To complete our game day celebrations, we went with a Seattle-inspired menu, gleaning ideas from Time magazine's "The Ultimate Seattle Seahawk's Superbowl Menu".
Some fun facts about my hometown:
- Seattle is home to restaurants serving up some of the best teriyaki in the country
- Bustling fishmongers at Pike Place Market sell freshly-caught salmon to over 10,000 customers a day
- The state of Washington grows more than half of the nation's apples.
- Many claim that Washington state kick started the explosion of the microbrewery market in the 1980's, and Redhook Ale Brewery, established in 1981, is arguably Seattle's most well-known brewery.
Game Day Menu
Teriyaki "Hawk" Wings
Broccoli Apple Slaw
Ginger-Scallion Salmon Burgers with Miso Yogurt
Redhook ESB
Redhook Longhammer IPA
For the main course, my sister and I prepared Ginger-Scallion Salmon Burgers with Miso Yogurt. We used fresh wild-caught sockeye salmon (from my dad's recent catch in British Columbia), but you can easily use store bought or frozen salmon for this recipe.
Adapted recipe from: Real Simple
Prep time: 35 minutes, allow at least 30 more minutes to marinate
Serves 8
Ingredients
8 potato slider rolls
Carrot Slaw
4 medium carrots, grated
1 jalapeño pepper, de-seeded, and finely chopped
4 teaspoons rice vinegar
2 teaspoons canola oil
kosher salt and black pepper
Ginger-Scallion Salmon Patties
2 1/2 pounds of skinless salmon filet, cut into 1/2" pieces
2 tablespoons finely grated, fresh ginger
4 scallions, chopped
1 cup panko bread crumbs
2 large eggs
Miso Yogurt
1/2 cup plain greek yogurt
2 teaspoons white miso (available at local health food stores in the refrigerated section)
4 teaspoons rice vinegar
2 teaspoons canola oil
kosher salt and black pepper
Ginger-Scallion Salmon Patties
2 1/2 pounds of skinless salmon filet, cut into 1/2" pieces
2 tablespoons finely grated, fresh ginger
4 scallions, chopped
1 cup panko bread crumbs
2 large eggs
Miso Yogurt
1/2 cup plain greek yogurt
2 teaspoons white miso (available at local health food stores in the refrigerated section)
Directions
1. Prep the carrots, jalapeño, ginger, and scallions. (Optional: use the food processor to grate the carrots and ginger).
2. Mix together the carrots, jalapeño, vinegar, oil, and 1/2 teaspoon salt in a small bowl until combined.
3. In a medium bowl, gently mix together the salmon, ginger, scallions, bread crumbs, egg, 1 teaspoon salt, and 1/2 teaspoon black pepper until just combined.
4.Form the salmon mixture into eight ¾-inch-thick patties. Make a shallow well in the top of each patty (this will prevent overplumping during cooking). Refrigerate covered until firm, at least 30 minutes.
5. Prepare the Miso Yogurt: Mix 2 teaspoons of white miso paste with 1/2 cup plain greek yogurt in a small bowl. 
6. Heat grill to medium-high. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate.
7. Grill the burgers 4 to 5 minutes per side, or until opaque throughout and internal temperature registers 130° F.
8. Stack the Miso Yogurt, burgers, and carrot slaw between the buns.
Eat, drink, laugh at the commercials, yell at the refs, and GO SEAHAWKS! :)
