Soy Glazed Salmon Burger Wginger Lime Aioli Recipes

GINGER-GLAZED SALMON

Steps:

• Combine the olive oil, soy sauce, sesame oil, ginger, maple syrup, Chinese mustard, sriracha and garlic in a large bowl. Pour one-third into a small bowl and reserve. Add the salmon fillets to the large bowl. Marinate, covered, in the refrigerator for 30 minutes.
• Heat a large nonstick skillet over medium-high heat. Add a drizzle of olive oil to coat the skillet. Add the salmon skin-side down and cook until crispy, about 5 minutes. Baste the flesh side with the reserved marinade. Flip and cook until the salmon is cooked through and the flesh side is golden brown, an additional 3 to 4 minutes. Top with the scallions.

GINGER-GLAZED SALMON

Steps:

• Combine the olive oil, soy sauce, sesame oil, ginger, maple syrup, Chinese mustard, Sriracha and garlic in a large bowl. Pour one-third of the mixture into a small bowl and reserve. Add the salmon fillets to the large bowl. Cover and let marinate in the refrigerator for 30 minutes.
• Heat a large nonstick skillet over medium-high heat. Add a drizzle of olive oil to coat the skillet. Add the salmon skin-side down and cook until crispy, 5 minutes, lowering the heat if the glaze starts to get too dark in the pan. Baste the flesh side with the reserved marinade. Flip and cook until the salmon is cooked through and the flesh side is golden brown, 3 to 4 more minutes. Transfer to a platter and top with the chopped scallions and sesame seeds.

SOY-GLAZED SALMON BURGER W/GINGER-LIME AIOLI

Steps:

• Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
• To make the aioli, combine the first six ingredients (mayonnaise, sour cream, minced garlic, minced ginger, freshly squeezed lime juice and salt) in a bowl and mix well. Reserve 2 tablespoons for the patties and cover and refrigerate the remainder until serving.
• To make the glaze, combine the soy sauce, honey and rice vinegar in a small, heavy fire-proof saucepan. Mix the cornstarch and 1 tablespoon white wine in a small bowl until smooth and add to the soy mixture. Place on the grill rack and stir the mixture until it boils and thickens slightly, about 3 minutes. Set aside.
• To make the patties, combine the reserved 2 tablespoons aioli with the egg, sour cream, lime juice and chile sauce in a large bowl and whisk to blend well. Add the chopped salmon, onion, cilantro, bread crumbs and salt. Handle the salmon as little as possible to avoid compacting it, mix well. Coat your hands with vegetable oil and divide the mixture into 4 equal portions and form the portions into patties to fit the buns.
• When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook until browned on the bottom, about 3 minutes. Turn the patties and brush the cooked side with soy glaze. Cook, turning and brushing frequently with the glaze, just until opaque throughout, 4 to 5 minutes longer. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.
• To assemble the burgers, top each bun bottom with an equal portion of the cucumber strips, a patty and an equal portion of the aioli. Add the bun tops and serve.