Sloppy Joes With Ground Sockeye Salmon
November 23rd, 2021A Wild Take on a Comfort Food Classic
Making sloppy joes with ground sockeye salmon is our wild take on a classic American sandwich. Ground sockeye salmon sloppy joes are hearty, lean, and rich in heart healthy fats and vitamin D, making this a guilt-free comfort food option for weekday lunches.
The robust flavor of ground sockeye salmon becomes a surprisingly meaty backdrop for zesty, homemade sloppy joe sauce — even picky eaters and traditionalists might not be able to tell that this sloppy joe is made with wild-caught seafood instead of a conventional ground meat.
Onion, green bell pepper, garlic, and a pinch of smoked paprika and chili powder give the ground sockeye a rich, aromatic base of flavor. To that, you’ll just need to mix in some basic ingredients you probably have in your fridge and pantry: ketchup, yellow mustard, tomato paste, brown sugar, and worcestershire sauce. A splash of red wine vinegar at the end gives the sloppy joes just the right amount of zing.
To serve these, brioche rolls are perfect. They’re soft, just a little sweet, and will soak up any sauciness from the sloppy joe mix. And don’t neglect to top your sloppy joes with a handful of zesty pickles for some snappy texture.
Sloppy Joes With Ground Sockeye Salmon
By Wild Alaskan Company
Prep time
5 minutes
Cook Time
15 minutes
Total time
20 minutes
Yield
4 servings
Ingredients
- 1 (12-ounce) pack Ground Sockeye Salmon
- 2 tablespoons high-heat cooking oil
- ½ cup onion, diced
- ½ cup green bell pepper, diced
- 1 teaspoon garlic
- ¼ cup ketchup plus more as needed
- 2 tablespoons yellow mustard
- 1 tablespoon tomato paste
- 2 teaspoons brown sugar
- 1 teaspoon worcestershire sauce
- ¼ teaspoon smoked paprika
- ⅛ teaspoon chili powder
- 1 teaspoon red wine vinegar
- Brioche rolls, for serving
- Sliced pickles, for serving
Instructions
1. Heat oil a large skillet over medium-heat heat. Saute onion and bell pepper until translucent, about 7 minutes. Add garlic and cook until just fragrant, another minute.
2. Add ground sockeye to skillet, breaking up the fish. Season with salt and pepper and cook for about 10 minutes, or until evenly browned. Note: ground sockeye won’t pick up as much color as conventional ground meats.
3. Stir in ketchup, mustard, tomato paste, sugar, worcestershire sauce, paprika, and chili powder. Lower heat to a simmer and allow ground salmon to absorb flavors, cooking for about 5 minutes.
4. Add red wine vinegar and taste to adjust for seasoning, adding salt and more vinegar as needed. If sloppy joe mixture looks a little dry, stir in another tablespoon of ketchup until saucy.
5. Remove from heat and serve on toasted rolls, topped with sliced pickles.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
