Food, Main Dishes, Recipes, RECIPESMlle Julesasian, salmon, burger, meat, fish, dinner, gluten, capers, cabbage, healthyComment

Asian Salmon Burger

Food, Main Dishes, Recipes, RECIPESMlle Julesasian, salmon, burger, meat, fish, dinner, gluten, capers, cabbage, healthyComment
Asian Salmon Burger

Experience the captivating fusion of flavours and cultures with this Asian Salmon Burger. Whether you're serving it up for a casual dinner or a backyard gathering, this Asian Salmon Burger is a versatile creation that embraces culinary creativity and wellness in a single bite! 

Beyond its exquisite taste, this burger packs a nutritional punch – from the Omega-3 fatty acids found in salmon to the aromatic ginger and cilantro that lend their healthful benefits. The customization potential is abundant; feel free to experiment with condiments, toppings, and bun choices. 

Asian Salmon Burger

INGREDIENTS:

  • Olive oil, sea salt, and freshly ground black pepper (from your pantry)

  • 1 stick of lemongrass

  • 2½-inch piece of fresh ginger

  • ½ bunch of fresh cilantro (½ oz.)

  • 1 lb. salmon fillets, skin off, pin-boned

  • 4 tsp. chili jam of your choice

INSTRUCTIONS:

Serves 4

  1. Start by prepping the fragrant base. Whack the lemongrass on your work surface to loosen it, then peel off the tough outer layer. Peel the ginger and finely chop both the inside of the lemongrass and most of the cilantro, including the stalks. Set aside a few cilantro leaves in a bowl of cold water for later use.

  2. With the aromatic mixture on your board, chop the salmon into ½-inch chunks. Set aside half of the chopped salmon, then process the remaining salmon until it reaches a finely pureed consistency. Incorporate the chunkier bits back into the purée and season with sea salt and freshly ground black pepper. Divide the mixture into 4 portions, shaping and flattening them into ¾-inch-thick patties.

  3. Heat a large non-stick frying pan over medium-high heat with a tablespoon of olive oil. Cook the patties for about 2 minutes on each side, or until they develop a golden hue. Spoon the chili jam generously over the fishcakes and add a splash of water to the pan. Turn off the heat and gently jiggle the pan to coat the patties with the chili jam glaze.

  4. Optional: To assemble your Asian Salmon Burger, use a vegetable peeler to create long cucumber ribbons. Spread mayonnaise on the cut sides of the buns. Layer the bun bases with mayonnaise, tomato relish, the salmon patty, a spoonful of the reserved cilantro, cucumber ribbons, and cress. 

BON APPETIT!

Photography by: Patricia Brochu