At a recent food show I prepared and handed out over 400 samples of our  fantastic Wild Pacific Salmon Burger. Some of the questions I was asked: Does it shrink? Does it have any fillers? Can it be cooked from frozen? How long does it take to cook? What is the cost? What is the size?

Here are the answers, alot of fish burgers are held together with bread crumbs; however we went a different route. Our R&D team took chunks of Wild Pacific Salmon and used butter (yummm) and finely ground wild salmon to bind it all together. As you can see in the above picture, the chunks of salmon, and the minimalist ingredient deck make this product truly one of a kind. It can be cooked from frozen on a hot char grill  about 5-6 minutes per side. If a faster cook time is desired simply temper the product and use a flat top grill.   It will not shrink during the cooking process, yielding optimal bun coverage of about 4 inches in diameter. It’s a 4 oz portion and the price is extremely attractive!

Our premium Wild Pacific Salmon Burger should be combined with premium condiments! The more creative you are with your pairings, the more people will be willing to pay! The above picture is what I call the Spicy Hawaiian. It features grilled pineapple, spicy BBQ sauce, guacamole and charred jalepenos.

This is the Cali Salmon burger which takes inspiration from the California sushi roll. Ancho fried avocados, sliced cucumbers, citrus aioli and micro sprouts.Fried avocados are the starting to gain popularity right now, and so are ancho peppers.To prepare these to order, simply follow the standard breading practices of using flour, egg wash and bread crumbs. In this case I used panko style crumbs. I placed a bit of ground ancho in the flour to dust the avocado. A little ground ancho with salt was used to lightly season the crispy avocados before plating. They do not turn brown on the inside and only take about a minute in the fryer.

I call this one the Soca Salmon Burger! Caramelized ripe plantains, frizzled Bermuda onions and a fiery jerk aioli. You could step this up even further and use coconut oil to carmelize the plantains. Jerk aioli is simply mixing some prepared jerk marinade with mayo. The amount of jerk you combine with the mayo all depends on the heat levels you are trying to achieve. Thinly sliced Bermuda onions were dusted with seasoned flour and deep fried to create the frizzled onions.

How about a Wakame Crunch Salmon Burger? Wakame is a popular seaweed salad served at almost every sushi establishment.It’s a prepared thaw and serve product imported from Japan. I’ve simply combined this with wontons, which I cut thin and deep fried to give extra crunch. Then I cut some shrimp in half width-wise, grilled them and lightly tossed them with hoisin before plating.

This one is called the Hungry Hipster! It utilizes ingredients that are popular amongst the Millennials. Organic baby kale, organic roasted cauliflower mayo, organic beet root crisp and instead of a bun (Hipsters don’t like bread) I used Portobello mushrooms… Oh, these were also organic! Combine that with our Premium Wild Caught Salmon Burger, and you have something worthy of an Instagram photo!

We have dedicated High Liner Sales Representatives across Canada. I like to refer to them as Seafood Specialists!  If you would like to sample this product and are unsure of who your local Seafood Specialist is, please contact us at info@highlinerfoodservice.com so we can help establish the connection.

Until next time...Stay hungry my friends!