Salmon Burgers With Ginger And Quick Pickled Cucumbers Recipes

SALMON BURGERS WITH GINGER AND QUICK-PICKLED CUCUMBERS

Steps:

• Process one third of salmon (about 8 oz.) in a food processor, scraping down sides as needed, until very smooth and paste-like. Add remaining salmon and pulse until pieces are no bigger than ¼," 4-5 times (be careful not to make it too smooth). Transfer to a large bowl.
• Remove dark green tops from scallions and finely chop. Thinly slice white and pale green parts and set aside. Add chopped scallion greens, ginger, garlic, 2 Tbsp. mayonnaise, and 1 tsp. salt to salmon and gently mix to combine. Form mixture into 4 patties about ¾" thick. Transfer to a parchment-lined rimmed baking sheet and cover with plastic wrap. Chill at least 1 hour or up to 3 hours.
• Meanwhile, mix sesame oil, 1 tsp. vinegar, remaining ⅔ cup mayonnaise, and a pinch of salt in a small bowl; set aside.
• Toss cucumbers with a pinch of salt in another small bowl. Massage with your hands for a few minutes to soften and expel liquid; discard liquid. Add chile, sugar, and 2 tsp. vinegar and toss to coat. Cover and chill pickles until ready to assemble burgers.
• Heat vegetable oil in a large nonstick skillet over medium-high. Remove salmon patties from refrigerator and sprinkle with flour just to coat the outside (you won't need all of it). The patties will be a little loose but you can always pat them back together with your hands before they hit the pan. Working in batches and adding more oil in between batches if needed, cook patties until golden brown, about 3 minutes per side (watch carefully; you don't want to overcook).
• Toss herbs, watercress, sesame seeds (if using), reserved white and pale green parts of scallions, remaining 1 tsp. vinegar, and a pinch of salt in a medium bowl. Build burgers with buns, patties, herb mixture, pickles, and reserved sauce.

SALMON BURGERS WITH SPICY QUICK-PICKLED VEGETABLES

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.

SALMON BURGERS WITH SRIRACHA HOISIN MAYO AND PICKLED CUCUMBERS

Steps:

• For the cucumbers, combine water, vinegar, sugar, garlic, ginger and red pepper flakes in a saucepan. Heat through and stir until sugar dissolves. Remove from heat. Pour over cucumber slices and refrigerate for at least 30 minutes (up to 2 days).
• For the mayo, combine mayo, hoisin, lemon juice and Sriracha in a small bowl, stirring well until all lumps are smoothed. Set aside.
• For the burger patties combine all ingredients in a food processor (or chop very finely by hand). Divide the mixture into 4 equal parts, gently shaping each into a ½ inch thick patty. (If your patties are not staying together, most likely it is because the fish is not chopped finely enough)
• Heat a large pan over medium high heat. Add a touch of vegetable oil to pan and swirl to coat. Add patties to the pan, cooking for about 2-3 minutes on each side, or until desired level of doneness.
• Coat both sides of the hamburger buns with hoisin mayo and top patties with quick-pickles cucumbers and fresh cilantro leaves.

BANH MI FISH BURGERS RECIPE

Steps:

• Make the Pickled Vegetables
• In a medium bowl, combine the vinegar, sugar, 2 teaspoons salt, and garlic and stir until dissolved. Add the cucumbers and carrots and let sit, stirring occasionally, while you make the burgers.
• Make the Burgers
• In another bowl, combine the fish, chopped cilantro, lemongrass, fish sauce, lime juice, ginger, and chili, and season with ½ teaspoon salt. Stir in ¼ cup of the panko and ¼ cup of the mayonnaise and form into 8 patties. Press the patties into the remaining panko.
• In a small bowl, combine the sriracha and remaining mayonnaise.
• Heat the vegetable oil in a large nonstick skillet over medium heat until shimmering. Add the patties and cook, turning once, until golden brown and firm to the touch, about 5 minutes total.
• Finish and Serve
• Spread the sriracha mayonnaise on the cut sides of the bread and top with the fish patties. Use a slotted spoon to top with the cucumbers and carrots. Top with the whole cilantro leaves and drizzle some of the pickling liquid over top. Close the sandwiches and serve right away. Enjoy!

PICKLED-GINGER BAKED SALMON

Steps:

• Preheat the oven to 400 degrees. Lay the fillets in a small roasting pan. Drizzle with sesame oil and season with salt and pepper. Place the pickled ginger in an even layer over the fillets. Top each with a slice of smoked salmon. Bake for 12 minutes, or until the fish is translucent pink in the center.

ASIAN SALMON BURGERS WITH PICKLED CUCUMBER ON PUMPERNICKEL

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.