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
It is possible to trace the history of `recipes` back into the far past, in truth as far into history as early Egypt, and potentially, even further back. Interesting though that is, mostly, these early cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to academics are a few tablets in ancient Sumerian 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 making anyone who tried it feel blissful. Later, we have two interesting recipe books which were published in the fourteenth century : a cookery book published under the title `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, these books are nothing to do with the indian food that is served today, but instead descriptions of the types of meals on the menues of the rich and powerful of those days. Later, in the fifteenth century, knights returning from the crusades brought us many new foods and herbs from middle-east cuisine, including spices like parsley, basil and rosemary. These new foods and tastes caused an outbreak in recipe manuscripts, the majority of which are now in academic collections. During the following few hundred years, the rich families of the West tried to serve up the most extravagent meals, and because of this the best chefs and their collection of recipes were at a premium. However, it wasn`t until the 1800s that fine cookery and cookery books rose to prominence. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted their lives to assembling, trying out, and writing down recipes common in their social group. By the time we get to the 1900s, cooking publications were increasing in popularity mostly as a result of higher levels of literacy, people having increased spare time and having more disposable income. The arrival of television brings us celebrity chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everybody to access thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Asian Salmon Burgers recipe.
