Well do I have something exciting to share with you! I have been pretty busy lately. School and internship have taken over and even though I have been in the kitchen, I have lacked on sharing all my goodies with the world. I recently asked on Twitter if any of my foodie friends would like to “guest post” for me sometime…and voila…here I introduce to you…My very first guest!
Rhonda from The Kitchen Witch
has a pretty fabulous blog and some GORGEOUS photography! She’s a hot motorcycle drivin, cookin’ up a storm Mama and we are already “meant to be”. Oh how do I know?….well for #1, she already chose to do some AMAZZING Hawaiian Salmon burgers
before knowing I have a Hawaii background and #2, Rhonda and my Mommy have the SAME name. Yes…we’re meant to be!
Hi, I’m Rhonda from over at The Kitchen Witch. I’m guest posting for Samantha today. Samantha has been super busy with school; as a Mom of six children (the youngest is 17), I know how important it is to prioritize (ask any of my kids about how I’ve nagged them about doing their homework). It’s tough to keep up with school and blog (even if you love it), so I am delighted to ease some of her stress.
One of the places nearest and dearest to Samantha is Hawaii, so I thought I’d come up with a recipe that has Hawaiian flare. Well it’s kind of Pacific Northwest, meets Southwest meets Hawaii.
I’m not really sure how I came up with this; I was wandering around the grocery store wondering what I was going to make for this post when some Kings Hawaiian Rolls caught my eye. I took them home, still clueless (pretty much my status quo). However, after remembering I had two cans of salmon that my in-laws sent us from Washington State, some cilantro and jalapeno that were, errr, looking less than desirable plus a pineapple a friend gave me, I had the epiphany!
Salmon burgers on Hawaiian sweet rolls with a pineapple salsa; are you drooling yet? Evidently being clueless can be a payoff!
Hawaiian Salmon Burgers and Pineapple Pepper Poppers
- 7 Hawaiian sweet rolls
- 2 cans (6 ounce) high quality salmon (I used 1 can smoked and 1 regular)
- 1 teaspoon grated ginger
- 1 teaspoon minced garlic
- ¼ cup minced green onion
- 1 tablespoon soy sauce
- 1 teaspoon Ponzu
- Dash of cayenne pepper
- 1 tablespoon canola oil
- 2 cups fresh pineapple chunks
- 1 jalapeno roughly cut
- 1 handful cilantro
- ½ small red onion, rough chop
- Zest and juice of ½ lime
- ½ teaspoon Kosher salt or more to taste
- For the burgers, In a food processor pulse one roll 6 to 8 times to create breadcrumbs. In another medium bowl, mix ginger, garlic, onion, soy sauce and Ponzu.
- Stir in salmon and breadcrumbs, add cayenne pepper to your spice tolerance.
- On a square of plastic wrap, place a scant one third of salmon mixture in the center.
- Gather all the edges together and gently squeeze at the gather to compress ingredients (this will help your patties stay together).
- Unwrap the salmon, which will be in the shape of a ball, fold the plastic wrap over the salmon ball and gently press down to form a patty about ¼ “ thick. Wrap the burger up with the wrap and place in the refrigerator. Repeat with the remaining salmon. Refrigerate for 30 minutes. (Steamy Kitchen has a great video clip demonstrating this technique).
- Meanwhile, prepare the salsa. Place all ingredients in a food processor and pulse until it’s finely chopped but not pureed. Refrigerate until ready to use.
- To cook burgers, heat oil over medium heat in a large non-stick pan. Add burgers and cook 3 to 4 minutes or until crispy and brown on the outside, turn and cook an additional 3 to 4 or until crispy and brown on the outside.
- Serve on a split Hawaiian Sweet roll topped with pineapple salsa.
After making all that salsa, I had quite a bit left over. We dipped chips in it and I made a sweet appetizer. Just for Samantha, a bonus recipe!
Cream Cheese and Pineapple Pepper Poppers
- 1 8 ounce package cream cheese, softened
- ¼ cup pineapple salsa
- 1 pound mini sweet peppers, halved and seeded
- 1 pound thick sliced bacon, halved
- Preheat oven to 400°F. Mix cream cheese and pineapple salsa.
- Stuff each half of pepper with the cream cheese salsa mix.
- Wrap each ½ with the halved bacon, place on a rimmed baking sheet. Bake for 20 to 25 minutes or until bacon is crispy.
How amazing do those Salmon burgers look? And those pineapple poppers? 2 recipes in 1 day? Just awesome! Thank you SO much Rhonda for being my guest on the Little Ferraro Kitchen.