|Salmon burgers with Japanese coleslaw|
I know what you're thinking. Another Asian recipe? I'm sorry, but I never get tired of Asian food. When in doubt, wok it out. (Rita, that was for you.)
I like salmon, but I don't buy it very often because the good stuff is expensive and I'm just a lowly peon trying to get by in this overpriced city. The last time I was in Norfolk, my mom's friend Kelly was raving about Costco's salmon burgers, and I knew I had to give them a try! On my next trip to the mega-warehouse, I beelined to the frozen foods section (because really, who has time to waste at Costco?) and picked some up. At $15.99 for a twelve-pack, I was pleasantly surprised at how affordable they were. At last, high-brow cuisine comes to the hoi polloi, via the most popular American dish ever created - the burger! These babies have no breadcrumbs or other filler in them - I hate it when crabcakes and salmon burgers are loaded down with flavor-killers! The only ingredients in this burger were salmon, water, canola oil, egg, and spices.
Best of all, these salmon burgers are good for our planet and good for our bodies; they're made from wild-caught Alaskan salmon, not the flavorless, nutritionally inferior, farm-raised Atlantic stuff that's injected with pink food coloring. Some of you may be surprised to see that comment coming out of my mouth. I am skeptical of the words "organic", "cage-free", "range-free", "grass-fed", blah blah blah, and I do not consider myself a staunch proponent of those products. Sure, I often buy cage-free eggs or an organic something or other because it may taste better or the price differential may be worth it to me, but a conventionally-grown vegetable is not a dealbreaker in my book. One area where I always strive to go "natural" is salmon. Salmon is already expensive to begin with, farmed or wild, so it's worth it (to me) to spend a few extra bucks for bigger flavor and more nutrients.
I quickly pan-seared the burgers for 4-5 minutes per side in just a hint of oil. Then I splashed some soy sauce on top and put it on a "bun" - i.e. a whole wheat deli flat. I don't buy hamburger buns if I'm just cooking for one or two because I don't go through them quickly enough, and moreover, I just don't love the taste of them. I slathered some Duke's mayonnaise on both sides of the bread - I love mayonnaise! I understand there are a lot of mayo-haters out there, but mayonnaise is my favorite condiment and I will never give it up. If you don't like mayo, just leave it off. This burger would be delicious with wasabi mayonnaise, but alas I didn't happen to have any wasabi casually laying around in my refrigerator.
Finally, I topped each patty with a generous serving of Japanese coleslaw. This is not a creamy coleslaw, but rather a vinegary, crunchy cabbage salad. Simply delicious!
For the slaw:
1 head cabbage, cored and shredded
1/4 cup sliced almonds
6 carrots, peeled and coarsely shredded
4 green onions, chopped (both white and green parts)
1 packet ramen noodles, uncooked and crumbled into small pieces
For the dressing:
2 tablespoons sugar (Splenda works too)
1/4 cup of canola oil or other flavorless vegetable oil
4 tablespoons white wine vinegar
1/4 teaspoon pepper
1 tablespoon low-sodium soy sauce
Spice packet from Ramen noodles (I used the "oriental" flavor)
1. Mix together ingredients for the slaw
2. Whisk together the ingredients for the dressing in a cup or small bowl. Put in refrigerator to chill.
3. When ready to serve, pour dressing over slaw and toss.
Oh, and before I leave, I'd like to wish a very
to my friend Lindsey!
Linds, maybe 24 will be the year your head actually grows to a full-sized adult.
Thank you for being such an amazing friend over the past 12+ years.
|isn't her head so cute and tiny?|
By this point, it's pretty apparent that Asian food is my Achilles heel. What is your favorite cuisine?