Salmon Burgers II

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      mos

      Salmon Burgers II
      Hoisin Barbecue Sauce:
      2 tbs canola oil
      2 shallots, coarsely chopped
      2 cloves garlic, coarsely chopped
      1/2 cup hoisin sauce
      2 tbs ketchup
      2 tbs honey
      2 tsp soy sauce
      2 tsp fish sauce
      1 tbs rice wine vinegar
      Salmon Burgers:
      1.5 lb fresh salmon
      2 tbs canola oil
      Kosher salt and freshly ground black pepper
      4 hamburger buns, split.

      Toasted, if desired
      Slaw:
      2 tbs canola oil
      1/4 cup thinly sliced pickled ginger, plus more for garnish (optional)
      2 cloves garlic, finely chopped
      1/4 head of red cabbage, finely shredded
      1/2 head of napa cabbage, finely shredded
      Kosher salt and freshly ground black pepper
      1/4 cup rice wine vinegar
      2 tsp toasted sesame oil
      3 tbs finely chopped fresh cilantro leaves
      To make the hoisin barbecue sauce, heat the oil in a medium saucepan over medium heat.

      Add the shallots and garlic and cook until soft, about 2 min. Add the hoisin, ketchup, honey, soy sauce, fish sauce, and vinegar and cook until heated through and slightly thickened, about 10 min. Set aside to cool.

      The sauce can be made 1 day in advance, covered, and refrigerated. Bring to room temperature before using.To form the burgers, cut the salmon into large pieces and then coarsely chop in a food processor.
      Do not overprocess. Divide the salmon into 4 equal portions.

      Form each portion loosely into a 3/4-in-thick burger and make a deep depression in the center with thumb. Place on a plate, cover with plastic wrap, and let chill in the refrigerator for at least 30 min before cooking.
      Meanwhile,make the slaw. Heat the oil in a large sauté pan over high heat.

      Add the ginger and garlic and cook, stirring once, until soft, about 1 min. Stir in the cabbage, season with salt and pepper, and cook, stirring once, until slightly wilted, 3 to 4 min. Remove from the heat and stir in the vinegar, sesame oil, and cilantro.

      Let sit at room temperature.
      To cook the burgers, heat the oil in a sauté pan or griddle (nonstick or cast iron) until it begins to shimmer. Season both sides of each burger with salt and pepper. Cook the burgers until golden brown on the bottom sides, about 3 min.

      Turn over, brush with some of the hoisin barbecue sauce, and continue cooking until medium-well, about 3 min longer.
      Place the burgers on the bun bottoms, drizzle some hoisin barbecue sauce over them, and top with the slaw. Garnish with pickled ginger, if desired. Cover with the burger tops and serve immediately.

      Serves 4
      money1 smilie

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