Friday, September 16, 2011
SALMON CAKE OR SALMON BUGER
1 1/2 lb of fresh ground salmon
1 small onion minced
1 cup of bread crumb or Italian bread crump
3 T of Worcestershire sauce
1/4 t of hot sauce
1/4 t of black pepper
1 cup of grated cheddar cheese
4 T of fresh parsley
1 t of old bay seasoning
1/2 cup of parmesan cheese for coating or dusting before frying
Butter or olive oil to fry the burger
In a big bowl mix everything together till well combine
Chill the mixture in the refrigerator for 20 minutes
Make 6 big patties
Coat or dust your burger patty with Parmesan cheese before frying
In a hot none stick fry pan add butter or olive oil
Fry each side of patty about 4 minutes or till golden brown
If you don’t like fry bake in the oven at 375 degree for 20 minutes or till the salmon is done.
Serve as salmon burger or salmon cake with lime juice and Tartar sauce.
LEMONGRASS SALMON PATTY
1 lb of fresh salmon paste (I did it by hand)
1/2 cup of kreoun ( this is a lemongrass paste with 2 stalks of lemongrass, 5 kaffir lime leaves, 5 garlic cloves, 2 finger roots, 2 pieces of galangal) blend in a food processor or use mortar and pestle.
1 T of Knorr chicken bouillon
2 T of cornstarch
1/2 T of baking powder
1/2 cup of water + 1/4 cup of water
1 T of sugar
1 T of fish sauce
1 T of seasoning soy sauce
Mix the fish paste and lemongrass paste and the rest of the seasoning together include water.
The fish paste may look soft, but don’t worry because it will firm up in the refrigerator.
Chill the mixture in the refrigerator for at least an hour.
Then form into patty
Put ¼ cup of vegetable oil or olive oil in nonstick fry pan
Fry each side of the salmon patty for 4 minutes each or till golden brown
Take it out and let it cool down on paper towel.
Serve with lime juice recipe
Squeeze half lime in to a bowl
1 T of fish sauce
1 birth eyes chili chopped
Half of green onion chopped white part
Mix everything together and dip the salmon cake into it.