Thai Salmon Burgers Recipe 455 Recipes

THAI SALMON BURGERS RECIPE - (4.5/5)

Steps:

• Combine all the ingredients together for the sauce: the sweet chili sauce, fish sauce, coconut milk, brown sugar, garlic cloves, peanut butter, ginger, lime juice, soy sauce and peanut oil. Whisk until combined and fairly smooth. Scoop out about 1/4 cup of the sauce and set it aside. Place the rest in a small saucepan and bring to a boil, then reduce to a simmer and cook for 3-4 minutes until slightly thickened. Set aside. Add salmon to the bowl of a food processor and pulse until it's somewhat ground. You can also chop the salmon very finely with a sharp knife. In a large bowl, combine the ground salmon with the salt, pepper, sliced green onions, panko bread crumbs, egg and 1/4 cup of sauce that you set aside. Mix until just combined, making sure everything is incorporated. The patties can be slightly difficult to put together since they are so "wet." So to cook them, I heated a large nonstick skillet over medium-high heat, added 1 tablespoon of peanut oil then quickly formed the patties one at a time, placing them in the skillet. Cook for 3-5 minutes, until you can see the edges brown and the salmon becoming opaque so the burgers flip easily. Flip gently but quickly, and cook for another 3-5 minutes or until the burgers are cooked through. The salmon cooks quickly so keep a close eye on them, you dont want a dry burger! To make the slaw, quickly throw together the cabbage, carrots and peanuts, tossing well. Add 3-4 tablespoons of the sauce, then toss well to coat. Add additional sauce if desired. Place each burger on a bun and top with a heaping spoonful of the slaw and additional sauce if desired. *Because of how wet the patties are, I am not sure how these would hold up on an outside grill.

PERFECT SALMON BURGERS

Steps:

• Cut three-quarters of the salmon into 1/4-inch pieces. Put in a large bowl. Cut the rest of the salmon into chunks; transfer the chunks to a food processor along with the mustard, mayonnaise, lemon juice, lemon zest and cayenne. Pulse to make a paste. Add the pureed salmon mixture to the bowl with the diced salmon. Add the scallions, 2 tablespoons panko, 1/2 teaspoon salt, and black pepper to taste. Gently mix until just combined.
• Line a baking sheet with parchment paper and brush with olive oil. Divide the salmon mixture into 4 mounds on the parchment paper. With damp hands, pat into 4-inch-wide, 3/4-inch-thick patties. Cover loosely with plastic wrap and refrigerate at least 30 minutes.
• Preheat the broiler. Spread the remaining 1 cup panko on a plate. Press both sides of the salmon patties in the panko. Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the patties (in batches if necessary) and cook until browned on the bottom, 3 to 4 minutes, adjusting the heat if necessary. Turn and cook until the other side is browned and the patties feel springy in the center, 3 to 4 more minutes. Transfer to a paper towel-lined plate to drain; season with salt.
• Meanwhile, arrange the buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes. Serve the patties on the buns; top with tartar sauce and arugula.

ONE-PAN THAI GREEN SALMON

Steps:

• Heat the oven to 200C/180C fan/ gas 6. Put the oil in a deep roasting tin or dish about 30 x 25cm and toss through the shallots, chilli, potatoes and lemongrass. Roast for 10 mins until fragrant, keeping an eye on the shallots to ensure they don't burn. Remove from the oven and stir in the curry paste to coat everything. Return to the oven for 2 mins until its aroma is released before mixing in the coconut milk and 200ml stock. Put back in the oven again for 15-20 mins until the sauce is slightly thickened and the potatoes are turning tender.
• Season to taste with the fish sauce and sugar, then stir through the courgette ribbons and spinach. Add another 50ml-100ml stock now if the sauce is too thick, but be aware that the courgette and spinach will release some water as well. Nestle the salmon fillets in the sauce and bake for a further 10-15 mins until the salmon is cooked to your liking.
• Add the lime juice and taste the sauce for a balance of sweet and sour, adding more lime juice and fish sauce, if you like. Scatter over the spring onions, if using, along with the herbs and chilli. For a more filling meal, serve with rice or noodles and the lime wedges on the side.

SALMON BURGERS

Steps:

• Cut the salmon into large chunks, and put about a quarter of it into the container of a food processor, along with the mustard. Turn the machine on, and let it run - stopping to scrape down the sides if necessary - until the mixture becomes pasty.
• Add the shallots and the remaining salmon, and pulse the machine on and off until the fish is chopped and well combined with the puree. No piece should be larger than a 1/4 inch or so; be careful not make the mixture too fine.
• Scrape the mixture into a bowl, and by hand, stir in the bread crumbs, capers and some salt and pepper. Shape into four burgers. (You can cover and refrigerate the burgers for a few hours at this point.)
• Place the butter or oil in a 12-inch nonstick skillet, and turn the heat to medium-high. When the butter foam subsides or the oil is hot, cook the burgers for 2 to 3 minutes a side, turning once. Alternatively, you can grill them: Let them firm up on the first side, grilling about 4 minutes, before turning over and finishing for just another minute or two. To check for doneness, make a small cut and peek inside. Be careful not to overcook. Serve on a bed of greens or on buns or by themselves, with lemon wedges and Tabasco or any dressing you like.

GRILLED THAI SALMON

Steps:

• Heat grill to high. Place the fish in a shallow baking dish, then grill for 4-5 mins until cooked through, but still a little pink in the centre. Cover and set aside.
• Heat a wok, add the oil, then stir-fry the ginger, chilli and spring onions for 2-3 mins. Stir in the soy, sugar and a splash of water, then take off the heat. Throw in the coriander and serve immediately with the salmon. Delicious with rice or noodles.

SUPERHEALTHY SALMON BURGERS

Steps:

• Tip the salmon into a food processor with the paste, ginger, soy and chopped coriander. Pulse until roughly minced. Tip out the mix and shape into 4 burgers. Heat the oil in a non-stick frying pan, then fry the burgers for 4-5 mins on each side, turning until crisp and cooked through.
• Meanwhile, use a swivel peeler to peel strips of carrot and cucumber into a bowl. Toss with the vinegar and sugar until the sugar has dissolved, then toss through the coriander leaves. Divide the salad between 4 plates. Serve with the burgers and rice.

SUPER HEALTHY SALMON BURGERS

Steps:

• Tip the salmon into a food processor with the paste, ginger, soy and chopped coriander.
• Pulse until roughly minced.
• Tip out the mix and shape into 4 burgers.
• Heat the oil in a non-stick frying pan, then fry the burgers for 4-5 mins on each side, turning until crisp and cooked through.
• Meanwhile, use a swivel peeler to peel strips of carrot and cucumber into a bowl.
• Toss with the vinegar and sugar until the sugar has dissolved, then toss through the coriander leaves.
• Divide the salad between 4 plates.
• Serve with the burgers and rice.
• *THAI SALMON SKEWERS:.
• Mix the curry paste, ginger, soy and oil with 1 tsp honey and seasoning.
• Marinate the salmon chunks in the curry mixture for 10 minutes
• Cut 1 red pepper and 1 courgette into chunks, then thread onto skewers with the salmon.
• Griddle for 8 mins, turning, until the salmon is cooked through.
• **TIP:.
• Oily fish makes a heart-healthy alternative to red meat burgers. This recipe would also be delicious with tuna steaks.

GRILLED THAI SALMON BURGERS WITH PEANUT SAUCE

Steps:

• Chop salmon by hand or with processor till chopped but not mushy.
• Place salmon in large bowl.
• Add green onions, chili paste, ginger, and tamari or soy sauce, and mix well.
• Add just enough bread crumbs to bind together (about 4 tsp)
• Form mixture into 4 patties 1/2 " thick and refrigerate for 30 minutes.
• To prepare sauce, combine peanut butter, tamari or soy sauce, oil, vinegar, water and garlic.
• Whisk together till smooth.
• preheat grill to medium high.
• Lightly spray sheet of foil with spray and place on grill.
• Place salmon burgers on foil.
• grill 3-4 minutes each side, careful not to overcook.
• Serve right away with sauce.
• prep time includes chill time.