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.

Asian Beef Skewers with Peanut Dipping Sauce

Main, Meat | January 25, 2016 | By

This is one of those recipes that you wish you’d made for last week’s dinner party! It’s not brain surgery, but it will make you look like a five-star chef (well, maybe a four-star chef). Selecting the right beef is the key here. I like to use a cut of beef that’s lean, yet tender. Often times, I’ll use beef tenderloin because it’s my favorite cut. But that can be pricey! Flank steak works perfectly as well. This dish is great for a pick-up starter or as a main served with a side salad and sticky rice.

Asian Beef Skewers with Peanut Dipping Sauce
 
Author:
Serves: 6
Ingredients
For the Skewers
  • ¼ cup reduced sodium soy sauce
  • 3 tablespoons hoisin sauce
  • 3 tablespoons sherry
  • 1 tablespoon honey
  • 2 scallions, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • ¼ teaspoon red pepper flakes
  • 1 ½ pounds flank steak
  • Wooden skewers
  • Sesame seeds
For the Sauce
  • ¼ cup light soy sauce
  • ¼ cup rice wine vinegar
  • ½ teaspoon grated fresh ginger
  • 2 tablespoons peanut butter
  • 1 tablespoons lime juice
  • ¼ teaspoon red chili flakes
Instructions
  1. In a small bowl, whisk together soy sauce, hoisin sauce, sherry, honey, green onions, garlic, ginger, and red pepper flakes.
  2. Cut flank steak across grain on a diagonal into ¼-inch pieces. Place meat in a large sealable plastic baggie. Pour sauce mixture over meat and refrigerate at least 2 hours, or overnight.
  3. Soak skewers in water for at least 30 minutes. Preheat an outdoor grill on high heat. Thread the meat onto skewers.
  4. Grill skewers 3 minutes per side for medium to medium rare, or to desired doneness.
  5. Garnish with sesame seeds and chopped scallions. Serve with dipping sauce.
Peanut Dipping Sauce
  1. Add all ingredients into a food processor or blender until well-blended. Serve on the side with beef skewers.
Notes
You can use any tender beef for this recipe.

Adapted from: Vivan Chu