Monday 11 December 2017

Soy-glazed Salmon Burgers

Serves 4


Asian aioli

* 2 cloves of garlic, crushed

* 125ml (1/2 cup) mayonnaise

* Juice of 1 lime

* 4 tbsp sour cream

* 2 tsp finely grated fresh ginger

* Salt and freshly ground black pepper

Soy glaze

* 1 tbsp cornflour

* 80ml dark soy sauce

* 3 tbsp honey

* 1 tbsp rice wine vinegar

* 1 tbsp sunflower oil

Salmon burgers:

* 2 spring onions, finely sliced

* 1 egg

* 65g (2/3 cup) fresh breadcrumbs

* 1 tbsp aioli

* 1 tsp hot chilli sauce

* Salt and freshly ground black pepper

* 500g salmon fillets, finely chopped

* 4 sesame seed buns

* 1 cucumber, peeled into long ribbons

* 2 medium carrots, peeled into ribbons

* 50g pea shoots or micro salad


* Mix together all the ingredients for the aioli, cover and refrigerate. Keep one tablespoon aside for the salmon burger mix.

* To make the soy glaze, dissolve the cornflour in a little cold water until it's smooth and lump free. Pour all the glaze ingredients into a small pot and bring to the boil. Boil the glaze for approximately three minutes, until it's thick, shiny and syrupy.

* To make the salmon burgers, mix together the spring onions, egg, breadcrumbs, the reserved aioli and hot chilli sauce and season with salt and pepper. Add this to the chopped fresh salmon and mix gently. Form into four patties, cover and refrigerate for 20 minutes.

* To cook the salmon burgers, heat a griddle pan or pan to a medium heat and lightly oil with sunflower oil to make it non-stick. Place the burgers on the grill and cook for 3 minutes, until lightly browned. Turn over and baste with the soy glaze. Cook for three more minutes and turn once more, glazing the other side. Cook for a further four-to-five minutes, brushing with the glaze, until just opaque.

* Lightly toast the buns, then place a salmon burger on top and dress with the aioli, cucumber, carrot and pea shoots. Serve immediately.

Ish Factor:

Dark soy sauce is a staple condiment throughout Asia, made from fermented soybeans, roasted grains, water and salt. To give it a dark colour and thicker consistency, molasses is added and it's aged. Dark soy sauce needs to be cooked to bring out its full flavour, so it's ideal for marinades, basting and glazes.

Irish Independent

Promoted Links

Life Newsletter

Our digest of the week's juiciest lifestyle titbits.

Promoted Links

Editors Choice

Also in Life