Tucked in one of the many cupboards in Sue-Ann's kitchen, there's an old green binder stuffed to the gills with recipes clipped from magazines and newspapers, and handwritten by relatives, friends and Sue-Ann herself. It's a fabulous repository and the source for today's slider.
Anything but beef is a bit of a theme for the next few SASTV segments on Instagram, ("Where's the beef? I don't know!" Sue-Ann giggles) starting with these Asian Inspired Salmon Sliders with Wasabi Mayo.
1 pound piece salmon fillet – skin and pin bones removed, cut into 1 inch cubes
½ cup packed fresh coriander sprigs, coriander – (125ml)
2 scallions, cut diagonally into thin 1 inch pieces
2 large eggs, lightly beaten
1 ½ tablespoons mince fresh lemongrass – (22.5ml)
2 tablespoons minced pickled ginger – (30ml)
1 tablespoon pickled ginger juice – (15ml)
2 tablespoons garlic, minced – (30ml)
3 teaspoons soy sauce – (15ml)
½ teaspoon salt – (2.5ml)
8 tablespoons peanut oil – (120ml)
Pulse salmon for 2 seconds until cut into chunky pea size bits. Mix salmon mixture in a bowl along with coriander, egg, scallions, lemongrass, pickled ginger, ginger juice, minced garlic, soy sauce. Mix until well combined, and form into patties.
Using a skillet, heat oil and add patties and cook for 2 to 3 minutes per side or until patties are cooked through.
Serve salmon cakes on slider buns with wasabi mayo.
1/2 cup mayonnaise
Combine the wasabi mixture, lemon juice, and mayonnaise in a small bowl; stir well to combine. Store, covered with plastic wrap, in the refrigerator until ready to serve.
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