Do you love to eat wild Alaskan king salmon, but don’t want to shell out big bucks without having a recipe that works?

No worries. I got you covered. Enter Wild King Salmon with Asian Pear Salsa & Avocado Cream, 2 Ways.

Whether you make the salmon burgers or the salmon tacos, the sweet, chunky pear salsa, the crunchy Napa cabbage and the creamy, nutty avocado cream complement the distinctive bold flavor of wild King salmon.

Buying Salmon

The best shopping tip for buying and eating great-tasting salmon is to buy the best wild salmon you can afford. Sometimes that means buying frozen wild salmon. Just remember to thaw frozen salmon in the refrigerator twenty-four hours before you plan to cook. When you buy fresh salmon at the market, don’t forget to ask for a small bag of ice, or use gel packs and a cooler bag for transport home, and always ask to smell the fish before you fork over your hard earned cash. Fresh fish looks firm, not falling apart, and smells like the ocean.

Also, remember to support sustainable fisheries and fishermen and buy salmon from a reputable seafood supplier, whether you buy online, like I did, or at your local market. Check out Seafood Watch, the gold standard in sustainable seafood shopping guides, and look for the blue oval MSC label and other sustainable seafood labels to help you make the right decision. And when in doubt, ask the person behind the fish counter.

King Salmon Burgers with Asian Slaw and Avocado Cream
Serves 4

Cook’s note:

• Because these recipes have the same ingredients, but are prepared a bit differently, please read the entire recipe, as you normally would, before you shop and cook. For instance, you’ll need whole limes cut into wedges for each taco and or burger, as well as juice from ½ lime for two cups of salsa.
• Both recipes use the same ingredients, except for the tacos, you’ll need tortilla shells. I used a soft corn tortilla, but use whatever you prefer.
• The salmon is seasoned the same for both variations. The taco uses sliced salmon, the burger, chopped.
• Neither recipe takes long to cook, so have your table set and beverage poured before you begin.
• To save more time, prepare the Pear Salsa and Avocado Cream ahead one day.

1 pound boneless, skinless Wild salmon, sliced 1/4 inch for the tacos and then further chopped for the burgers.

Kosher salt

Cracked black pepper

Cumin

Chili powder

Garlic powder

1 tablespoon canola oil per batch of cooking

½ teaspoon light mayonnaise per burger

Several sprigs of fresh cilantro, chopped and additional for garnish, if desired

1. Rinse the salmon in cold water and pat dry. Season the salmon with kosher salt and black pepper. Cover and refrigerate.
2. Prepare the Pear Salsa and Avocado Cream, see below, or if both are made ahead, move on to slicing and seasoning the salmon.
3. Slice the salmon, about ¼ of an inch. Focus on cutting the salmon evenly, keep in mind, the thicker the slice, the longer it takes to cook.
4. Sprinkle cumin evenly over the sliced salmon, covering both sides.
5. Season the salmon with the chili and garlic powder with an easy hand or as if you’re blowing an air kiss. Adjust to your liking.
6. If you’re making the burgers, chop the sliced salmon into dime-sized pieces.
7. If you’ve prepared the salsa and cream ahead, get ready to cook. If you need to make the salsa and cream, then cover the salmon and refrigerate until ready to cook. See directions below.

 Asian Pear Slaw

3 medium Asian pears, or 2 large, cored and chopped

1 medium jalapeño, chopped, seeds removed (save a few to add heat)

Juice from ½ lime

1 tablespoon chopped cilantro

1 garlic clove, minced, then macerated

2 teaspoons minced white onion

¼ teaspoon kosher salt

In a medium bowl, place all ingredients and stir, careful not to break the pear chunks. Cover and refrigerate until ready to serve. You can prepare the salsa in the morning for same day use.

Avocado Cream

• ¼ cup low-fat sour cream
• ¼ cup of avocado purée

In a small bowl, combine both ingredients until incorporated. Cover with plastic wrap, pressing the plastic wrap onto the avocado cream, leaving no air between the avocado cream and the top of the bowl. This will prevent browning. Refrigerate until ready to use.

Other ingredients

• Shredded Napa cabbage, about one cup, or iceberg lettuce, if you prefer
• Small corn tortillas
• 1 fresh lime, sliced into wedges for each taco or burger

Cooking method for salmon burgers

• Form the seasoned chopped salmon, ½ teaspoon of mayonnaise and a few sprinkles of fresh chopped cilantro into a disc shape, about four ounces per burger. Refrigerate for about 20 minutes.
• Add one tablespoon of canola oil to the pan for the salmon. When the oil is shimmering, about two-three minutes, place the burgers into the pan. Reduce the heat to medium and set your kitchen timer for 1 ½ minutes. Don’t crowd the pan, if you’re using a smaller skillet, cook in batches, using one tablespoon of canola oil per batch.
• Arrange a small amount of cabbage on a plate, as if it’s the bottom of the bun.
• Add a tablespoon of avocado cream to the center of the cabbage, or more, if you prefer.
• Turn the salmon burgers and cook another 1 ½ minutes for medium-rare, 2 minutes for medium.
• Remove the salmon from the pan and place it onto the center of the cabbage and avocado cream.
• Top with pear salsa and squeeze a fresh lime wedge over the top.
• Serve immediately.

Cooking method for tacos

• Heat a ten-inch skillet on medium-high heat.
• Heat the tortilla shells on both sides and keep warm in a clean dishtowel while you cook the salmon.
• In the same skillet, on medium-high heat, add one tablespoon of canola oil. When the oil is shimmering, about one minute, remember the skillet is already hot, reduce the heat to medium, and place the salmon slices into the pan for one minute or less. Turn and cook another thirty seconds. Less is better here.
• Spread the avocado cream on the warmed taco shell, add the salmon and then the pear salsa. Squeeze a wedge of lime over the taco.
• Serve immediately.
  

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Maureen (@maureencberry) author of forthcoming Eating Salmon (Storey Publishing). She is a flat-out, irrefutable seafood geek, cook, and emerging photographer.  And when she’s not, she take naps and tries to play better guitar.

At Seafood Lady, Maureen helps people make better choices with all things seafood. Are you hungry for more articles about sustainable seafood, ocean conservation, and the environment? While you’re here, sign up for her monthly newsletter. She will not spam or sell your information. Porgy promise.