THAI SALMON BURGERS RECIPE - (4.5/5)
Provided by AliceV
Number Of Ingredients 22
Steps:
- Combine all the ingredients together for the sauce: the sweet chili sauce, fish sauce, coconut milk, brown sugar, garlic cloves, peanut butter, ginger, lime juice, soy sauce and peanut oil. Whisk until combined and fairly smooth. Scoop out about 1/4 cup of the sauce and set it aside. Place the rest in a small saucepan and bring to a boil, then reduce to a simmer and cook for 3-4 minutes until slightly thickened. Set aside. Add salmon to the bowl of a food processor and pulse until it's somewhat ground. You can also chop the salmon very finely with a sharp knife. In a large bowl, combine the ground salmon with the salt, pepper, sliced green onions, panko bread crumbs, egg and 1/4 cup of sauce that you set aside. Mix until just combined, making sure everything is incorporated. The patties can be slightly difficult to put together since they are so "wet." So to cook them, I heated a large nonstick skillet over medium-high heat, added 1 tablespoon of peanut oil then quickly formed the patties one at a time, placing them in the skillet. Cook for 3-5 minutes, until you can see the edges brown and the salmon becoming opaque so the burgers flip easily. Flip gently but quickly, and cook for another 3-5 minutes or until the burgers are cooked through. The salmon cooks quickly so keep a close eye on them, you dont want a dry burger! To make the slaw, quickly throw together the cabbage, carrots and peanuts, tossing well. Add 3-4 tablespoons of the sauce, then toss well to coat. Add additional sauce if desired. Place each burger on a bun and top with a heaping spoonful of the slaw and additional sauce if desired. *Because of how wet the patties are, I am not sure how these would hold up on an outside grill.
SALMON BURGERS
Steps:
- Mix salmon, oats, onion, egg, lemon juice, mustard, salt, and black pepper in a bowl until evenly combined. Divide and shape mixture into four patties.
- Heat vegetable oil in a large skillet over medium-high heat; pan-fry salmon patties until heated through, about 7 minutes on each side.
Nutrition Facts : Calories 267.7 calories, Carbohydrate 12.9 g, Cholesterol 91.9 mg, Fat 10.9 g, Fiber 1.8 g, Protein 27.8 g, SaturatedFat 2.4 g, Sodium 484.5 mg, Sugar 1 g
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
SUPER HEALTHY SALMON BURGERS
If you are after something a bit lighter than potato packed fishcakes, try these simple oriental-style burgers. This an easy to prepare and quick to cook, recipe! It is heart-healthy which is a new category on our A La Carte Menu for Our Cafe Ponce, here at the home. ;) GoodFood Magazine, October 2008 edition.
Provided by Manami
Categories Lemon
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Tip the salmon into a food processor with the paste, ginger, soy and chopped coriander.
- Pulse until roughly minced.
- Tip out the mix and shape into 4 burgers.
- Heat the oil in a non-stick frying pan, then fry the burgers for 4-5 mins on each side, turning until crisp and cooked through.
- Meanwhile, use a swivel peeler to peel strips of carrot and cucumber into a bowl.
- Toss with the vinegar and sugar until the sugar has dissolved, then toss through the coriander leaves.
- Divide the salad between 4 plates.
- Serve with the burgers and rice.
- *THAI SALMON SKEWERS:.
- Mix the curry paste, ginger, soy and oil with 1 tsp honey and seasoning.
- Marinate the salmon chunks in the curry mixture for 10 minutes
- Cut 1 red pepper and 1 courgette into chunks, then thread onto skewers with the salmon.
- Griddle for 8 mins, turning, until the salmon is cooked through.
- **TIP:.
- Oily fish makes a heart-healthy alternative to red meat burgers. This recipe would also be delicious with tuna steaks.
Nutrition Facts : Calories 204, Fat 6.2, SaturatedFat 1, Cholesterol 73.9, Sodium 202.5, Carbohydrate 6.9, Fiber 1.3, Sugar 3.7, Protein 29.3
GRILLED THAI SALMON BURGERS WITH PEANUT SAUCE
Make and share this Grilled Thai Salmon Burgers With Peanut Sauce recipe from Food.com.
Provided by Shirl J 831
Categories Summer
Time 38m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Chop salmon by hand or with processor till chopped but not mushy.
- Place salmon in large bowl.
- Add green onions, chili paste, ginger, and tamari or soy sauce, and mix well.
- Add just enough bread crumbs to bind together (about 4 tsp)
- Form mixture into 4 patties 1/2 " thick and refrigerate for 30 minutes.
- To prepare sauce, combine peanut butter, tamari or soy sauce, oil, vinegar, water and garlic.
- Whisk together till smooth.
- preheat grill to medium high.
- Lightly spray sheet of foil with spray and place on grill.
- Place salmon burgers on foil.
- grill 3-4 minutes each side, careful not to overcook.
- Serve right away with sauce.
- prep time includes chill time.
Nutrition Facts : Calories 366.8, Fat 15.7, SaturatedFat 2.5, Cholesterol 59.1, Sodium 8560.1, Carbohydrate 16, Fiber 3.3, Sugar 4.5, Protein 43.1
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- Slice the salmon into 1-inch chunks; it doesn’t have to be perfect since you’ll be finetuning it in the food processor. Take a quarter of the salmon and place it in the food processor. Pulse the salmon until smooth. Add the remaining salmon to the food processor and pulse 3-5 times, taking care to keep the texture of the salmon, you want it to look like coarse ground beef, about 1/4 inch pieces, and not too smooth. Transfer the salmon to a bowl.
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- Combine all the ingredients together for the sauce: the sweet chili sauce, fish sauce, coconut milk, brown sugar, garlic cloves, peanut butter, ginger, lime juice, soy sauce and peanut oil. Whisk until combined and fairly smooth. Scoop out about 1/4 cup of the sauce and set it aside. Place the rest in a small saucepan and bring to a boil, then reduce to a simmer and cook for 3-4 minutes until slightly thickened. Set aside.
- Add salmon to the bowl of a food processor and pulse until it’s somewhat ground. You can also chop the salmon very finely with a sharp knife.
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