Hand Cut Alaskan Salmon Burger

Nutrition Facts

Serving Size: 10.7 oz

Amounts Per Serving

Calories 640
Calories from Fat 290

Vitamin A 25%	•	Vitamin C 90%
Calcium 8%	•	Iron 20 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4

Yield: 1 Burger
Serving Size: 10.7 oz

Amount	Ingredients
	Fresh Cucumber and Fennel Slaw
1 cup	Peeled Cucumbers, Cut Lengthwise on a Mandolin (Spaghetti Style)
1 cup	Fine Shaved Fennel Bulb
3 Tbsp.	Chopped Fennel Top (or Dill)
4 Tbsp.	Vegetable Oil
1 Tbsp.	Fresh Lemon Juice
1 Tbsp.	Champagne or Rice Wine Vinegar
1/4 tsp.	Sea Salt
1/4 tsp.	Ground Black Pepper
	Alaskan Salmon Burger
4 oz.	Alaskan Salmon, Boneless, Skinless, Medium Diced
2 oz.	Ground Alaskan Salmon
1/4 oz.	Lemon Zest, Fresh
1/4 oz.	Dill, Fresh, Chopped
1 oz.	Valencia Orange Slices, Seedless, Grilled
3/4 oz.	Custom Culinary^® Gold Label Harissa Sauce
1/2 oz.	Toasted Pine Nuts
1 ea.	Sourdough Bun, Toasted

Recommended Product: 9678 Gold Label Harissa

Preheat a flat top griddle to 350°F.
In a bowl, blend all ingredients for Fresh Cucumber and Fennel Slaw, cover and refrigerate until needed.
In a small bowl, combine lemon zest and dill with diced and ground salmon. Combine thoroughly and form into a 5” round even thickness patty.
Place the seasoned salmon patty on preheated grill. Cook for a total of approx. 12 – 14 minutes turning 3 times to assure even cooking. Always cook to well done, 165°F internal temperature measured by a meat thermometer.
While the burger is cooking, butter the inside of the bun halves and place on the hot griddle until lightly toasted, then remove and reserve.
To assemble the burger, place grilled orange slices on the bottom bun, top with the cooked salmon patty and Gold Label Harissa Sauce.
Add the Fresh Cucumber Fennel Slaw, toasted pine nuts and the top bun.

Scott Gilbert, CEC, AAC, HGT
Director of Culinary
Custom Culinary, Inc.