Asian Salmon Burgers With Pickled Cucumber On Pumpernickel Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ASIAN SALMON BURGERS WITH PICKLED CUCUMBER ON PUMPERNICKEL



Asian Salmon Burgers with Pickled Cucumber on Pumpernickel image

Categories     Sandwich     Food Processor     Ginger     Low Fat     Quick & Easy     Lunch     Vinegar     Salmon     Cucumber     Summer     Pan-Fry     Gourmet

Yield Makes 4 sandwiches

Number Of Ingredients 14

1 large cucumber (about 1 pound)
1 tablespoon cider vinegar
1 1/2 teaspoons sugar
1/4 teaspoon dried hot red pepper flakes
1 large egg white
1 tablespoon soy sauce
1/2 teaspoon grated peeled fresh gingerroot
a 3/4-pound piece salmon fillet, skin discarded and fish cut into 1/4-inch pieces
1/2 cup fine fresh bread crumbs
2 scallions, chopped fine
1 teaspoon mustard seed
1 teaspoon vegetable oil
4 small green-leaf lettuce leaves
8 slices firm pumpernickel (about 10 ounces)

Steps:

  • With a Japanese rotary slicer (see note this page) cut cucumber into 1 long spiral. (Alternatively, with a sharp knife cut cucumber into very thin slices.) In a bowl toss cucumber with vinegar, sugar, red pepper flakes, and salt to taste.
  • In another bowl whisk together egg white, soy sauce, and gingerroot until combined well and stir in salmon, bread crumbs, scallions, mustard seeds, and salt to taste. In a food processor purée 1/3 cup salmon mixture and return to salmon mixture remaining in bowl. (Alternatively, chop 1/3 cup salmon mixture fine and mash to a paste with flat side of a knife.) Stir mixture to combine and form into four 3/4-inch-thick patties. Drain cucumber well.
  • In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and cook patties until golden, about 2 minutes on each side. Cook patties, covered, over moderate heat until just cooked through, about 5 minutes more. Arrange lettuce leaves on 4 pumpernickel slices and top with salmon burgers, pickled cucumber, and remaining 4 pumpernickel slices.

SALMON BURGERS WITH SPICY QUICK-PICKLED VEGETABLES



Salmon Burgers with Spicy Quick-Pickled Vegetables image

Provided by Valerie Bertinelli

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 23

4 green onions, roughly chopped
1 red bell pepper, roughly chopped
One 2-inch piece ginger, peeled and roughly chopped
1 clove garlic, peeled and roughly chopped
1 tablespoon lime zest, from 1 lime
1 pound salmon, skin removed and cut into 1 1/2-inch cubes
1 1/4 cups panko breadcrumbs
1 bunch cilantro, stems chopped (about a ¼ cup) and leaves with tender stems reserved to top the burgers
1 tablespoon sweet chili sauce
1 teaspoon toasted sesame oil
1 tablespoon low-sodium soy sauce
Spicy Quick-Pickled Vegetables, recipe follows
Nonstick cooking spray
2 tablespoons vegetable oil
1/3 cup mayonnaise
6 oblong brioche buns, sliced in half through the middle
1 1/2 cups distilled white vinegar
2 teaspoons pickling spice
Kosher salt
2 Persian cucumbers, sliced into 1/8-inch-thick rounds
1 carrot, peeled and sliced into 1/8-inch-thick rounds
1 shallot, sliced into 1/8-inch-thick rings
1 Fresno chile, stem removed and thinly sliced

Steps:

  • Add the green onion, pepper, ginger, garlic and lime zest to a 12-to-14 cup food processor fitted with the blade attachment. Pulse until the vegetables are finely chopped. Add the salmon, panko, cilantro stems, sweet chili sauce, sesame oil and soy sauce. Pulse to roughly chop the salmon and incorporate into the vegetable mixture. The mixture should be chunky, not a paste. Lightly coat clean hands with nonstick cooking spray and form 6 patties the same shape and size as the buns, about 1/2 cup each.
  • Heat a large nonstick skillet over medium-high heat. Add the vegetable oil and swirl to cover the pan. Add the patties and cook until the internal temperature is 145 degrees F, about 4 minutes per side.
  • Assemble the burgers: Lay buns cut side-up on a clean work surface. Spread the mayonnaise evenly inside all of the buns. Place a salmon patty on each of the bottom buns, top with desired amount of pickled vegetables and cilantro leaves. Place bun tops on and serve.
  • Add the vinegar, 1/2 cup of water, pickling spice and 1/2 teaspoon of salt to a small saucepan. Over medium heat bring the mixture to a simmer, then turn off the heat and add the cucumbers, carrot, shallot and chile. Cool completely. Refrigerator in an airtight container for up to 5 days.

ASIAN SALMON BURGERS WITH WASABI MAYO



Asian Salmon Burgers with Wasabi Mayo image

These Asian-inspired salmon burgers are made with green onions, panko bread crumbs and pickled-ginger juice and topped with wasabi-spiked mayo.

Provided by My Food and Family

Categories     Home

Yield EMPTY

Number Of Ingredients 15

For Salmon Burgers
2 lb. salmon fillets, skinned and boned
1-3/4 cups panko bread crumbs, divided plus more if needed
1 bunch green onions, washed
1/4 cup KRAFT Real Mayo
1 Tbsp. pickling liquid from a jar of pickled ginger (Gari)
oil (canola, peanut, or vegetable) for pan frying
For Wasabi Mayonnaise
1/2 cup KRAFT Real Mayo
1 to 3 Tbsp. wasabi paste, to taste
whole wheat hamburger buns, toasted or tender lettuce leaves (like butter or red leaf lettuce)
Toppings
Asian pickled carrots
Japanese cucumber salad
pickled ginger

Steps:

  • For Salmon Burgers:
  • Cut the salmon into 2-inch chunks and put into the bowl of a food processor fitted with a metal blade. Pulse until the fish is broken down into a chunky puree. It should still have pebble-sized pieces (about ¼-inch) in it. Scrape into a bowl.
  • Cut the root end from the green onions, slice in half lengthwise, turn them 90° and slice them very thinly. Put this into the bowl with the salmon, ½ cup of the panko bread crumbs, mayo, and pickled ginger liquid. Mix until uniform.
  • Line a baking sheet with plastic wrap or parchment paper. Divide the salmon mixture into 8 mounds and form those mounds into patties that are ¾-inch thick. Cover with plastic wrap and refrigerate for 1 to 8 hours before cooking.
  • Pour the remaining panko bread crumbs onto a plate. Gently lift and place each salmon patty on the bread crumbs, press down lightly to help the panko stick, flip the patties over and repeat.
  • Heat a large, heavy-bottomed skillet over medium-high heat. When it is very hot, add about 1 tablespoon of oil to the pan and swirl it to coat.
  • Ease the panko crusted patties into the pan. A 12-inch pan should hold 4 patties at a time and still give you room to maneuver the spatula when it comes time to flip them. Cook for 5 minutes, or until the first side is deep golden brown. Carefully flip the patties using a wide spatula. Be cautious because the oil will want to splatter. Fry the second side for an additional 3 to 5 minutes, or until golden brown and firm around the outer edges. Transfer to a paper towel-lined plate or platter. Add another tablespoon of oil to the pan and repeat until you have fried all of the salmon burgers.
  • For Wasabi Mayo:
  • Put the mayo in a small bowl and use a fork or small whisk to stir in the wasabi paste, starting with 1 tablespoon. Taste the mayo and adjust with more wasabi if you want a stronger flavor.
  • To Serve the Salmon Burgers:
  • If you're watching how much bread you eat, serve the Salmon Burgers on a tender lettuce leaf topped with a dollop of the Wasabi Mayo and any other optional toppings you'd like. If you want to eat it burger-style, put a patty on top of a toasted whole wheat bun, spread some wasabi mayo over the burger and top as desired.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

ASIAN SALMON BURGERS



Asian Salmon Burgers image

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

1 lb skinless salmon fillet (cut into chunks)
1/4 cup whole wheat bread crumbs
1 egg
2 garlic cloves (chopped)
2 teaspoons reduced sodium soy sauce
1/2 teaspoon dark sesame oil
2 scallions, chopped
4 tablespoons ginger
2 tablespoons toasted sesame seeds
4 whole grain buns, toasted
1/4 cup Baby Spinach

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



Simple Zesty Asian Salmon Burgers image

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

2 (14.75 ounce) cans salmon
½ red bell pepper, minced
¼ cup minced sweet onion
¾ cup bread crumbs
2 eggs, slightly beaten
1 tablespoon soy sauce
2 teaspoons Sriracha hot sauce
2 teaspoons ground ginger
1 teaspoon sesame oil
1 teaspoon dried mustard powder
1 teaspoon garlic powder
1 tablespoon vegetable oil
1 teaspoon sesame oil

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

ASIAN SALMON BURGERS



Asian Salmon Burgers image

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

1 lb skinless salmon fillet, cut into large cubes
2 tablespoons grated gingerroot
4 green onions, thinly sliced (4 medium)
1/3 cup plain panko crispy bread crumbs
4 teaspoons reduced-sodium soy sauce
1 tablespoon olive oil
1/2 cup plain low-fat yogurt
1/4 teaspoon salt
1/2 teaspoon wasabi powder
1 teaspoon honey
2 cloves garlic, finely chopped
4 large leaves red leaf or Bibb lettuce
1 avocado, thinly sliced

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

More about "asian salmon burgers with pickled cucumber on pumpernickel recipes"

TERIYAKI GLAZED SALMON BURGERS WITH QUICK PICKLED …
teriyaki-glazed-salmon-burgers-with-quick-pickled image
2018-07-17 Add salmon patties and cook patties for about 3 minutes on each side, or until cooked through. Top each patty evenly with 1 Tbsp of teriyaki sauce and allow to cook for 30 seconds more. Place a bit of lettuce on the bottom …
From seasonsandsuppers.ca


ASIAN SALMON BURGER - HEATHER CHRISTO
asian-salmon-burger-heather-christo image
2012-04-30 Place in a bowl and set aside. 2) Add the green onion and the minced herbs, as well as the eggs, sesame oil and salt. 3) Mix really well and refrigerate for about an hour. 4) Preheat a BBQ grill to medium heat. 5) …
From heatherchristo.com


ASIAN SALMON BURGER WITH HOMEMADE PICKLED GINGER
asian-salmon-burger-with-homemade-pickled-ginger image
Whisk together the vinegar and honey in a small bowl or jar. Bring 2 cups of water to a boil. Add the ginger, and blanch for 2 minutes. Drain, and transfer ginger to the bowl with the vinegar and honey. Let cool then cover and refrigerate in its …
From marksdailyapple.com


RECIPE: ASIAN SALMON BURGER | CBC LIFE
recipe-asian-salmon-burger-cbc-life image
2019-02-21 Add drained, flaked salmon to large bowl along with breadcrumbs, spices, finely chopped green onions and ¼ cup of mayonnaise. In a separate bowl whisk 1 egg, add to salmon bowl and mix to combine ...
From cbc.ca


QUICK THAI SALMON BURGERS WITH PICKLED CUCUMBER SLAW
quick-thai-salmon-burgers-with-pickled-cucumber-slaw image
Transfer the salmon to a large mixing bowl and add the cooled vegetables, soy sauce, curry powder, turmeric, ground ginger, and lime juice. Form the mixture into 6 equal-sized patties and refrigerate on a parchment-lined baking sheet. …
From ourfarmerhouse.com


EASY GRILLED SWEET CHILI ASIAN SALMON BURGERS RECIPE
easy-grilled-sweet-chili-asian-salmon-burgers image
2019-07-27 In a large bowl, mix all ingredients except the kimchi, buns, and mayo. Form patties out of mixture. Tightly wrap patties in plastic wrap and refrigerate for at least 30 minutes, up to 1 day. Preheat grill. When grill has …
From sweetcsdesigns.com


HOW TO MAKE ASIAN SALMON BURGERS PICKLED CUCUMBER - YOUTUBE
Learn how to make this delicious meal! Click the link below to view the recipe: http://plan.shoprite.com/Recipes/Categories/Main-Dish/35/Fish-and-Seafood/90/...
From youtube.com


RECIPE: THAI SALMON BURGERS WITH PICKLED CUCUMBER SLAW
2021-03-29 Form the mixture into 6 equal-sized patties and refrigerate on a parchment-lined baking sheet. When ready to cook, preheat the oven and bake at 425°F for 5-7 minutes. Drain and reserve the liquid from the pickled vegetables. Serve the salmon burger on a bed of mixed salad greens and drizzle some of the reserved pickling liquid over them.
From popculture.com


SPICY SALMON BURGERS - SIMPLY SCRATCH
2021-07-26 1 small avocado, thinly sliced. 1/2 cup or so shredded cabbage. Preheat your oven to 400°. Pat you 1 pound salmon filet dry with paper towel and place on parchment set onto a small rimmed baking sheet. Lightly spray with olive oil and season with kosher salt and freshly ground black pepper.
From simplyscratch.com


ASIAN & WESTERN RECIPE
8 slices firm pumpernickel. Directions: In a bowl toss cucumber with vinegar, sugar, red pepper flakes, and salt to taste. In another bowl whisk together egg white, soy sauce, and gingerroot until combined well and stir in salmon, bread crumbs, scallions, mustard seeds, and salt to taste. In a food processor puree 1/3 cup salmon mixture and return to salmon mixture remaining in bowl ...
From asianwesternrecipe.blogspot.com


SALMON BURGERS WITH CUCUMBER DILL SAUCE - JAMIE GELLER
2017-04-21 2. Cut salmon to fit in food processor bowl. Place salmon in the bowl of the food processor and pulse for 15 seconds, or finely chop by hand. 3. In a medium bowl, combine salmon with egg and bread crumbs. Form into 6 patties. 4. Place burgers on the pan, reduce heat to medium. Grill burgers for 6 minutes on each side, or until golden brown and ...
From jamiegeller.com


ASIAN SALMON BURGERS - LE COUP DE GRâCE
In a large bowl, put the ingredients for the patties, season with salt and pepper and mix well. Form 4 patties. In a large nonstick skillet over medium heat, pour a drizzle of olive oil and place the meatballs. Cook 4 to 5 minutes per side or until patties are golden brown and salmon is cooked. Spread sauce inside the buns and place the patties.
From lecoupdegrace.ca


ASIAN SALMON BURGER | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
Place in a bowl and set aside. 2. Add the green onion, minced herbs, jalapeno, eggs, sesame oil and salt. 3. Mix really well and refrigerate for about 1 hour. 4. Preheat a BBQ grill to medium heat. 5. When the mixture is nice and cold, gently mix in the panko bread crumbs.
From tastykitchen.com


SALMON BURGERS WITH QUICK-PICKLED CUCUMBER SALAD
2014-06-16 For quick-pickled cucumber salad: place cucumber slices and shallot in a bowl. Add the vinegar, dill, sugar, salt and pepper. Toss to combine. Set aside for 15-20 minutes before serving. Cover and refrigerate leftovers for two to three days.
From cafejohnsonia.com


SALMON BURGERS RECIPE | BON APPéTIT
2017-06-09 Step 1. Cut salmon into 2" pieces. Transfer one-third of salmon (about 8 oz.) to a food processor and process, scraping down sides, until mixture is very smooth and paste-like. Add remaining ...
From bonappetit.com


ASIAN SALMON BURGERS | SALMON RECIPES | TESCO REAL FOOD
Preheat the grill to medium. Heat the sunflower oil in a large, heavy based frying pan on a medium heat. When the oil is hot, carefully add the burgers to the pan. Fry on each side for 5-7 mins, until the burgers turn a golden brown and are cooked through. Lightly toast the halved brioche buns under the grill.
From realfood.tesco.com


ASIAN SALMON BURGERS WITH PICKLED CUCUMBER ON PUMPERNICKEL
In a food processor puree 1/3 cup salmon mixture and return to salmon mixture remaining in bowl. (Alternatively, chop 1/3 cup salmon mixture fine and mash to a paste with flat side of a knife.) Stir mixture to combine and form into four 3/4-inch-thick patties. Drain cucumber well.
From recipenode.com


RECIPE: SALMON BURGERS WITH PICKLED CUCUMBERS - LIVE LOVE SIMPLE
2014-07-29 1 tablespoon Panko breadcrumbs. Pickle the cucumbers by combining the cucumbers, vinegar and dill. Salt to taste and set in refrigerator to chill for at least half an hour. Add first seven ingredients to food processor. Blend until all ingredients are well mixed but salmon is still slightly chunky — just a few pulses.
From livelovesimple.com


ASIAN SALMON BURGERS WITH PICKLED CUCUMBER ON PUMPERNICKEL
1 large cucumber (about 1 pound) 1 tablespoon cider vinegar; 1 1/2 teaspoons sugar; 1/4 teaspoon dried hot red pepper flakes; 1 large egg white; 1 tablespoon soy sauce; 1/2 teaspoon grated peeled fresh gingerroot; a 3/4-pound piece salmon fillet, skin discarded and fish cut into 1/4-inch pieces; 1/2 cup fine fresh bread crumbs; 2 scallions ...
From mastercook.com


ASTRAY RECIPES: ASIAN SALMON BURGERS
Cook patties, covered, over moderate heat until just cooked through, about 5 minutes more. Arrange lettuce leaves on 4 pumpernickel slices and top with salmon burgers, pickled cucumber, and remaining 4 pumpernickel slices. Yield: 4 sandwiches Recipe By : COOKING LIVE From:matejka@... (Anita A. Matejkadate:96-09-09 23:43:38 Edt
From astray.com


EASY GINGER SALMON BURGERS WITH PICKLED CUCUMBERS
2018-05-21 Form the mixture into four patties about 1/2-inch thick. Place the patties onto a small baking sheet lined with foil. Cover the patties with plastic wrap and chill for at least 1 hour to help hold their shape. Meanwhile, in a small bowl combine sesame oil, 1 tsp vinegar, 2/3 cup mayonnaise and a pinch of salt. Set aside.
From thecuriousplate.com


ASIAN STYLE TURKEY BURGERS WITH PICKLED CUCUMBERS - JAMIE GELLER
2011-03-07 Preparation. Pickled Cucumbers: 1. In a bowl, stir together vinegar and sugar until sugar is dissolved. If using ginger, chop. 2. Slice enough cucumber crosswise into 1/8 inch-thick slices to measure 1 1/2 cups and add to vinegar with ginger, tossing well. 3. Marinate mixture at least 30 minutes and up to 4 hours.
From jamiegeller.com


ASIAN SALMON BURGERS WITH PICKLED CUCUMBER ON …
Ingredients Vegetable Oil, Cider Vinegar, Salmon, Salt, Vinegar, Scallions, Ginger, Cucumber, Sugar, Lettuce, Red Pepper, Red Pepper Flakes, Pepper Flakes, Soy Sauce ...
From recipebridge.com


ASIAN SALMON BURGERS WITH PICKLED CUCUMBER ON PUMPERNICKEL
In a food processor puree 1/3 cup salmon mixture and return to salmon mixture remaining in bowl. (Alternatively, chop 1/3 cup salmon mixture fine and mash to a paste with flat side of a knife.) Stir mixture to combine and form into four 3/4-inch-thick patties. Drain cucumber well.
From cookingindex.com


ASIAN SALMON BURGERS - THE ROASTED ROOT
Jump to Recipe. Asian salmon burgers with fresh ginger, garlic, and liquid aminos. Top the burgers with pickled ginger, avocado, and cilantro for a fresh and flavorful entrée. Prior to making this recipe, salmon burgers were on my To Make list for years. I have no good excuse as to why it took me so long to make them other than I simply didn ...
From theroastedroot.net


QUICK ASIAN PICKLED CUCUMBERS | FOODIECRUSH.COM
2019-07-22 Add both to the quart jar or medium size bowl. In a smaller bowl or jar, whisk the rice vinegar, sugar, grated ginger, salt and chile flakes together until the sugar has dissolved and pour over the cucumbers, tossing lightly to coat. Cover and refrigerate for at least 30 minutes or up to 3 days.
From foodiecrush.com


RECIPES/ASIAN-SALMON-BURGERS-WITH-PICKLED-CUCUMBER-ON …
A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com


RECIPE: ASIAN SALMON BURGER - BEST RECIPES EVER
Burger bun egg wash: 1 egg 2 tsp sesame seeds. Preparation. Salmon burger. Add drained, flaked salmon to large bowl along with breadcrumbs, spices, finely …
From cbc.ca


ASIAN SALMON BURGERS - RECIPES | PAMPERED CHEF CANADA SITE
For burgers, place onions in large bowl, finely chop onions using Salad Chopper. Add salmon chunks, continue chopping into small pieces. Grate ginger using Microplane® Adjustable Fine Grater to measure 1 ½ tsp (7 mL); add to bowl. Add ½ cup (125 mL) panko crumbs, mayonnaise, soy sauce and garlic; mix well. Divide salmon mixture into 4 portions.
From pamperedchef.ca


ASIAN SALMON BURGER - CHEF HACKER KITCHEN
2021-07-07 Slice scallions to a thickness of about 1/8 inch. Beat egg until white and yellow are fully blended. Clean and chop cilantro if using. Place salmon in a mixing bowl, sprinkle with Panko crumbs and mix gently. In a second bowl combine egg, garlic, ginger, scallion, soy sauce, lemon juice and cilantro and a small amount of salt and pepper and mix ...
From chefhackerkitchen.com


ASIAN-STYLE SALMON BURGER BLTS - RACHAEL RAY IN SEASON
Step 1. Preheat the oven to 375 degrees . Bake the bacon on a broiler pan or rack-lined rimmed baking sheet until crisp, 18 to 20 minutes. Advertisement. Step 2. Meanwhile, in a bowl, mix the mayo, chives, tamari, ketchup, relish, sriracha, sea salt and black pepper (or seafood seasoning blend). Step 3.
From rachaelraymag.com


ASIAN SALMON BURGERS WITH WASABI MAYONNAISE
2013-05-15 Cut the root end from the green onions, slice in half lengthwise, turn them 90° and slice them very thinly. Put this into the bowl with the salmon, ½ cup of the panko bread crumbs, mayonnaise, and pickled ginger liquid. Mix until uniform. Line a baking sheet with plastic wrap or parchment paper.
From foodiewithfamily.com


HOISIN-GLAZED SALMON BURGERS WITH PICKLED CUCUMBER RECIPE
Directions. Step 1. Combine the first 6 ingredients in a small saucepan; bring to a boil. Remove from heat; add cucumber. Let stand 30 minutes. Drain. Advertisement. Step 2. Combine panko and the next 7 ingredients (through egg white) in a bowl, and stir well.
From myrecipes.com


Related Search