Friday, June 29, 2012

Salmon Burgers with Pickled Cucumbers and Onions



The weather has turned on us!  Yesterday, it was 101 degrees!  Definitely a day for indoor activities.  It was time to face the dreaded pantry.  Time to find what food stuff was lurking at the back of the shelves.  I stock up for the winter anticipating the blizzard that will keep us in and cooking in the fireplace for days on end.  Another winter has passed without impassable roads and there were cans and boxes of various things that needed to be used.  There were two tins of wild Alaskan salmon among the sardines and tuna.  I pulled out a recipe that we like with fresh salmon and decided to substitute the tinned.  While the fresh is best, the tinned was first runner up.

The pickled cucumbers and onions are quick, easy and the perfect topping.   Both the pickles and the salmon burger were inspired by a recipe in Cooking Light.


Pickled Onions and Cucumbers


1/3 cup water
1/4 cup rice wine vinegar
2 tsp sugar
1/2 tsp minced garlic
1/2 tsp minced fresh ginger
1/4 tsp crushed red pepper
24 (or so) thin English cucumber slices
1 small red onion, thinly sliced

Combine the first six ingredients in a saucepan and bring to a boil.  Add the cucumber and onion and bring back to a boil.  Cover with a lid and remove from the heat.  Let stand 30 minutes.  Can be made ahead and refrigerated.  Bring to room temperature before topping the salmon burger.


Salmon Burger 


1/2 cup fine bread crumbs
1/3 cup chopped green onions
1 Tbsp low-sodium soy sauce
1 1/2 tsp grated fresh ginger
1 tsp grated lime zest
2 six-ounce cans of wild Alaska salmon, finely chopped
2 egg whites, slightly beaten
1 1/2 Tbsp dark sesame oil
2 tsp vegetable oil
2 Tbsp hoisin sauce

Combine the first seven ingredients and mix well.  Divide into two large patties and one small (dog-sized) patty--about 1/2 inch thick.

Heat the oils in a heavy skillet and saute the burgers until nicely browned on both sides.  Brush the tops with the hoisin sauce.  Place on toasted sesame buns and top with the pickled cucumber and onions.  Serve the dog-sized patty plain!!

ENJOY!