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Recipe: Salmon Burgers W Pickled Cucumber On Pumperkn
Similar Categories: Salmon, Burgers, Pickled, Cucumber, Pumperkn
Salmon Burgers W/pickled Cucumber on Pumperkn
Yield: 4 Servings
1 lg Cucumber; (about 1 pound)
1 tb Cider vinegar
1 1/2 ts Sugar
1/4 ts Red pepper flakes
1 lg Egg white
1 tb Soy sauce
1/2 ts Fresh ginger root; grated
3/4 lb Salmon fillet; skin
-discarded and
Fish cut into 1/4 inch
-pieces
1/2 c Bread crumbs; fine
2 Scallions; chopped fine
1 ts Mustard seed
Pam
4 sm Green leaf lettuce; leaves
8 sl Pumpernickel bread; (about
-10 ounces)
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 gingerroot 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. Heat a large non-stick
skillet over moderately high heat until hot but not
smoking, spray with pam 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.
Yield: 4 sandwiches Recipe by: COOKING LIVE, SHOW
#CL8647 (Tina Bell)
Converted by MM_Buster v2.0l.
Yield: 4 Servings
1 lg Cucumber; (about 1 pound)
1 tb Cider vinegar
1 1/2 ts Sugar
1/4 ts Red pepper flakes
1 lg Egg white
1 tb Soy sauce
1/2 ts Fresh ginger root; grated
3/4 lb Salmon fillet; skin
-discarded and
Fish cut into 1/4 inch
-pieces
1/2 c Bread crumbs; fine
2 Scallions; chopped fine
1 ts Mustard seed
Pam
4 sm Green leaf lettuce; leaves
8 sl Pumpernickel bread; (about
-10 ounces)
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 gingerroot 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. Heat a large non-stick
skillet over moderately high heat until hot but not
smoking, spray with pam 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.
Yield: 4 sandwiches Recipe by: COOKING LIVE, SHOW
#CL8647 (Tina Bell)
Converted by MM_Buster v2.0l.
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Salmon, Burgers, Pickled, Cucumber, Pumperkn
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