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Sand Point Salmon & Shishito Burger

YIELDServes 12 servings


2/3 Cup White Wine Vinegar
1/4 Cup Sugar
1 teaspoon Salt
1 teaspoon Celery Seed
3 Cups Celery (Thinly Sliced)
6 Cups Cabbage (shredded)
1 Cup Red Onions (Thinly Sliced)
1/3 Cup Mayonnaise
1/4 Cup Gochujang or Red Chili Paste
1 1/2 Cups Mayonnaise
12 Ounces Shishito Peppers (stemmed)
12  Sesame seed buns, split
12 Each Alaskan Salmon Burger 4oz (1/10 lb) 432207


1. Slaw: combine vinegar, sugar, salt and celery seed and bring to a boil. Add half the celery and all the red onion. Combine with cabbage and mayo, adding pickling liquid and remaining celery ribbons. Season.

2. Gotchujang Mayo: combine mayo and gotchujang. Season.

3. Grill shishito peppers, burgers, and buns.

4. Spread cut sides of buns with gotchujang mayo. Top with slaw, burgers, shishito peppers and top bun.

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