by Peter Coucquyt
on July 8, 2015

Burger pairings: codium – salmon – watermelon – cucumber

Codium seaweed is a tasty sea creature with intense green and floral aromas. This Salmon burger, with a fresh cucumber & watermelon salad and a wasabi-coconut mayonnaise, embodies what kind of delicacy you can make using Codium.

As we explained in the blogpost about Codium, the fatty-green aromas in this seaweed link it to all types of seafood, clarifying the match with a fatty fish such as salmon. The same green aromas are present in cucumber and watermelon. Wasabi adds some pungency to uplift the flavours.

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Ingredients and preparation (serves 4)

Salad

  • 50 g fine julienne cut cucumber
  • 50 g julienne watermelon
  • dash of olive oil and pepper and salt

Marinated hijiki

  • hijiki soaked in water (dried black blanket weed)
  • 100 g soy sauce
  • 100 g mirin
  • 75 g rice vinegar

Mix all ingredients and leave to marinate for at least 1 hour.

Wasabi-mayonnaise

  • 50 g mayonnaise
  • 3,5 g wasabi paste
  • 2 g lime juice
  • 0,5 g soy sauce
  • 10 g coconut milk

Mix all ingredients

Salmon burger

  • 200 g salmon, fine brunoise
  • 8 g egg white
  • 5 g panko
  • 1 g finely chopped dill
  • freshly grated lemon zest

Mix all ingredients and season with salt and pepper. Make burgers of 70g each. Place in the fridge for an hour. Steam one minute at 90°C and finish by coloring in olive oil.

Read more about Codium, the genius green seaweed

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by Peter Coucquyt
A former Michelin-starred chef, Peter applies his culinary expertise to the science of Foodpairing®, infusing the sensory experiences of aroma, taste and texture into every one of his creations.

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