Tuesday, May 29, 2012

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. 


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