SALMON BURGERS WITH CURRY MAYO AND ASIAN SLAW
Steps:
- Combine the diced salmon with the ginger, scallions, salt, pepper and egg in a mixing bowl and mix well. Form the salmon into 4 equal patties, and coat the tops and bottoms with the crushed breadcrumbs.
- Lightly oil a grill or griddle over medium heat. You will want to cook a small portion of the mixture to test for seasoning and then adjust with salt and pepper, as needed. Cook the patties, about 2 minutes per side.
- Slather 1 ounce of the Curry Mayo Sauce on the bottom bun, and top with the salmon burger, Asian Slaw and top bun and serve.
- Combine the mayonnaise, curry paste, salt, cayenne and lime juice in a mixing bowl and mix well. Taste for acid and seasoning, and adjust with more salt and lime juice, if needed.
- It is best to make the slaw ahead of time and let sit for at least 1 hour to allow the flavors to really blend together.
- Combine the rice wine vinegar, ponzu, sugar, salt, pepper, lime juice, cucumbers, peppers and cabbages in a large mixing bowl and mix well. Taste for acid and seasoning and adjust with lime and salt, if needed.
ASIAN SALMON BURGERS
Don't feel bad about your burger craving--just make this salmon version with a delicious Asian twist.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oven to 400°F.
- In food processor, place salmon, gingerroot and green onions. Cover; pulse several times until mixture comes together. Empty contents into large bowl. Add bread crumbs and soy sauce; mix with hands. Shape mixture into 4 patties, 1/2 to 3/4 inch thick.
- Heat 10-inch ovenproof skillet or grill pan over medium-high heat. Add 1 tablespoon oil and the patties. Cook 3 minutes; turn patties, and transfer pan to oven.
- Bake 8 to 10 minutes or until cooked through. Meanwhile, mix Aioli ingredients in small bowl. Serve each burger in a lettuce wrap topped with 2 tablespoons aioli and several slices avocado.
Nutrition Facts : Calories 350, Carbohydrate 16 g, Cholesterol 65 mg, Fat 1, Fiber 3 g, Protein 28 g, SaturatedFat 3 1/2 g, ServingSize 1 Burger, Sodium 430 mg, Sugar 4 g, TransFat 0 g
JAPANESE SALMON BURGER
Make and share this Japanese Salmon Burger recipe from Food.com.
Provided by Emma Pham
Categories < 15 Mins
Time 15m
Yield 2 Burgers, 2 serving(s)
Number Of Ingredients 14
Steps:
- Step 1: Heat oven to 375°F.
- Step 2: Mix wasabi paste and mayonnaise in a small bowl and set aside.
- Step 3: Place salmon, dill, chili sauce, salt, soy sauce and black pepper in a food processor and blend at slow speed until well mixed.
- Step 4: Form salmon mixture into 2 burger patties.
- Step 5: Brush or grease 2 burgers with butter or olive oil and place in heated oven.
- Step 6: Heat a pan with oil and place 2 salmon patties on pan and cook each side about 3 minutes at medium heat.
- Step 7: Build burger with wasabi mayonnaise on the bottom burger bun, then place sautéed sweet onion, salmon patty, lemon juice, followed by iceberg lettuce. Spread mayo on second bun.
- Step 8: Serve hot: makes a sweet, spicy and juicy burger!
Nutrition Facts : Calories 730.9, Fat 31.6, SaturatedFat 5.3, Cholesterol 149.2, Sodium 812.3, Carbohydrate 36.8, Fiber 4.7, Sugar 7.6, Protein 72.8
ASIAN SALMON BURGERS
Make and share this Asian Salmon Burgers recipe from Food.com.
Provided by BakinBaby
Categories Lunch/Snacks
Time 25m
Yield 4 patties, 4 serving(s)
Number Of Ingredients 11
Steps:
- 1. Put salmon, bread crumbs, egg, garlic, soy sauce, oil, scallions, and 2 tablespoons of the ginger in food processor. Pulse until coarsely chopped. Form into 4 equal (3" diameter) patties. Sprinkle tops with sesame seeds.
- 2.Heat large nonstick frying pan coated with cooking spray over medium heat. Put patties sesame-seed-side down in pan. Cook 5 minutes. Flip and cook until done, 5 minutes longer.
- 3.Serve burgers on buns and top with spinach and remaining 2 tablespoons pickled ginger.
SIMPLE ZESTY ASIAN SALMON BURGERS
Easy and affordable, this is great to fix when your family is craving a specialty-type burger. Prepared with canned salmon, this recipe offers an easy way to add an Asian twist to a burger with just a hint of spice. Add more ginger or Sriracha for a bigger kick. Serve with mixed fresh cut fruit such as cantaloupe, strawberries, and blueberries.
Provided by Ginger Hackley
Categories World Cuisine Recipes Asian
Time 1h40m
Yield 5
Number Of Ingredients 13
Steps:
- Place a colander on top of a bowl; add salmon to the colander and separate fish a bit to allow it to drain. Let stand until well drained, about 10 minutes. Discard juice and transfer salmon to a large bowl.
- Mix bell pepper and onion into the salmon. Add bread crumbs, eggs, soy sauce, Sriracha, ginger, 1 teaspoon sesame oil, mustard powder, and garlic powder; mix to combine. Form into 5 patties. Place patties on a cookie sheet and cover with plastic wrap. Chill in the refrigerator, 1 hour to overnight.
- Heat vegetable oil and 1 teaspoon sesame oil in a 12-inch nonstick skillet over medium-high heat. Gently place burgers into the skillet, reduce heat to medium, and cook, turning just once, until well browned, 7 to 9 minutes per side. Place cooked burgers on a serving platter.
Nutrition Facts : Calories 380.4 calories, Carbohydrate 14.8 g, Cholesterol 129.9 mg, Fat 16.7 g, Fiber 1.4 g, Protein 40.5 g, SaturatedFat 3.9 g, Sodium 1220 mg, Sugar 2.2 g
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- In a large bowl, combine the salmon, red onion and 1/4c of the Panko. (Set aside the remaining Panko in a shallow bowl.)
- Add the liquid ingredients to the salmon mixture. Shape the salmon into 4 burger patties. Carefully dredge each burger in the remaining Panko.
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- Add salmon, egg, breadcrumbs, 1 tbsp (15 mL) mayonnaise and soy sauce to food processor; pulse just until finely chopped. Transfer to bowl. Stir in green onions. Divide into 4 portions. Form into ¾-in. (2-cm) thick patties. Cover and chill 10 min., or up to 1 day, to firm up.
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