not to overprocess or salmon will become a paste. Transfer to a mixing bowl and add panko, green onions, minced cilantro, minced ginger, orange zest, Thai chili paste, garlic, 1/2 teaspoon salt, and 2 teaspoons soy sauce Using a rubber spatula mix gently but thoroughly to combine. Divide the mixture into 16 small slider-sized patties. Transfer to a parchment-lined baking sheet and cover with plastic wrap. Refrigerate at least 2 hours. Or freeze and thaw just before grilling.







Comments
Fun boil
As soon as I saw the strong breeze, I wondered if you had a little difficulty cooking on an open grill like that. The recipe for the sliders sounds great, I like the thai chili paste in there for that zing. I thought the use of the tablet to blitz through the prep was a fantastic idea, I'll keep that in mind for future use, although I haven't done video in a while.
Fresh Caught Silver
Looks like a great recipe. I will try these tonight, but with Silver (Coho) salmon.
Silvers
Like the ones we caught in Alaska. See pic. GREG
I don't eat enough salmon ...
... but that could change with tempting recipes like this one! And when I break down and buy a new gas grill, that will help too.
Alaska!
What an amazing experience. I was in Alaska about a month ago on a two week trip. It was so beautiful. What a wonderful and delicious way to learn about sustainability! :)
i cannot even tell you how
i cannot even tell you how happy this makes me Greg - as in deliriously happy!!! this is a topic that is near and dear to my own heart as well having been born and raised in Washington - where we get our food, how it's processed and how we care for the environment is critical to future generations. and that slider??? shut up!!
My husband was in Alaska this
My husband was in Alaska this summer and brought home 100lbs of salmon and halibut that he caught. The taste is fantastic and I love knowing that it is a quality food for my family. This recipe sounds really good. I'll definitely be trying it soon. I have been keeping my eyes open for new ways to cook all of it! Thanks!
Fresh seafood
Your salmon looks fabulous! Nothing can beat FRESH seafood that's never been frozen. I actually cooked lobster pasta the other day - unfortunately, using frozen seafood.
Love it!
That photo is just so great, and the sliders look perfect.
Also, that is probably the classiest condom joke I've seen anywhere.
Salmon burgers
are an all time fav dish for me when I'm not digging the beef, your sliders look fantastic and thank you for toasting the bun, such an important step in my humble opinion! How does one score a seafood gig like this #luckyguy
this all looks like so much
this all looks like so much fun -- and your slider looks insanely tasty! love the pic of you with the fish!
Salmon
Yum. Yum. Ryan went salmon fishing last summer and brought home such a wonderful store of wild-caught salmon. We'll have to make this soon!
What is wrong with me?
I totally forgot about that Seafood Boil! I even RSVP'd yes, and I forgot. I suck. Looks like it was a great time, and I missed it. But these sliders look incredible. Beautiful job. Oh and I love that Deadliest Catch style photo of you.
you're a natural
and i love how you used the tablet to tell the recipe story.
Looks like a wonderful beach party!!!
Enjoy
We can't wait to hear all about your trip to Alaska Greg but in the meantime I will oggle your sliders.
salmon
Love the photo - cold, fish, Alaska, gear... X0 Liz
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