Asian Salmon Burger
Asian Salmon Burger Recipe
2 cans (6 ounces each) skinless, boneless salmon packed in water, drained well and flaked.
1 egg, beaten
¼ cup dry breadcrumbs
4 scallions, minced
2 tablespoons finely chopped fresh cilantro
1 teaspoon Dijon mustard
1/8 teaspoon coarsely ground black pepper
2 tablespoons orange juice
2 tablespoons rice wine vinegar
2 teaspoons vegetable oil
1 ½ teaspoons sugar
1-teaspoon reduced-sodium soy sauce
½ teaspoon grated fresh gingerroot
¼ teaspoon toasted sesame oil
6 cups mixed baby greens
2 cups watercress, stems removed
1 tomato, cut into wedges
Lightly coat broiler rack with cooking spray. Heat broiler. In a large bowl, gently combine flaked salmon, egg, and breadcrumbs. Scallions, cilantro, mustard and coarsely ground black pepper until just combined. Gently shape into 4-inch patties. Broil 10 minutes, turning once, until golden brown and cooked through. In the meantime, combine vinaigrette ingredients in a large bowl and whisk together until smooth. Add mesclun, watercress and tomato wedges; toss well to combine. Evenly divide among four plates and place salmon patties alongside. Makes approximately 4 servings.
There are no products listed under this category.