Asian salmon burgers with pickled cucumber on pumpernickel
From raventx1 16 years agoIngredients
- 1 large cucumber (about 1 pound) shopping list
- * 1 tablespoon cider vinegar shopping list
- * 1 1/2 teaspoons sugar shopping list
- * 1/4 teaspoon dried hot red pepper flakes shopping list
- * 1 large egg white shopping list
- * 1 tablespoon soy sauce shopping list
- * 1/2 teaspoon grated peeled fresh gingerroot shopping list
- * a 3/4-pound piece salmon fillet, skin discarded and fish cut into 1/4-inch pieces shopping list
- * 1/2 cup fine fresh bread crumbs shopping list
- * 2 scallions, chopped fine shopping list
- * 1 teaspoon mustard seed shopping list
- * 1 teaspoon vegetable oil shopping list
- * 4 small green-leaf lettuce leaves shopping list
- * 8 slices firm pumpernickel (about 10 ounces) shopping list
How to make it
- In a bowl toss cucumber with vinegar, sugar, red pepper flakes, and salt to taste. In another owl 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.
People Who Like This Dish 3
- eclaires Chicago, IL
- akross Seattle, WA
- raventx1 Houston, TX
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 0
-
All Comments
-
Your Comments