GINGER-GLAZED SALMON
Provided by Molly Yeh
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the olive oil, soy sauce, sesame oil, ginger, maple syrup, Chinese mustard, sriracha and garlic in a large bowl. Pour one-third into a small bowl and reserve. Add the salmon fillets to the large bowl. Marinate, covered, in the refrigerator for 30 minutes.
- Heat a large nonstick skillet over medium-high heat. Add a drizzle of olive oil to coat the skillet. Add the salmon skin-side down and cook until crispy, about 5 minutes. Baste the flesh side with the reserved marinade. Flip and cook until the salmon is cooked through and the flesh side is golden brown, an additional 3 to 4 minutes. Top with the scallions.
SALMON BURGERS WITH TOMATO AIOLI
Make and share this Salmon Burgers With Tomato Aioli recipe from Food.com.
Provided by gailanng
Categories Weeknight
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Place salmon and egg in a food processor; process, using an on/off motion, until salmon is chopped. Careful not to over process.
- Transfer salmon mixture to a bowl. Add bread crumbs, green onion, dill, lemon juice, mustard and salt; stir until well blended.
- Shape mixture into 4 patties.
- Heat oil in a large non-stick frying pan over medium heat.
- Cook patties until browned on both sides and completely cooked, about 5 minutes per side.
- Serve in buns with lettuce, red onion and Tomato Aioli.
- Tomato Aioli: Combine all ingredients in a bowl until blended. Makes 3/4 cup.
Nutrition Facts : Calories 533.6, Fat 24.8, SaturatedFat 3.9, Cholesterol 116.6, Sodium 792.9, Carbohydrate 45, Fiber 2.3, Sugar 6.6, Protein 31.6
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
SOY-GLAZED SALMON BURGER W/GINGER-LIME AIOLI
Make and share this Soy-Glazed Salmon Burger W/Ginger-Lime Aioli recipe from Food.com.
Provided by gailanng
Categories Asian
Time 38m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
- To make the aioli, combine the first six ingredients (mayonnaise, sour cream, minced garlic, minced ginger, freshly squeezed lime juice and salt) in a bowl and mix well. Reserve 2 tablespoons for the patties and cover and refrigerate the remainder until serving.
- To make the glaze, combine the soy sauce, honey and rice vinegar in a small, heavy fire-proof saucepan. Mix the cornstarch and 1 tablespoon white wine in a small bowl until smooth and add to the soy mixture. Place on the grill rack and stir the mixture until it boils and thickens slightly, about 3 minutes. Set aside.
- To make the patties, combine the reserved 2 tablespoons aioli with the egg, sour cream, lime juice and chile sauce in a large bowl and whisk to blend well. Add the chopped salmon, onion, cilantro, bread crumbs and salt. Handle the salmon as little as possible to avoid compacting it, mix well. Coat your hands with vegetable oil and divide the mixture into 4 equal portions and form the portions into patties to fit the buns.
- When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook until browned on the bottom, about 3 minutes. Turn the patties and brush the cooked side with soy glaze. Cook, turning and brushing frequently with the glaze, just until opaque throughout, 4 to 5 minutes longer. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.
- To assemble the burgers, top each bun bottom with an equal portion of the cucumber strips, a patty and an equal portion of the aioli. Add the bun tops and serve.
Nutrition Facts : Calories 611.8, Fat 22.6, SaturatedFat 5.1, Cholesterol 125.8, Sodium 2153.1, Carbohydrate 61.9, Fiber 2.6, Sugar 20.5, Protein 39.6
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