So let me tell you that this is NOT as complicated as the recipe looks! Some recipes tend to throw us right off right? Especially when all you really want is something super simple like I always do…
I wanted something Thai, something Indian and something basically Asian in general… I didn´t know WHAT I really wanted!!! I basically wanted something with a zing…so I found this recipe on the foodnetwork site… and tweeked it my way…
It´s been a whirlwind week… I can´t even tell you… that´s why this super fun, and quick meal did the trick…it gives you a sort of boost… it´s colours and fragrances also just lift your spirits…
Salmon thai-ish burgers with Asian slaw…
- 2 200 grams salmon fillets, skin and fat removed
- 3 teaspoons finely grated ginger
- 2 teaspoons crushed garlic
- 2 tablespoons chopped spring onions
- a handful of fresh coriander, chopped
- 1 tablespoon curry powder
- 1 teaspoon salt
- 1/2 tablespoon table grind pepper
- 1 egg, beaten
- 1/2 cup crushed panko breadcrumbs
- fresh lime juice
- Vegetable oil, for greasing
- Asian Slaw:
- 3 tablespoons rice wine vinegar
- 3 teaspoons ponzu sauce
- 1 tablespoon sugar
- 1/2 tablespoon salt
- Pinch black pepper
- Juice of 3 limes
- 2 seedless cucumbers, peeled, seeded and julienned
- 1 red bell pepper, julienned
- 1/2 head green cabbage, shredded
- 1/2 head red cabbage, shredded
- First poach the salmon for about 10 minutes in water, adding some peppercorns, salt and Kaffir lime leaves if you have them, if not don´t worry.
- Meanwhile, make the curried mayonnaise by simply taking 4-5 tablespoons of Japanese mayonnaise (kewpie) and add 2 tablespoons curry powder and mix.
- Break the egg into a small bowl and lightly whisk it. Use only half the egg at first in the mixture as I find that 1 whole egg is sometimes too much. Once the salmon is poached, flake gently into a bowl and combine with the ginger, garlic, spring onions, fresh coriandersalt, pepper and egg in a mixing bowl and mix well. Add 2 teaspoons of the curried mayo. Form the salmon into equal sized patties, and coat the tops and bottoms with the crushed breadcrumbs.
- Lightly oil a grill or griddle over medium heat. You will want to cook a small portion of the mixture to test for seasoning and then adjust with salt and pepper, as needed. Cook the patties, about 2-3 minutes per side.
- It is best to make the Asian slaw ahead of time and let sit for at least 1 hour to allow the flavors to really blend together.
- Combine the rice wine vinegar, ponzu, sugar, salt, pepper, lime juice, cucumbers, peppers and cabbages in a large mixing bowl and mix well. Taste for acid and seasoning and adjust with lime and salt, if needed.