Skip to main content

Hoisin Glazed Salmon Burgers

Another recipe from Cooking Light.  Another keeper.  Jon and I both agreed these were delicious, and I'll be making them again soon.  I especially liked that I could prep them in advance and then pop them into the fridge so Jon could cook them up quickly after Colin went to sleep.  I actually enjoyed eating this slowly and drinking a glass of wine, instead of slamming down my food as quickly as possible while holding a wiggly, bouncing person on the verge of an exhaustion induced meltdown in one arm. 

Hoisin-Glazed Salmon Burgers with Pickled Cucumber
recipe from Cooking Light


Pickled Cucumber:
1/3 cup water
1/4 cup cider vinegar
1 teaspoon sugar
1/2 teaspoon minced garlic (I used one clove, grated)
1/2 teaspoon minced fresh ginger (I grated this as well - keep your ginger in the freezer)
1/4 teaspoon crushed red pepper flakes
24 thin slices English cucumber (I sliced a whole cucumber on the mandoline)

In a saucepan, combine first six ingredients (water through red pepper flakes) and bring to a boil.
Remove from heat, add the cucumbers, and allow to sit for at least 30 minutes.
These can be made hours or even a day in advance.

Jon would like to comment that they are very spicy if you take a huge bite out of the container thinking they are going to be sweet. 

Hoisin-Glazed Salmon Burgers:
1/2 cup panko (I used 3/4 of cup)
1/3 cup thinly sliced green onions
2 Tablespoons chopped fresh cilantro
1 Tablespoon soy sauce
1 1/2 teaspoons grated fresh ginger (the small microplane works really well for this)
1 teaspoon grated lime rind
1 pound skinless wild salmon fillet, chopped
1 large egg white (I used a whole egg)
1 1/2 teaspoons dark sesame oil
1 Tablespoon hoisin sauce

In a large bowl combine panko through egg.  Mix to combine.
Divide the mixture into 4 portions, and form into patties.  Press them to ensure they don't fall apart.
Heat a skillet (I used non-stick), over medium high heat.
Add sesame oil and swirl to coat the bottom of the pan.
Add salmon patties and cook for about 4 minutes per side.
After flipping, brush tops with hoisin sauce.

I ate mine over greens with the pickled cucumber and some chopped avocado.  Jon went with a wheat burger bun and layered his cucumbers and avocado slices.  We both thought they were excellent.  These fill my desire to eat both fish and burgers all the time.  I love summer. 










Labels:

Comments

Post a Comment

Popular posts from this blog

My big sister and the egg sandwich that might cure her cancer

I usually like to keep things light hearted here At Home With Ann.  Simple recipes, awkward jokes, toddler antics and kitchen fiascos.  But we all experience times in life when we are thrown for a loop and face something that stops us in our tracks.  I, like a classic control freak, tend to keep things to myself.   Everything is under control, see? My house is clean, dinner is cooked, the dishes are done, I'm on schedule, I blow dried my hair, I don't need help.  See?  See?   But this time it's not about me, it's not something I can control, and wishing it away won't actually make it go away. Me, my Mom and Sarah last Summer Three years ago my sister, Sarah, was diagnosed with a form of leukemia called AML (acute myeloid leukemia).  My reaction was typical.  This happens to other people.  Not my 33 year old sister who lives by the ocean, gets tons of fresh air and exercise, and eats healthier than anyone who has ever entered Whole...
10 comments
Read more

Peanut Sauce Spaghetti Squash Bowls

I know, it's been a while. Turns out wrangling three little boys doesn't leave a lot of time for recipe writing and food photos. We still eat, though, and pretty well! Mostly I share quick recipes and meals on my Facebook page At Home With Ann , so please follow me there! I love spaghetti squash as a substitute for pasta. It's healthy, way lower in carbs and higher in vitamins.  It's also easier to prep than zucchini noodles, and I think it stands up to hearty sauces better.  I simply stab it with a sharp knife a few times, and roast it in a 400 degree oven for an hour, or until a knife easily slides through the skin.  Let cool, cut open, discard seeds and shred with a fork.  Spaghetti squash with meatballs is in our regular dinner rotation, but there is often a lot of leftover squash.  This easy vegetarian dish is a perfect quick dinner or lunch, and if your kids don't go for the peanut sauce, there is plenty of cut veggies for them to eat. Peanut Sauce Spa...
Post a Comment
Read more

Not Really Engagement Chicken

There is an urban legend of the Engagement Chicken , a dish that if made for your boyfriend, he will be so impressed with your domestic skills he'll propose. I've been married for a year and a half, so I'm not putting it to the test, but I thought it might be a good way to make my first attempt at roasting a whole chicken.  After research, I decided to take aspects of recipes from  Ina Garten , the  Pioneer Woman , and good old Joy of Cooking  . The first step of making roast chicken is by far the hardest.  You have to remove the neck and innards and rinse the raw bird.  Because he is a good person, my husband did that part for me while I covered my eyes and ran out of the kitchen. After it was all clean and patted dry with paper towels, I stuffed a halved lemon and 4 cloves of garlic inside, and coated the entire chicken with olive oil.  After coating with oil, I sprinkled liberally with salt, pepper, sage, and thyme. The best part is that th...
5 comments
Read more