Miso Salmon Burger Food

MISO SALMON BURGERS WITH SUGAR SNAP PEAS

Steps:

• Trim the strings from the sugar snap peas (optional) and finely chop the peas into small pieces, enough to make approximately 1 cup.
• Finely mince enough shallots to make approximately ¼ cup.
• Place the prepared shallots and peas into a bowl. Set aside.
• Divide the salmon filet into (approximate) 5-ounce pieces and cut approximately ¼ to ½ of the salmon into chunks [mv_img id="43235"].
• Place the chopped salmon into the bowl with the shallots and peas. Set aside.
• Place the remaining salmon into the bowl of a food processor and pulse lightly until the mixture is ground, but not a paste.
• Transfer the ground salmon to a bowl and season with salt, pepper, teriyaki sauce, miso paste, tahini, honey, and panko crumbs.
• Gently mix to combine and then stir in the salmon chunks, shallots, and peas. DO NOT over mix, but make sure the shallots and peas are evenly distributed. [mv_img id="43246"]
• Form the salmon mixture into 8 patties and chill for 30 minutes.
• Add about 1 tablespoon of grapeseed oil into a large skillet over medium-low heat and working in two batches, cook the salmon burgers for 2 - 3 minutes on the first side, flip, and cook the second side for an additional 2 minutes.
• Serve hot, with or without a bun, and along with the Honey Orange Sauce.

MISO SALMON

Steps:

• In a small bowl, whisk vinegar, honey and 4-1/2 teaspoons miso until smooth. Gradually whisk in 1/3 cup canola oil and sesame oil; set aside. , Spread remaining 4-1/2 teaspoons miso over salmon. Bake at 400° for 12-15 minutes, or until fish just begins to flake easily with a fork., Meanwhile, in a large skillet, heat remaining canola oil over medium heat. Add snow peas, pepper and onion; cook and stir until crisp-tender, 8-10 minutes. Add rice. Cook and stir until heated through. Remove from the heat. Stir in spinach until wilted. Serve with salmon; drizzle with reserved vinaigrette and sprinkle with sesame seeds.

MISO SALMON BURGERS

Steps:

• Heat 1 teaspoon of the oil in a large nonstick pan over medium heat. Saute the garlic, ginger and scallions until softened, 1 to 2 minutes. Add the miso paste and soy sauce until well mixed. Remove from the heat and let cool while you prepare the salmon.
• Dice the salmon, then roughly chop until you can mix it like a meatball. Add to a large bowl.
• Add the miso mixture to the salmon. Stir to combine. Add the panko and egg to the salmon and mix together to bind the burger. Form into small "mini" burgers, about 4 ounces each.
• Heat the remaining 1 teaspoon oil in the same skillet over medium heat. Add the burgers and cook about 2 minutes per side, or to your liking.

MISO-MARINATED SALMON

Steps:

• Stir together the miso, mirin, sugar and sake, if using. Place the salmon fillets on a plate or in a medium food bag and cover with the miso marinade. Leave in the fridge for at least 30 mins or, better still, overnight.
• Heat oven to 200C/fan 180C/gas 6. Lightly oil a baking tray. Use kitchen paper to wipe off the marinade (don't be tempted to wash it off as you will lose some of the flavour). Place the fillets on the baking tray, skin side down. Cook in the oven for 15 mins until the fish flakes easily and is cooked through.
• Meanwhile, make the cucumber salad. Using a vegetable peeler, shave the cucumber into long, thin ribbons. Whisk together the rice wine vinegar, oil and sugar. Toss the cucumber ribbons in the dressing, then curl them up on two plates. Serve with the salmon and some plain white rice sprinkled with toasted sesame seeds.