Saturday, August 8, 2015

Salacia's Sensational Surprise for #BurgerMonth v.2015

#burgermonth v.2015 is happening. So, for the entire month of August, you can get inspired with 31 different burgers from 31 different food bloggers...stay tuned. But I'll be featuring and sharing the other creations on my facebook page and through my twitter feed. Ramp up those workout routines because you are going to want to try these yummies.

Our hostess with the mostess, Kita of Girl Carnivore, wrangled up some great sponsors and great prizes. A huge thanks to all of the creative bloggers who were just as inspired by a month of burgers as I was and the awesome companies that have donated prizes to #burgermonth...

Thank you, Char-BroilCabot CheeseLe CreusetDreamfarmSpiceologist and Woodbridge Wines! Thank you for the fabulous prizes. What a great addition to an already great event.

a Rafflecopter giveaway

My Creation for #BurgerMonth
Salacia's Sensational Surprise. What does that mean? Well, it means that this isn't a burger in the traditional sense of the word. Surprise! 

It's a salmon burger on homemade cuttlefish ink buns topped with a sesame slaw.'s delicious. There are multiple parts to this recipe, but - if you like seafood - it's well worth a try. I mentioned it's delicious, didn't I?!?

Salacia, derived from the Latin sal, meaning salt, was the personification of the peaceful and bright aspects of the sea. Salacia also denotes the wide, open sea. Salacia was worshipped as the goddess of salt water and presided over the depths of the ocean as Neptune's wife. She is aligned with the Greek goddess Amphitrite, the wife of Poseidon. She is most often depicted as a beautiful nymph, crowned with seaweed, driving with Neptune in a shell chariot drawn by dolphins or seahorses.

So, now you know why I called it what I did. Now on to the recipe.


Salmon Burger
  • 1 pound salmon fillet (I used a wild coho salmon)
  • 1/4 C fresh cilantro, chopped
  • 3 cloves garlic, minced
  • 1 T fresh lemon juice
  • 1 t olive oil
  • 1/2 t salt
  • 1/2 t pepper

Cuttlefish Buns
  • 1 T raw honey
  • 1½ t active dry yeast
  • 3/4 C warm water
  • 1½ olive oil
  • 2 t cuttlefish ink
  • 2 C gluten-free flour
  • 1 T baking soda
  • 1/2 C water
  • furikake for sprinkling

Sesame Slaw

  • 2 C thinly sliced cabbage (I used my mandolin slicer and used both green and red cabbage)
  • 1 T hot sauce (I used Intensity Academy's Garlic Goodness)
  • 1 T gluten-free tamari
  • 1 t sesame oil

  • Procedure

    Cuttlefish Buns
    Start with the buns since they take the longest. Preheat oven to 450° F. Stir together honey, yeast, and water in a large bowl. Let bloom until foamy, approximately 10 minutes. Add olive oil, cuttlefish ink, and gluten-free flour. Stir until dough forms. Let rise for 10 minutes. Form the dough into balls and press them, gently, on a baking dish. Let rest and rise for another 20 minutes.

    Bring baking soda and water to a simmer in a medium saucepan, stirring constantly until baking soda dissolves. Brush each bun with the baking soda solution. Sprinkle with furikake. Bake for 15 to 16 minutes. Let cool on a rack.

    While the buns bake, make the burgers.

    Salmon Burger
    Remove the skin of the salmon and any bones and chop into 1/4" chunks. Combine ingredients in medium bowl, mixing well. Once everything is combined nicely, form into four 1" thick patties. Melt butter in heavy large skillet over medium-high heat. Add salmon patties. Cook until just firm to touch and brown and crusty, approximately 3 minutes on each side.

    Sesame Slaw
    Combine ingredients in medium bowl. Let stand for 10 minutes before serving.

    To Serve...
    Place one of the buns on a plate, flat-side up. Lay the burger on top. Add slaw and the top bun. Serve immediately.

    Here's the line-up for the rest of the week,
    with links to our facebook pages...
    • Monday, 8/10: Christiane from Taking On Magazines shares her Double Decker Carolina Burger 
    • Tuesday, 8/11: Isabelle from Crumb: A Food Blog makes her Breakfast Sausage Burger
    • Wednesday, 8/12: Jane, The Heritage Cook, posts her Santa Fe Burger
    • Thusrday, 8/13: Colleen of Souffle Bombay writes about The Ultimate Burger
    • Friday, 8/14: Heather, girlichef, has a Three Sisters Bison Burger on the menu 


    1. Awesome Burger! So creative to use the cuttlefish in the bun.

    2. Cuttlefish buns? Now that is something I would have never thought of in my wildest dreams. I really want to taste test this creation. I am in love with the flavor profile and the amount of creativity that went into it! Thank you so much for raising the bar with Burger Month!

      1. My pleasure. Thanks for hosting again this year.

    3. DELISH-Added to my recipe book!~Carolyn @ Cabot Cheese

      1. Nice! So, Carolyn, what Cabot cheese would you put on this??

    4. i really want to eat this hamburger ! also charcoal grill