Salmon Satay Burgers with Cucumber-Onion Relish
Satay is an Indonesian dish of grilled and skewered meat or fish. The distinct flavors of the dish, such as lemongrass, cumin and turmeric, help bring new life to traditional salmon burgers. Omega-3-packed salmon and whole-wheat panko bread crumbs make these burgers a healthy choice. Cucumbers and onions are a virtually calorie-free topping, while providing some great anti-inflammatory benefits.
For the cucumber-onion relish:
- 1 cucumber, peeled and cut into 1/4-inch (6-mm) dice
- 1/2 small red onion, quartered and thinly sliced
- 3 Tbs. rice wine vinegar
- 1 tsp. sugar
- 1/4 tsp. salt
For the salmon satay burgers:
- 1 lb. (500 g) salmon, finely chopped
- 2 Tbs. finely chopped shallot
- 1 jalapeño chile, seeds and ribs removed, then finely chopped
- 1 lemongrass stalk, tender inner parts only, finely chopped
- 2 Tbs. chopped fresh cilantro
- 2 tsp. ground cumin
- 2 tsp. ground coriander
- 1 tsp. ground turmeric
- 1 egg, lightly beaten
- 5 Tbs. whole-wheat panko bread crumbs
- Salt and freshly ground pepper, to taste
- Nonstick cooking spray
- 4 whole-wheat buns
To make the relish, in a bowl, combine the cucumber, onion, vinegar, sugar and salt and stir well. Let stand at room temperature for 30 minutes, stirring occasionally.
In a large bowl, stir together the salmon, shallot, jalapeño, lemongrass, cilantro, cumin, coriander and turmeric. Add the egg and panko and mix well. Season with salt and pepper and form into 4 patties.
Heat a stovetop grill pan over medium-high heat and lightly coat it with cooking spray. Grill the patties until cooked through and golden brown, about 4 minutes per side.
Divide the patties among the buns, top generously with the relish and serve immediately. Serves 4.
Adapted from Williams-Sonoma Healthy Dish of the Day, by Kate McMillan (Weldon Owen, 2014).