SESAME SALMON SUBS WITH CUCUMBER PICKLE
Give salmon a new dimension with a golden crust of healthy seasame
Provided by Lesley Waters
Categories Dinner, Lunch, Main course
Time 15m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/fan 180C/gas 6. Spread the sesame seeds over a large plate. Season the salmon fillets if you like, then dip into the beaten egg and roll in the sesame seeds. Place on a baking tray and roast for 10 mins or until firm and the sesame seeds are golden.
- Split sub rolls, fill with a little of the spinach and watercress salad, then top with the salmon fillet. Serve with the cucumber pickle on the side and soy sauce for splashing, if you like.
Nutrition Facts : Calories 717 calories, Fat 32 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 53 grams protein, Sodium 2 milligram of sodium
ASIAN SALMON BURGERS WITH PICKLED CUCUMBER ON PUMPERNICKEL
Steps:
- With a Japanese rotary slicer (see note this page) 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 purée 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.
SALMON BURGERS WITH GINGER AND QUICK-PICKLED CUCUMBERS
The food processor is your friend when making these salmon burgers, but the key is to make sure the salmon isn't too smooth when processing so the patties can hold their shape.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Seafood Fish Salmon Hamburger Cucumber Pickles Watercress Mayonnaise Green Onion/Scallion Ginger Food Processor Pescatarian Soy Free Peanut Free Tree Nut Free Dairy Free Kid-Friendly
Yield 4 servings
Number Of Ingredients 17
Steps:
- Process one third of salmon (about 8 oz.) in a food processor, scraping down sides as needed, until very smooth and paste-like. Add remaining salmon and pulse until pieces are no bigger than ¼," 4-5 times (be careful not to make it too smooth). Transfer to a large bowl.
- Remove dark green tops from scallions and finely chop. Thinly slice white and pale green parts and set aside. Add chopped scallion greens, ginger, garlic, 2 Tbsp. mayonnaise, and 1 tsp. salt to salmon and gently mix to combine. Form mixture into 4 patties about ¾" thick. Transfer to a parchment-lined rimmed baking sheet and cover with plastic wrap. Chill at least 1 hour or up to 3 hours.
- Meanwhile, mix sesame oil, 1 tsp. vinegar, remaining ⅔ cup mayonnaise, and a pinch of salt in a small bowl; set aside.
- Toss cucumbers with a pinch of salt in another small bowl. Massage with your hands for a few minutes to soften and expel liquid; discard liquid. Add chile, sugar, and 2 tsp. vinegar and toss to coat. Cover and chill pickles until ready to assemble burgers.
- Heat vegetable oil in a large nonstick skillet over medium-high. Remove salmon patties from refrigerator and sprinkle with flour just to coat the outside (you won't need all of it). The patties will be a little loose but you can always pat them back together with your hands before they hit the pan. Working in batches and adding more oil in between batches if needed, cook patties until golden brown, about 3 minutes per side (watch carefully; you don't want to overcook).
- Toss herbs, watercress, sesame seeds (if using), reserved white and pale green parts of scallions, remaining 1 tsp. vinegar, and a pinch of salt in a medium bowl. Build burgers with buns, patties, herb mixture, pickles, and reserved sauce.
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SESAME SALMON WITH QUICK-PICKLE CUCUMBERS
From producemadesimple.ca
Estimated Reading Time 1 min
- Quick-Pickle Cucumbers: Stir the vinegar with the sugar and salt. Place the cucumber slices in a large jar; pour the vinegar mixture overtop. Cover and refrigerate for at least 1 hour or up to 6 hours.
- Salmon: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or foil. Stir the maple syrup with the soy sauce, sesame oil and ginger. Brush half of the sauce over the salmon fillets. Marinade for 15 minutes. Transfer salmon to prepared baking sheet.
- Roast for 8 to 10 minutes or until cooked through and flakes easily. Serve salmon with reserved sauce and pickled cucumbers; garnish with sesame seeds and green onions.
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