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.
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.
Thoughtful blog thanks for posting
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