Salmon Satay Burgers

By Ellie

4 Person

35 Minutes

0 Calories

Satay is an Indonesian dish of grilled and skewered meat or fish. The distinct flavors of the dish, such as lemongrass, cumin and turmeric, help bring new life to traditional salmon burgers. Omega-3-packed salmon and whole-wheat panko bread crumbs make these burgers a healthy choice. Cucumbers and onions are a virtually calorie-free topping, while providing some great anti-inflammatory benefits.

Ingredients

For the salmon satay burgers:

4 whole-wheat buns
Nonstick cooking spray
Salt and freshly ground pepper, to taste
5 tsp. whole-wheat panko bread crumbs
1 egg, lightly beaten
1 tsp. ground turmeric
2 tsp. ground coriander
2 tsp. ground cumin
2 tsp. chopped fresh cilantro
1 lemongrass stalk, tender inner parts only, finely chopped
1 jalapeno chile, seeds and ribs removed, then finely chopped
2 tsp. finely chopped shallot
1 lb. (500 g) salmon, finely chopped

For the cucumber-onion relish:

1/4 tsp. salt
1 tsp. sugar
3 tsp. rice wine vinegar
1/2 small red onion, quartered and thinly sliced
1 cucumber, peeled and cut into 1/4-inch (6-mm) dice

Method

01

To make the relish, in a bowl, combine the cucumber, onion, vinegar, sugar, and salt and stir well. Let stand at room temperature for 30 minutes, stirring occasionally.
02

In a large bowl, stir together the salmon, shallot, jalapeno, lemongrass, cilantro, cumin, coriander, and turmeric. Add the egg and panko and mix well. Season with salt and pepper and form into 4 patties.
03

Heat a stovetop grill pan over medium-high heat and lightly coat it with cooking spray. Grill the patties until cooked through and golden brown, about 4 minutes per side.
04

Divide the patties among the buns, top generously with the relish and serve immediately.

Related Tags

Salmon Satay Burgers

4.5

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Prep Time 25 Mins
Cook Time 10 Mins
Total Time 35 Mins

02 Ingredients

For the salmon satay burgers:

4 whole-wheat buns

Nonstick cooking spray

Salt and freshly ground pepper, to taste

5 tsp. whole-wheat panko bread crumbs

1 egg, lightly beaten

1 tsp. ground turmeric

2 tsp. ground coriander

2 tsp. ground cumin

2 tsp. chopped fresh cilantro

1 lemongrass stalk, tender inner parts only, finely chopped

1 jalapeno chile, seeds and ribs removed, then finely chopped

2 tsp. finely chopped shallot

1 lb. (500 g) salmon, finely chopped

For the cucumber-onion relish:

1/4 tsp. salt

1 tsp. sugar

3 tsp. rice wine vinegar

1/2 small red onion, quartered and thinly sliced

1 cucumber, peeled and cut into 1/4-inch (6-mm) dice

03 Method

Step 1

To make the relish, in a bowl, combine the cucumber, onion, vinegar, sugar, and salt and stir well. Let stand at room temperature for 30 minutes, stirring occasionally.

Step 2

In a large bowl, stir together the salmon, shallot, jalapeno, lemongrass, cilantro, cumin, coriander, and turmeric. Add the egg and panko and mix well. Season with salt and pepper and form into 4 patties.

Step 3

Heat a stovetop grill pan over medium-high heat and lightly coat it with cooking spray. Grill the patties until cooked through and golden brown, about 4 minutes per side.

Step 4

Divide the patties among the buns, top generously with the relish and serve immediately.

04 Author