Thai Red Curry Salmon Burgers

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


Red Curry Salmon Patties:
1 large dried Ancho chile
1/4 cup boiling water
2 pounds salmon fillets, skins and bones removed, cut into 1” cubes
1 medium size Serrano chile, seeds and membranes removed, thinly sliced
2 large shallots, coarsely chopped
2 teaspoons gingerroot, finely chopped
1 teaspoon ground cumin
1 tablespoon fresh coriander, finely chopped
½ teaspoon freshly ground black pepper
2 tablespoons freshly squeezed lime juice, divided
2 teaspoons garlic salt
Vegetable oil for the grill
6 Sesame seed hamburger buns
6 tablespoons peanut satay sauce
1 large, ripe tomato, slice into ½ – inch slices
12 small, inner red tip lettuce leaves



Cut the dried chile in ¼” slices crossways. Place the pieces in a small bowl or coffee cup and pour the boiling water over them. Allow it to steep and soften in the water for approximately 15 minutes. After the chile has finished steeping, place the Ancho chile and the liquid, salmon, Serrano chile, shallots, gingerroot, cumin coriander, black pepper, one tablespoon of the lime juice and garlic salt in a food processor. Pulse several times to grind the salmon and combine the ingredients. Remove mixture from the processor, form into 6 equal size patties, place on a platter, cover loosely and refrigerate for 30 minutes. Just before the 30 minutes is up, preheat a gas grill to medium high. Generously oil the grill with the vegetable oil so the patties do not stick. Place the patties on the hot grill and cook for approximately 8 minutes on each side. Remove the patties from the grill and transfer to a covered dish to rest for 5 minutes. While the patties are resting, place the buns, cut side down on the hot grill to warm and toast slightly, approximately 2 minutes. Remove the buns from the grill and spread a generous amount of the satay sauce on each half. Place the cooked salmon patty on top of each bottom side of the bun and sprinkle equal amounts of the remaining lime juice on top. Top each patty with a slice of tomato and two pieces of red tip lettuce. Place the remaining bun halves on top. Serve immediately.