Soy-ginger glazed salmon burger with crispy Asian slaw

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We love salmon in my family – although our tastes differ when it comes to preparation method – broiled, grilled, in curries, steamed etc. But, what we all enjoy is a juicy and well-seasoned salmon burger!

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I have made salmon burger in various ways before – primarily changing up the seasoning mix. However, I had never made one infused with Asian flavors of soy, ginger and sesame. Last night seemed to be the time for it! I had all the ingredients I would need making it a snapt to proceed!

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This is a three part recipe – salmon patty, soy-ginger glaze and Asian slaw. Once you gather all the ingredients, it’s pretty fast to assemble. You could skip the slaw but I think you will miss it. 🙂 I personally think this particular burger is elevated to a whole new level with the addition of the fresh, crunchy topping. You have various options for the slaw – a combo green and purple cabbage with some tart apple, a combination of Napa cabbage with red onions and radish etc. Served on a lightly buttered and toasted bun, topped with a smattering of the slaw, this burger will likely become a family favorite!

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Soy-ginger glazed salmon burger with crispy Asian slaw

  • Servings: 4
  • Print

Ingredients
Salmon Burger Patty
1 1/4 lbs salmon
1/2 inch ginger, finely minced
2-3 tablespoons finely chopped cilantro
3 tablespoons finely minced onions or green onions
1 tablespoon Asian chili sauce or sambol oelek
1/4 cup panko or regular breadcrumbs
1 tablespoon low sodium soy sauce
1 egg, lightly beaten

Soy-ginger glaze
1/4 cup low sodium soy sauce
2 tablespoons honey
1 tablespoon brown sugar, optional
1/2 teaspoon minced ginger
1/4 teaspoon ground ginger

Asian slaw
3 cups of shredded and thinly sliced Napa cabbage
1/4 cup thinly sliced red onion
5-6 red radishes, cut into thin strips
1 tablespoon finely chopped cilantro

Preparation
1. Start by mincing the salmon either in a food processor or using a knife. If using a processor, take care not to over process as salmon will very easily turn into a “paste”.
2. Combine salmon with rest of the patty ingredients. Cover and set aside while you prepare the glaze.
3. In a small saucepan, combine the glaze ingredients and simmer on low-medium heat for about 5 minutes till the sauce thickens and become syrupy. Transfer to a small bowl and let cool.
4. Combine all the slaw veggies in a bowl.
5. Heat a griddle over medium/medium-high heat. Cook salmon patties for about 4 minutes per side till it is golden and cooked through.
6. Toast the hamburger buns with a very light spread of butter.
8. Toss the slaw veggies with the soy-ginger glaze.
9. Assemble the burger, drizzling bit of the glaze on the patty. Top with the tossed slaw and ENJOY!

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