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Recipe Name: Asian Salmon Burgers With Pickled Cucumber On Pumpernicke Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

1 Cucumber -, abt 1 lb
1 Tablespoon(s) Cider vinegar
1 1/2 Teaspoon(s) Sugar
1/4 Teaspoon(s) Dried hot red pepper flakes
Salt, to taste
1 Egg white
1 Tablespoon(s) Soy sauce
1/2 Teaspoon(s) Grated peeled fresh ginger
3/4 Pound(s) Salmon fillet, skin
And fish cut 1/4" pieces, And fish cut 1/4" pieces
1/2 Cup(s) Fine fresh bread crumbs
2 Scallions, chopped fine
1 Teaspoon(s) Mustard seeds
1 Teaspoon(s) Vegetable oil
4 Green-leaf lettuce leaves
8 Firm pumpernickel -, abt 10
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 ginger root 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. This recipe yields 4 sandwiches.
Comments: To slice the cucumber in the above recipe into a paper-thin
spiral, we used a Japanese rotary device known as the Benriner
vegetable slicer. This gadget is available from Katagiri, 224 East
59th Street, New York, NY 10022 - tel. (212) 755-3566 and through the
Williams Sonoma catalogue - tel. (800) 541-2233 (ask for the "spiral
shredder"). Recipe Source: COOKING LIVE with Sara Moulton From the TV
FOOD NETWORK - (Show # CL-8647 broadcast 06-05-1997) Downloaded from
their Web-Site - Formatted for MasterCook by
Joe Comiskey, aka MR MAD - -or- 12-05-1998 Recipe by: Sara Moulton Converted
by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 252
Calories From Fat: 62
Total Fat: 6.9g
Cholesterol: 88.4mg
Sodium: 801.8mg
Potassium: 456.6mg
Carbohydrates: 12.6g
Fiber: <1g
Sugar: 2.8g
Protein: 34.2g

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