Asian Salmon Burgers Recipe

Ingredients

1 no ingredients


Directions

1 lg cucumber -- (about 1 pound)
1 TB cider vinegar
1 1/2 ts sugar
1/4 ts dried hot red pepper flakes
1 lg egg white
1 TB soy sauce
1/2 ts fresh gingerroot -- grated &
: peeled
3/4 lb salmon fillet, skin
: discarded -- cut into
1/4 -inch
: piece
1/2 c fine fresh bread crumbs
2 scallions, -- chopped fine
1 ts mustard seeds
1 ts vegetable oil
4 sm green-leaf lettuce leaves
8 sl firm pumpernickel -- (about
10 ounces)

With a Japanese rotary slicer, cut cucumber into 1 long spiral.
(Alternatively, with a sharp knife cut cucumber into very thin
slices.) In a bowl toss cucumber with vinegar, sugar, red pepper
flakes, and salt to taste.

In another bowl whisk together egg white, soy sauce and gingerroot
until combined well and stir in salmon, bread crumbs, scallions,
mustard seeds, and salt to taste. In a food processor puree 1/3 cup
salmon mixture and return to salmon mixture remaining in bowl.
(Alternatively, chop 1/3 cup salmon mixture fine and mash to a paste
with flat side of a knife.) Stir mixture to combine and form into
four 3/4-inch-thick patties. Drain cucumber well.

In a large non-stick skillet heat oil over moderately high heat until
hot but not smoking and cook patties until golden, about 2 minutes on
each side. Cook patties, covered, over moderate heat until just
cooked through, about 5 minutes more. Arrange lettuce leaves on 4
pumpernickel slices and top with salmon burgers, pickled cucumber,
and remaining 4 pumpernickel slices.

Yield: 4 sandwiches

Recipe By : COOKING LIVE

From: matejka@bga.Com (Anita A. Matejkadate: 96-09-09 23:43:38 Edt


Servings: 1 servings

 

 

Asian Salmon Burgers Recipe brought to you by Recipe Ideas


Categories: Fish; Salmon; Seafood


The History of Recipes

Written cooking instructions as a concept can be traced way back into ancient history, in fact as far back into recorded history as the Egyptians, and potentially, even further back. Interesting though that is, sadly, these old records were just simple pictorial, hieroglyphic or cunieform instructions for preparing meals.

Fascinatingly, the most ancient recipe discovered, according to experts in ancient history is a series of tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful.

Progressing into The time of the roman empire around 25BC a man called Apicius compiled some scripts showing how to cook the recipes prepared by the Romans. He recounts how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and desserts, something that is very familiar to us today. This early Roman chef recounts how the ancient chefs made use of many different aromatic flavours, including a few that are still present in modern kitchens such as bay, rue and dill.

As our culinary historical trip moves to more modern times we have a couple of books from the fourteenth century - a book called `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, these are nothing to do with the spicy food that appears on menues today, but instead descriptions of the types of food prepared by the chefs of the upper classes of the time.

In the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from the holy land, including spices like coriander, parsley, and basil. These new foods and tastes prompted a surge in books on cooking, some of which are kept safe in private collections.

Over the following few centuries, the rich families of Europe strove to lay on the best banquets, and consequentially the best chefs and their recipes increased in prestige. However, it wasn`t until the 1800s that fine cooking and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, trying out, and recording the recipes that were being prepared for the better households.

When we get to the 1900s, recipe books were starting to become popular due to better eduction, people having increased spare time and a general increase in wealth.

The arrival of TV brought us celebrity TV chefs and the spin-off recipe books.

Which brings us neatly up to date and the internet revolution, permitting us all to search through thousands of recipes like those on our site.

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We hope you enjoy this Asian Salmon Burgers recipe.

 


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