The three kings! My fanciful name for three delicious dressings for this salmon burger: Sriracha mayo, Thai basil-cilantro sauce, and guacamole.They are a kingly taste indeed; spicy, sour, sweet, salty, and savory.
Salmon Burger (adapted from Skinnytaste)
Prep time: 15 minutes
Cooking time: 8 minutes
1 pound salmon steak, cut off the skin and bones
1/2 small red onion
2 large cloves garlic, minced
6 tablespoons Panko bread crumbs
2 tablespoons milk
1 large egg, lightly beaten
1 tablespoon soy sauce
Juice of 1/2 fresh lime
2 teaspoons oil
Mince the salmon after it has been deskinned and deboned. Add the onion, garlic, bread crumbs and milk. In a small bowl, add the egg and beat lightly with a fork. Add the soy sauce and the fresh lime juice. Pour on the salmon mixture and combine. Pat gently into four patties.
Heat the oil in a skillet. Fry each patty for 4 minutes on one side, flip them over, and fry again for another 4 minutes. Serve on a bed of fresh arugula lettuce. The peppery leaves make a nice contrast with the salmon, which needs no spices, except for the following accompaniments:
3 tablespoons mayonnaise (I prefer full fat for the taste; low fat is very sweet)
1 tablespoon Sriracha sauce (more or less, to taste)
1 scallion, minced
Combine all ingredients in a small bowl. Refrigerate any leftovers.
Thai Basil-Cilantro Sauce (adapted from The High Heel Gourmet)
1 cup mint leaves, loosely packed, chopped fine
1 cup cilantro, loosely packed, chopped fine
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 red chili with or without the seeds, or more to taste
1 scallion, chopped fine
1/4 cup vinegar
1 teaspoon salt
2 -4 tablespoons sugar (1/4 cup in original recipe)
Water 1/4 cup
Juice of 1 lime
Boil vinegar, sugar and salt together until dissolved. Let it rest until cool.
Add the cooled syrup to the vegetables, salt, 2 tablespoons sugar, water, and lime juice. Taste the sauce and adjust seasoning. Add a little more sugar if too sour, or a little more salt or vinegar if too sweet. The taste should be tart. Refrigerate leftovers.
2 ripe avocados, mashed
1/3 cup chopped tomatoes
1/2 small red onion, chopped
1 red chile pepper, seeded and chopped, optional
Juice of 1-2 limes or to taste
Salt and pepper
Combine all ingredients in a small bowl. Taste and adjust seasonings. Refrigerate leftovers.