Ingredients

• 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

Directions

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