Asian Salmon Burgers with Asian Cucumber Relish and Fried Sesame Wontons Strips

Total Time:
1 hr 5 min
30 min
30 min
5 min

4 servings

  • 1 large egg white
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 3/4 pound skinless salmon fillet, cut into 1/4-inch dice
  • 3/4 cup panko crumbs
  • 1/4 cup minced green onions
  • 2 tablespoons vegetable oil
  • 3 cups mesclun greens, washed and spun dry
  • 4 shizu leaves, julienned
  • 2 teaspoons olive oil
  • Asian Cucumber Relish, recipe follows
  • Fried Wonton Strips, recipe follows
  • Sprigs fresh cilantro, garnish
  • Preheat the oven to 400 degrees F.

  • In a medium bowl, whisk together the egg white, soy sauce and sesame oil. Add the salmon, 1/4 cup of the panko, and the green onions and mix. Form into 4 equal patties.

  • Place the remaining panko in a shallow dish. Dredge the patties in the panko to coat evenly on both sides.

  • In a large, non-stick ovenproof skillet, heat the vegetable oil over medium heat. Add the salmon patties and cook for 1 minute. Turn, place in the oven and cook until medium-rare, about 3 minutes. Remove from the oven.

  • In a bowl, toss together the mesclun, julienned shizu leaves and the olive oil, and lightly season with salt and pepper. Divide the mixture among 4 plates and place the salmon burgers in the center. Top with the cucumber relish and garnish with the wonton strips and cilantro sprigs. Serve immediately.

Asian Cucumber Relish:
  • 1/2 cup peeled, seeded, julienned cucumber

  • 1/2 teaspoon salt

  • 1/4 cup peeled, julienned daikon

  • 1/4 cup peeled, julienned carrot

  • 1 tablespoon fresh lime juice

  • 2 teaspoons fish sauce

  • 2 teaspoons minced fresh cilantro leaves

  • 1 teaspoon mirin

  • 1 teaspoon minced Thai chile, or other red chile

  • Toss cucumbers with salt in colander. Place colander in sink or over bowl and let stand 15 minutes. Press down on cucumbers to release moisture. Rinse, drain and pat dry.

  • Combine cucumbers with remaining ingredients. Toss to coat. Cover and refrigerate for 15 minutes. Serve on top of Asian Salmon Burgers.

  • Yield: about 1 cup

Fried Sesame Wonton Strips:
  • 1/4 cup sesame seeds, toasted

  • 1 teaspoon salt

  • 5 cups vegetable oil

  • 20 wonton skins

  • 1 tablespoon cornstarch dissolved in 2 tablespoons water

  • In a small bowl, stir together sesame seeds and salt.

  • In a heavy 5-quart pot, heat the oil to 360 degrees F.

  • Brush 1 side of each wrapper with the cornstarch mixture and sprinkle on both sides with the seeds. Cut the wrappers into 1/4-inch strips and add to the oil in batches. Fry until crisp and golden, about 30 seconds. (Some seeds will fall off during frying.)

  • Remove and drain on paper towels and season lightly with additional salt. Serve as a garnish for the salmon burgers.

  • Yield: 4 servings

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