Asian Salmon Burgers With Pickled Cucumber On Pumpernicke
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Seafood, Grains, Vegetables | Asian | Cklive08 | 4 | Servings |
INGREDIENTS
| 1 | Cucumber -, abt 1 lb | |
| 1 | T | Cider vinegar |
| 1 1/2 | t | Sugar |
| 1/4 | t | Dried hot red pepper flakes |
| Salt, to taste | ||
| 1 | Egg white | |
| 1 | T | Soy sauce |
| 1/2 | t | Grated peeled fresh ginger |
| root | ||
| 3/4 | lb | Salmon fillet, skin |
| discarded | ||
| And fish cut 1/4" pieces | ||
| 1/2 | c | Fine fresh bread crumbs |
| 2 | Scallions, chopped fine | |
| 1 | t | Mustard seeds |
| 1 | t | Vegetable oil |
| 4 | Green-leaf lettuce leaves | |
| 8 | Firm pumpernickel -, abt 10 | |
| oz |
INSTRUCTIONS
With a Japanese rotary slicer, 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 ginger root until combined well and stir in salmon, bread crumbs, scallions, mustard seeds, and salt to taste. In a food processor puree 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. This recipe yields 4 sandwiches. Comments: To slice the cucumber in the above recipe into a paper-thin spiral, we used a Japanese rotary device known as the Benriner vegetable slicer. This gadget is available from Katagiri, 224 East 59th Street, New York, NY 10022 - tel. (212) 755-3566 and through the Williams Sonoma catalogue - tel. (800) 541-2233 (ask for the "spiral shredder"). Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-8647 broadcast 06-05-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 12-05-1998 Recipe by: Sara Moulton Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 252
Calories From Fat: 62
Total Fat: 6.9g
Cholesterol: 88.4mg
Sodium: 801.8mg
Potassium: 456.6mg
Carbohydrates: 12.6g
Fiber: <1g
Sugar: 2.8g
Protein: 34.2g