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
- 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.
- 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.
- 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.