If you’ve been reading these letters, you know that I’m in a permanent state of being both mystified and dazzled by the range and potentiality of wild-caught Alaskan seafood. Before marrying into an Alaskan fishing family in my previously under-informed view, fish was just fish. But the last decade has taught me that Alaskan seafood is a whole world of fare unto its own, a truly delectable arsenal of possibilities. Case in point: ground sockeye salmon. A form of perfect protein that I never saw coming and one that celebrates utilizing more of the fish.
One of my personal favorite ways to use ground salmon is in gyoza, usually made with something like pork. The salmon adds an unexpected element of robustness to an otherwise classic flavor profile — yet they’re so much lighter that you might find yourself enjoying a whole batch of salmon gyoza in one sitting. Another fave is salmon bolognese, which is surprisingly perfect in its ragu-esque essence, with the same cozy-hearty feel that you expect from such a dish.
Ground sockeye salmon is also the star ingredient in our pre-seasoned sockeye burger patties, which are in and of themselves perfect accompaniments to so many everyday meals — especially because the pre-made patties can be cooked from frozen in about 10 minutes. Salmon burgers as a protein atop salad greens. Salmon burger on an egg sandwich. Salmon burger on a bowl of steamed rice with a sprinkle of scallions and soy sauce. And yes, salmon burgers as the actual burger meat, any month of the year!
No matter how you go about it, ground salmon is a nutrient-rich, clean protein choice that always delivers on flavor. And it’s shown me that there are even more ways to love seafood than I could have ever imagined.
Live Wild!
Monica
Pictured above: clockwise from top left to right — a heaping bowl of sockeye bolognese; a simple bowl of greens, avocado, radishes and a sockeye burger; a platter of patties on a Sunday brunch; my all-time favorite way to use ground salmon, in pan-fried gyoza; and another patty paired this time with a bright couscous salad.
