Wild Salmon Burgers with Broccoli Slaw

Main, Seafood | January 26, 2016 | By

I adore Norwegian salmon having lived in Scandinavia for three years. It’s fatty and melts in your mouth. However, I prefer wild salmon for this burger recipe because it’s not as oily and stays nice and firm when cooked properly. And it maintains that beautiful pink color when cooked. It grinds up nicely in the food processor — just make sure to remove the skin! I don’t like to waste the salmon skin so I broil it up in my toaster oven for a crunchy snack! Not feeling the bun? This burger is also great on top of a green salad. So many options. Enjoy!

Wild Salmon Burgers with Broccoli Slaw
 
Author:
Serves: 4
Ingredients
For Salmon Burgers
  • 1 pound skinless wild salmon fillet, cubed
  • 2 garlic cloves, minced
  • 1 medium shallot, chopped or 3 tablespoons chopped red onion
  • 1 tablespoon sambal oelek (red chili paste)
  • 2 tablespoons fish sauce
  • 1 tablespoon fresh grated ginger
  • ½ lime, juiced
  • 2 tablespoons light mayonnaise
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon chopped fresh mint
  • ¼ cup panko bread crumbs
  • 2 tablespoons canola oil
For Broccoli Slaw
  • ½ bag broccoli slaw mix
  • 1 cup chopped fresh kale
  • ¼ cup chopped fresh cilantro
  • 1 cup shredded purple cabbage
  • ¼ red onion thinly sliced
  • 1 carrot, shredded
  • 2 tablespoons rice vinegar
  • 1 tablespoon mayonnaise
  • 2 tablespoons canola oil
  • 1 teaspoon sugar
  • 1 teaspoon fresh lime juice
  • 1 jalapeno pepper, chopped
  • Optional: Whole wheat hamburger buns
Instructions
  1. In a food processor pulse salmon pieces until ground up. In a large bowl, combine well the salmon, garlic, shallots, sambal oelek, fish sauce, ginger, lime juice, mayonnaise, cilantro and mint. Add in the panko bread crumbs and form burger patties.
  2. Heat oil on medium high in a large frying pan on stove. Fry salmon burgers on each side until well browned on each side, about 4 minutes.
  3. Combine all ingredients for broccoli slaw in a large bowl and top burgers with slaw when ready to serve with buns.
Notes
Sambal oelek (red chili paste) can be found at specialty markets and select grocery stores.

Tom Yum Soup with Chicken & Shrimp

Your palate will be singing with this traditional Thai seafood soup! Known for it’s spicy and sour flavor, and fragrant spices and herbs, shrimp is usually the main ingredient. I’ve changed it up a bit with the addition of chicken. But any seafood or protein will do. This soup is a staple in most Thai restaurants and I’ve taste-tested quite a few. My version is a healthy alternative to Tom Yum soup made with full-fat coconut milk. Make sure to read the ingredients before ordering when dining out. Or, just make this easy, healthy version at home!

Tom Yum Soup with Chicken & Shrimp
 
Author:
Serves: 4
Ingredients
  • 1 tablespoon canola oil
  • 2 stalks lemon grass, white soft insides only, coarsely chopped
  • 1 tablespoon grated fresh ginger
  • 1 small onion, chopped
  • 2 Thai chili peppers, seeds removed and sliced
  • 3 cups reduced sodium chicken broth
  • Zest from ½ lime
  • ¼ cup freshly squeezed lime juice
  • 2 tablespoons fish sauce
  • 2 tablespoons sugar
  • 2 kaffir lime leaves (fresh or dried)
  • 2 tablespoons sambal oelek (red chili paste)
  • 1 small can diced tomatoes, drained
  • 4-5 button mushrooms, sliced very thinly
  • Handful of snow peas
  • 1 small can water chestnuts, drained
  • ½ pound boneless skinless chicken breast, sliced very thinly
  • ½ pound shrimp, peeled and deveined
  • 5-6 large basil leaves, chopped
Instructions
  1. In a small pan, heat oil and add lemon grass, ginger, onion and chili peppers. Cook until just soft. Set aside.
  2. In a large saucepan, combine chicken broth, lime juice, lime zest, fish sauce, sugar, and kaffir lime leaves. Bring to a boil and reduce to a simmer for 15 minutes. Remove kaffir lime leaves. Add in sambal oelek, tomatoes, cooked vegetables, mushrooms, snow peas, and water chestnuts. Simmer for another 5 minutes.
  3. Add in chicken and shrimp cooking until just done, about 2 minutes, taking care not to overcook. Ladle into soup bowls. Top with fresh basil to garnish.
Notes
Can be served over rice noodles. Sambal oelek and kaffir lime leaves (fresh or dried) can be found at specialty Asian markets and select grocery stores.

Wasabi Seared Tuna

wasabi seared tuna

Main, Seafood, Starters | January 23, 2016 | By

Watch the recipe video on the Asian Caucasian YouTube Channel

When my sister-in-law, Laurel, first introduced me to this amazing dish she served it whole as an entree. So delish, but I’m not a big fan of thick tuna steaks, so I decided to slice it thinly and serve it as an appetizer. Let me tell you, it’s always a big hit with my dinner guests! It’s on the light side so it won’t fill you up before your main meal. Make sure you watch carefully when you’re searing the tuna because it can get overcooked very quickly. I prefer mine rare on the inside so it takes very little time to sear. The wasabi peas are not at all spicy, but give the tuna a pretty outside color and nice texture. This starter dish is made to impress!

5.0 from 3 reviews
Wasabi Seared Tuna
 
Author:
Serves: 4
Ingredients
  • 1 cup wasabi peas
  • 1 tablespoon black sesame seeds
  • 2 medium sized, thick sushi grade ahi tuna or yellowfin tuna steaks
  • 3 tablespoons canola oil
  • Salt & pepper
  • Wasabi paste
  • Dipping Sauce:
  • ¼ cup low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon grated fresh ginger
  • ¼ teaspoon red pepper flakes
  • 1 chopped green onion for garnish
Instructions
  1. Pulse wasabi peas in a food processor until it forms a course powder. Place in a shallow dish for dredging such as a pie pan. Pat dry the tuna steaks and brush one tablespoon of canola oil on both sides. Sprinkle both sides with salt and pepper. Dredge tuna on all sides in wasabi peas to coat. Heat a medium cast iron skillet on high heat. Sear tuna for 3 minutes on first side and 2 minutes on second side until nicely seared on the outside and rare on the inside. Make sure to sear the sides as well. Take out of skillet and let rest on cutting board for 5 minutes. Slice thinly against the grain and serve with dipping sauce and wasabi paste.
  2. For the dipping sauce: Whisk together soy sauce, rice vinegar, ginger, and pepper flakes in a small bowl. Top with green onions to garnish and serve alongside tuna slices.
Notes
The tuna can also be left whole and served as a thick seared tuna steak as an entree, along with a side of sticky rice and nice ginger salad.

Adapted from: Laurel Schwartz

Shop products featured in this recipe:

  wasabi peasrice vinegarsoy saucewasabi pasteblack sesame seeds

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