| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
August 1995 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Mayonnaise |
| 1 1/2 |
ts |
Dijon mustard |
| 3/4 |
ts |
Finely grated peeled fresh gingerroot |
| 1/2 |
ts |
Soy sauce |
| 3/4 |
lb |
Salmon fillet; skin discarded |
| 1 |
tb |
Dijon mustard |
| 2 |
ts |
Finely grated peeled fresh gingerroot |
| 1 |
ts |
Soy sauce |
| 2 |
ts |
Vegetable oil |
| 2 |
|
Hamburgers buns; cut sides toasted |
|
|
; lightly |
| 2 |
|
Thin slices sweet onion |
| 2 |
sl |
Vine-ripened tomato |
INSTRUCTIONS
FOR MAYONNAISE
FOR SALMON BURGERS
Make Mayonnaise: In a small bowl whisk together mayonnaise ingredients.
Make Salmon Burgers: Discard any bones in salmon and finely chop salmon by
hand. In a bowl stir together salmon, mustard, gingerroot, soy sauce, and
salt and pepper to taste and form into two 3-inch patties.
In a non-stick skillet heat oil over moderate heat until hot but not
smoking and saute patties 4 minutes on each side, or until just cooked
through.
Transfer salmon burgers to buns and top with mayonnaise, onion, and tomato.
Serves 2.
Gourmet August 1995
Converted by MC_Buster.
Per serving: 778 Calories (kcal); 46g Total Fat; (52% calories from fat);
72g Protein; 21g Carbohydrate; 187mg Cholesterol; 1187mg Sodium Food
Exchanges: 0 Grain(Starch); 9 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 4
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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