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Wednesday, July 16, 2014

Teriyaki Salmon Burgers

Burgers are great anytime. In the summer, they're superb. By the pool, on the patio, by the lake - easy, quick, and delicious. If you're tired of the usual chicken and ground beef preparations, try salmon.

                                               Teriyaki Salmon Burgers

2# salmon filets, cut into 6 pieces (About 5 ounces)
1 cup Teriyaki glaze
2 Tablespoons olive oil
Kosher salt
Freshly ground black pepper
Hamburger buns or rolls

Make sure salmon has no bones. Oil and then season each piece with salt and pepper. Place face down on a well-oiled medium heat grill. Cook 2-3 minutes. Turn over and cook 5 minutes. Baste original face side with Teriyaki glaze. return to grill for 2-3 minutes or until almost cooked. Pull off heat and allow to rest.

Brush buns with olive oil and grill for 2-3 minutes.

Asian Slaw

1 cup shredded Napa cabbage
1 cup shredded purple cabbage
1 carrot, peeled and julienned
1 cucumber, peeled and julienned
1 cup mayo
1/4 cup yogurt
1/3 cup white wine vinegar
2 teaspoons brown sugar
1 teaspoon sesame oil

In a mixing bowl add wet ingredients. season with salt and pepper. Adjust sugar to desired taste, less if you like it tart, more if you like it sweet. Add cabbage, carrot, and cucumber. Mix thoroughly.

Top buns with salmon filets, add Asian slaw. Chow down. Can be served with fired sweet potatoes as a side.

Happy eating!