- Prep time
- 30 minutes PT30M
- Cook time
- 6-10 minutes PT10M
- 4 people
Step outside the burger box, and experience seafood like you never have. Hearty, flavorful salmon heightened with a touch of soy and sesame seeds.
- 1 ¼ pounds of salmon, ¼ inch dice
- 2 tablespoons shallot, minced
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame seeds
- 1 teaspoon rice wine vinegar
- ¼ cup panko
- ¼ cup canola oil
- ½ head of napa cabbage, jullienne
- 1 carrot, jullienne
- 4 large radishes, jullienne
- ¼ cup mayonaisse
- 2 teaspoons green curry paste
Mix the salmon, soy, vinegar, shallot, sesame seeds, and breadcrumbs in a bowl and refrigerate for at least 30 minutes.
Cut carrots, radishes, and cabbage and toss together.
Preheat a large non-stick skillet over medium-low heat, and coat with a thin layer of canola oil. Lightly form your salmon mixture into even sized patties and pan-fry for three to five minutes per side. Be sure not to fiddle with them when they first hit the pan as they have a tendency to fall apart.
While the patties fry combine the mayo and curry paste for your condiment.
When the burgers are done slather your favorite bun with the curry mayo and place a heaping pile of the cabbage slaw on the bottom bun. Place the salmon burger on top so that the juices will mix with the slaw. Top with the bun and serve.
Techniques used in this recipe:
- dice: to cut ingredients into small cubes (1/4 inch for small, 1/3 inch for medium, 3/4 inch for large).
- panfry: a cooking method in which items are cooked in deep fat in a skillet over medium heat; this generally involves more fat than sauteing or stir-frying but less than deep-frying.
- coat: to sprinkle food with, or dip it into, egg, flour, chocolate, sauce, etc.
- <p><strong>curry:</strong> a mixture of spices used primarily in Indian and Indonesian cuisines; may include turmeric, coriander, cumin, cayenne or other chiles, cardamom, cinnamon, clove, fennel, fenugreek, ginger, and garlic. Also, a dish seasoned with curry or curry paste.</p>
A classic white wine made famous in Burgundy, France, it's now grown all over the world. It takes oak well and is often fermented and aged in oak barrels. Full bodied, with rich flavors of vanilla, butter, green apple and tropical fruit (banana, pineapple).
Considered by many to be the most noble and unique wine grape varietal in the world. These kings of Alsace's wines are known for their soaring acidity and considerable concentration. This wine is often lower in alcohol, giving it less body. Rieslings are dry, with a fruity yet firm taste.
An ancient natural mutation of Pinot Noir, Pinot Gris can vary dramatically in taste depending on where it is grown. In the Tre Venezie in Italy, where it is known as Pinot Grigio, it is often a simple, light, crisp wine. However, Italian Pinot Grigio shows little similarity to the majestic, lavish, sometimes spicy Pinot Gris of Alsace. The aromas of Pinot Gris suggest peach skins or orange rind. Pinot Grigio is currently the best-selling imported wine in the United States, and it's fun to say too!
Sauvignon Blanc is taut, supple and herbal. With high acidity and aromas of tea, meadow and green herb, Sauvignon Blanc has a suitable name derived from the French "sauvage", meaning "wild".