Miso Salmon Burgers 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 BURGER

Steps:

• Heat the sesame oil in a medium sized pan over medium-high heat. Add garlic, ginger, and green onions. Saute until fragrant.
• In a small bowl combine miso and shoyu. Whisk until well incorporated. Then add this mixture to the pan and continue to saute for another minute. Remove from the heat and set aside.
• Roughly chop about 1/4 of the salmon and add to a food processor. Pulse just until a paste begins to form. Set aside. Dice the remaining salmon in to small pieces. Combine the salmon from the food processor in to the diced salmon.
• Add the miso mixture to the salmon and stir to combine. Then add egg and panko. Mix until well incorporated and you are able to form patties.
• Add avocado oil to a medium size pan over medium-high heat. Roll mixture into burger shapes and place in pan. Cook for 2-3 minutes on each side being careful not to overcook the salmon.
• Serve immediately on a bun or with a side of sticky white rice. Enjoy!

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-GINGER MARINATED GRILLED SALMON

Steps:

• Whisk together the miso, mirin, vinegar, soy sauce, green onions, ginger, and sesame oil in a small bowl. Place the salmon in a baking dish, pour the marinade over, and turn to coat. Cover and marinate for 30 minutes in the refrigerator.
• Heat grill to high. Remove the fish from the marinade and season with salt and pepper. Grill the salmon, skin side down, with the cover closed, until golden brown and a crust has formed, about 3 to 4 minutes. Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness. Drizzle with a little yuzu juice, if desired, and serve.

MISO BURGERS WITH MINT & POMEGRANATE SLAW

Steps:

• Heat oven to 220C/200C fan/gas 7. Cook the bulghar in a small pan of water for 5 mins. Meanwhile, heat the oil in a large non-stick frying pan and fry the onions and garlic, stirring, for 5 mins or until starting to turn golden. Add the carrots and chilli, and cook, stirring frequently, for 5 mins until the carrots soften. Add the cumin, ground coriander, coriander stalks and lime zest, and stir well.
• Tip the chickpeas into a bowl and crush with a masher or fork, then add the eggs and miso to form a chunky paste.
• Drain the bulghar well and stir into the spicy vegetables. Take off the heat, shape into eight burgers and place on a baking sheet lined with baking parchment. Bake in the oven for 15-20 mins or until firm and starting to turn golden.
• For the slaw, combine all the ingredients in a big bowl with the lime juice and coriander leaves. Serve with the burgers and lime wedges for squeezing over.

MISO SALMON

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Fill a large skillet with about 1 inch of water and bring to a boil. Poach fish just until cooked on the outside, about 2 minutes per side. Transfer fillets to a broiler pan.
• In a small bowl, stir together the miso paste, sake, brown sugar, sesame seeds, sesame oil, water, salad dressing and rice vinegar. Spread this over the tops of the salmon fillets.
• Bake for 15 minutes in the preheated oven, or until almost cooked through. Switch the oven to broil, and broil until the top is browned and bubbly, about 5 more minutes. Cut fillets into portions to serve.

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.

GRILLED MISO SALMON WITH RICE NOODLES

Steps:

• Boil the noodles for 3 mins in a large pan, drain and rinse under cold water through a sieve and set aside to drain completely.
• Heat the grill to high. Mix together the miso paste, balsamic vinegar, soy sauce and paprika to make the miso glaze and brush over the salmon fillets with a pastry brush. Lay the salmon skin side down on a greased baking tray and grill for 6-8 mins until just cooked through.
• Heat the oil in a wok and stir-fry the garlic, ginger, spring onions and chillies for a couple of mins until soft, then add the cooked noodles, beansprouts and coriander. Toss everything together until well combined and turn off the heat. To finish, stir the fish sauce into the stir-fried vegetables and noodles, then pile onto plates, topping with the salmon.