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Pineapple and Pear Relish for Yakiniku Salmon Burgers

Relish
1 ripe pineapple, peeled and cored
1 red bell pepper
1 ripe Asian pear, coarsely chopped (about 1 cup)
1 tablespoon jalapeño pepper, finely chopped
½ teaspoon coarse salt
¼ cup KINGS Organic Apple Cider Vinegar
1/8 cup KINGS Organic Fresh Mint, chopped
1/8 cup fresh flat leaf parsley, chopped

Salmon Burgers
4 Yakiniku Salmon Burgers
4 hamburger buns or steamed buns
Pineapple Slices
Red Pepper Slices
4 Bibb lettuce leaves

Relish

  1. Cut the red pepper in half; coarsely chop one half, and cut the other half into thin slices. Then, take half of the pineapple and coarsely chop, and cut the other half into thin slices. Set both the pepper slices and pineapple slices aside.
  2. In medium bowl, toss together chopped pineapple and pepper, pear, and jalapeño pepper. Season with salt, then let the mixture stand for 5 minutes.
  3. Toss vinegar with chopped fruits, then let the mixture stand for 15 minutes. Sprinkle with chopped herbs.

Salmon Burgers

  1. Grill or Sauté Salmon Burgers until cooked through.
  2. Also on the grill, toast hamburger buns and reserved pepper and pineapple slices.
  3. Top the buns with a slice each of grilled pepper and pineapple. Top with lettuce leaf and a cooked salmon burger. Place the relish on top and serve (Additional relish will keep in the refrigerator for one week in a sealed jar).
  4. Serve leftover relish with fish, chicken or pork.