RECIPE OF THE MONTH: King Salmon Sliders!
Provided by: The Bite Cooks! Chef Paul Duncan, Ray's Boathouse & Cafe
- 2 ½ lbs of diced King Salmon
- 2½ lbs blended King Salmon
- 5 C Panko bread crumbs
- 3/4 C Chives, chopped
- 3 T Garlic, chopped
- 3 T fresh Dill, chopped
- 1 Green Bell Pepper, diced
- 2 Jalapeno Pepper, seeded & diced
- 5 Eggs
- 2 T Paprika
- 5 T Kosher Salt
- 2 T Black Pepper
1. Dice 2 ½ pounds of king salmon to a medium size mixing bowl
2. In a food processor, blend the other 2 ½ pounds of king salmon and add to mixing bowl
3. Combine all other ingredients into the mixing bowl and incorporate evenly
4. Once mixture is evenly incorporated make 2 ounce portions
5. Once all mixture is weighed into 2 ounce portions form the individual portions into patties using small ring mold or shape with hands into small patties
6. Using a non-stick pan or a grill, cook the patties to desired temperature
7. Serve on brioche bun with heirloom tomato and baby arugula.
About the Chef:
A Pacific Northwest native, Paul began his chef career in Portland and spent time in Hawaii before settling in Seattle in 2012. He first worked in the food industry at the age of 14 when he sold Hebrew Nationals at the Portland Saturday Market. As a college student in Oregon, he found work in kitchens to pay the rent, but around the age of 21 he started taking cooking seriously. Working for Widmer Brothers Brewing in their Gasthaus Pub kitchen, he was introduced to the brigade system, how to work in a proper kitchen, and with a head chef.
Before joining Ray’s Boathouse & Café in 2013 as executive sous chef, Paul worked at The Hi-Life in Seattle. He was promoted to Ray’s chef de cuisine in 2013.
Inspired by Mario Batali, and all chefs unafraid to do what they want, Paul ultimately credits his mother with his interest in cooking. As a child, he loved joining her in the kitchen to bake bread, taste desserts off the Kitchen-Aid paddle and feel the warmth of the oven or the stove while sauces were simmering.