Cucumber Slaw Salad
Excellent as a side with salmon burgers –use your own recipe or try the one below.
We also like this in fish tacos.
1 medium cucumber, peeled, seeded and julienned
1/2 tsp. salt
3-4 julienned radishes
1 large carrot, peeled and julienned
2 tsp. lime juice
1 Tbsp. olive oil
Snipped parsley and/or cilantro—about a Tbsp., to your taste
Put the julienned cucumber in a strainer and toss with salt. Allow to drain over a bowl for 15-30 minutes. Squeeze out any excess moisture gently with the back of a spoon. Rinse, drain again and pat dry. Toss with other ingredients; refrigerate.
Makes 4 ample burgers
1 tsp. white wine vinegar
1/2 tsp. honey
1 tsp. chopped hot chili pepper
1 egg white
1 Tbsp. soy sauce
1 tsp. sesame oil
Zest of 1 lime + 1 Tbsp. lime juice
1 lb. skinless salmon filet, chopped into 1/4” pieces
3/4 c. panko (or other crispy bread crumbs), divided
2-3 Tbsp. finely chopped green onion
1 clove garlic, minced
Salt and pepper
Preheat oven to 400.
Whisk together the vinegar, honey, pepper, egg white, soy sauce, sesame oil, lime zest and juice. Combine with the salmon, 1/4 c. panko, green onions and garlic in a bowl. Season with salt and pepper. Form into four burgers.
Place the other 1/2 c. panko on a plate and coat both sides of each burger with the crumbs. Saute the burgers in an oven proof skillet with 1-2 Tbsp. olive oil over medium heat about 1 minute on each side.
Place skillet in oven for about 3-4 minutes or until the fish is flaking.
Serve hot on toasted buns, topped with cucumber slaw salad.
Recipe created or adapted by Liz Talley, Urban Graze
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