Japanese Salmon Burgers
by Katie Chin, Tastemaker in Residence
My dear friend Katie Workman recently published the amazing cookbook, Dinner Solved!, and I’m here to give away a copy of her book and share one of her mouth-watering recipes! Katie was the editor for the cookbook my late mother Leeann and I did together in 2001 (Everyday Chinese Cooking) and has become a life long friend. I’m so proud that Katie has become a best-selling cookbook author in her own right and inspires busy families how to cook delicious and healthy food every day.
Katie’s Japanese Salmon Burger recipe really caught my eye because it’s easy to make and filled with delicious and exotic flavors that are unexpected on a busy weeknight (of course, you should also savor this recipe on a lazy weekend) and is loaded with healthy DHAs from the salmon for your kids’ brain development.
2/3 cup panko, or other dried bread crumbs
1 Tbsp milk
1/4 cup finely minced onion
1 Tbsp soy sauce
Kosher or coarse salt and freshly ground black pepper, to taste
1 lb skinless fresh salmon fillet, checked for bones and finely chopped
(see if the fish monger can do this for you)
1 tsp sesame oil
2 tsp finely minced fresh ginger
1 Tbsp canola or vegetable oil
For serving (optional)
4 hamburger rolls
Make the burgers
- Place the panko and milk in a bowl and combine well. Add the onion, soy sauce, and salt and pepper and stir to combine. Add the salmon and, using your hands, gently mix everything together until well combined.
- You can continue with Step 3 or see the Fork in the Road for another option.
- Gently mix in the sesame oil and fresh ginger. Form the salmon mixture into 4 patties. If you have time, let them sit in the fridge for 30 minutes or so to firm up.
- Heat the oil in a heavy skillet, preferably cast-iron, over medium-high heat. Add the patties and cook, turning them only once, until they are cooked the way you like them, about 4 minutes on each side for medium-rare. Flip them carefully; salmon burgers are a bit more delicate than their beefy cousins. 5. If you like, serve the patties on rolls with radishes, pickled ginger and avocado.
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