Tuesday, 5 November 2013

Salmon Burgers with Tomato Chutney

Salmon Burgers with Tomato Chutney
Why this recipe works: we use the food processor to get the texture of the salmon pieces right, then we add a little mayonnaise to help bind the mixture. The sweet and sour tomato chutney is the perfect counterpoint to the rich salmon

Salmon Burger with Tomato chutney
Ingredients: serve 4
1 ¼ pounds skinless salmon, cut into 1 – inch pieces
½ cup panko (Japanese – style bread crumbs)
½ cup chopped fresh cilantro
2 tablespoons mayonnaise
8 scallions, minced
3 tablespoons lemon juice salt and pepper
2 tablespoons vegetable oil
1 tablespoons Asian sweet chili sauce
2 beefsteak tomatoes, cored, seeded, and chopped
4 hamburger buns, split

  1. Adjust oven rack to upper third position and heat broiler. Pulse half of salmon in food processor until even mix of finely minced and coarsely chopped pieces appears, about 2 pulses. Transfer processed salmon to large bowl and repeat with remaining salmon. Mix processed salmon with panko, 6 tablespoons cilantro, mayonnaise, 3 tablespoons scallions, 1 tablespoon lemon juice, 1/2 teaspoon salt, and ¼ teaspoon pepper. Form mixture four 3 ½ inch patties. Refrigerate patties for 10 minutes.
  2. Meanwhile, heat 1 tablespoon oil in large nonstick skillet over medium – high heat until shimmering. Add ginger and remaining scallions and cook until fragrant, about 1 minutes. Add chili sauce, tomatoes, and remaining lemon juice and cook until very thick, about 6 minutes. Stir in remaining cilantro and season with salt and pepper. Transfer chutney to bowl and wipe out skillet.
  3. heat remaining oil over medium heat until shimmering. Cook salmon burgers until browned on both sides and center is slightly undercooked, about 4 minutes per side. Meanwhile, lay buns cut side up on rimmed baking sheet and toast under broiler until lightly toasted, about 2 minutes. Arrange burgers on each roll and top with chutney. Serve.

Simple side Sugar snap pea and red pepper salad
Bring 6 cups water to boil in large saucepan. Add 1 teaspoon salt and 1 pound trimmed snap peas and cook until crisp – tender, 1 ½ to 2 minutes. Drain peas, then chill in ice water. Drain peas and dry with paper towels. Whisk together 1 tablespoon rice vinegar, 1/8 teaspoon red pepper flakes, and 2 tablespoons toasted sesame oil in large bowl. Toss dressing with peas and 1 thinly sliced red pepper. Season with salt and pepper. Serve 4

Tool nonstick skillets
In the 50 plus years since they were introduced, nonstick skillets have become must – have kitchen equipment. They make cooking sticky thins (like eggs) and tricky things (like fish) a breeze, but they aren’t everything. When fond is a necessity – in pan sauces, for example – stick to stainless steel. 

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