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 tidbits 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 to see for myself some best practices in practice. Alaska has a “sustained yield principle” written into its constitution. This philosophy means that the state as a whole makes sustainability 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 reaching out to our communities. We can influence the future of the world’s oceans, in small ways and large.
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)
- 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
- 1/2 cup mayonnaise
- 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 cilantro 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 consistency is achieved about 3 minutes. Remove from heat and allow the mixture to cool somewhat. Then stir it into the mayonnaise along with 1 teaspoon toasted sesame 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 over-process 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.