Anatomy of a Photo Shoot – Salmon Patties from As You Wish Boutique Catering at The Jorgenson House Luxury Bed and Breakfast
Travelling with a Master Chef contestant (Season 7’s Angela Perkins) can be immensely rewarding. Among other things, we’d arranged a cooking lesson with As You Wish Boutique Catering at The Jorgenson House Luxury Bed and Breakfast while visiting Juneau, Alaska. What follows is our experience shooting the scene.
Our hosts from As You Wish Boutique Catering, https://www.facebook.com/asyouwish.ak/, have graciously agreed to let us post their recipes. We post them here with photographs of our session.
Salmon Burgers w Asian Cabbage Slaw (8-12 appetizers or 4 burgers)
With credit to Gwyneth Paltrow’s cookbook It’s All Good, we pair her Salmon Burgers with a zesty Asian Cabbage Slaw to create a tasty appetizer. The surprising spiciness of the burgers pairs beautifully w the cold, crunchy and slightly sweet cabbage slaw for an outstanding plated appetizer.
1 hour prior to cooking:
1 lb wild Alaska sockeye salmon, chilled to near freezing, then cubed
1 small red onion, finely diced
1/3 c finely chopped cilantro
2 T pickled ginger, drained and finely chopped
2 t liquid amino acids
2 t toasted sesame oil
½ t sea salt
¼ t tri-color pepper
Lemon zest, generous pinch
Process ½ of cubed salmon in food processor until fine pieces but not pasty. Chop remaining salmon to a slightly larger chop. Mix together in a medium sized bowl and set aside.
In a clean processor/wizard, add onions, ginger and cilantro; pulse briefly until finely chopped; add remaining ingredients; to mix into a relish.
Mix the relish into the salmon mixture. Refrigerate for at least 1 hour before forming into patties for appetizers, sliders or burgers as desired. If mixture seems loose, use psyllium powder. Patties may be frozen.
Cook on medium high heat in a non-stick pan with a light coating of coconut or peanut oil. Serve hot or at room temperature.
To serve as an appetizer: Place ¼ – 1/3 c Asian Cabbage Slaw on a plate; top w salmon cake. Drizzle w sriracha mayo.
To serve as a slider/burger: Serve w Asian cabbage slaw or pickled vegetables and sriracha mayo, red onion, avocado
½ c mayo
1T maple syrup or honey
1 T sriracha
2 T lemon or lime
Sea salt to taste
Asian Cabbage Slaw (8-12 appetizer plates or 4-6 servings)
I once worked in an office where the administrator organized potlucks like a pro- assuring that guests were in attendance, all major food groups accounted for, and everyone’s favorite everything was on the menu. My assignment was to bring this salad – to each and every potluck. Never mind that I got tired of bringing the same thing. It was a favorite and was required fare.
Since then, I’ve updated this salad a bit…I don’t often include the ramen noodles in the salad since I can use them for another side dish, but I still love the tangy, sweet/salty bite the dressing gives the cabbage. You can play around with the ratios of cabbages and carrots, and can include other vegetables or even nuts. This is one salad you’ll eat again and again.
1 hour prior to serving, in a small bowl, whisk:
3 T sugar
½ c vegetable oil
1 t Accent (optional but it adds flavor)
3 T white vinegar
1 t salt
½ tsp pepper
Seasoning packet from chick Top Ramen, or 2 tsp powdered chicken boullion (use the ramen!)
Chill dressing until ready to serve. Next, toss together in a medium salad bowl:
12-14 oz shredded white and red cabbage (mix is fine)
2 oz shredded carrot if not included in the cabbage mix
4 green onions, green part only, finely sliced OR ¼ c finely diced red onion)
½ red bell pepper, finely diced
When ready to serve, toss dressing with salad to desired taste and serve immediately.
Note: The original recipe calls for ½ c slivered almonds, toasted, 2 T toasted sesame seeds, and the Top Ramen noodles, uncooked, crushed, to be added to this salad. Feel free to add these or any other crunchy nut/vegetable additions – they are delicious in this unusual “slaw”.