Oh…Emeril Lagassie what a recipe! Lots of little details gets put into Emeril’s dishes for those of you that are not only fans but cook’s that have attempted his recipes. This is what makes this Chef special, he takes every little ingredient and plays with the flavor combinations. I knew I wanted to make a Salmon Sandwich, I was searching the net for something quick and filling yet tasty and satisfying. So, when I came across this recipe that had Panko Bread Crumbs, Green onions and Chili Paste mixed in the Salmon and to top it off a nice sauce base with Soy Sauce sweetened up with sugar and Mayo in it I knew it would be something I’d enjoy. The Slaw was a nice spicy crunchy finishing touch that really screamed flavor explosion. The only change I made to this recipe was use Garlic Oil in the Slaw dressing instead of Vegetable oil and it was fantastic. What can I say….I can scare the Vampires away with my love for Garlic.
- 2 1/4 pounds salmon fillet, skinned, pin bones removed
- 1/2 cups panko (Japanese bread crumbs) or other dried bread crumbs
- 1/2 cup minced scallions
- 1/4 cup finely chopped fresh cilantro leaves
- 2 teaspoons minced fresh ginger
- 1 egg, lightly beaten
- 1 teaspoon sambal oelek chili paste
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1/4 cup plus 1 1/2 teaspoons soy sauce
- 1/4 cup sugar
- 3/4 cup mayonnaise
- 3 cups shaved purple cabbage
- 3 cups shaved green cabbage
- 1/2 cup shaved red onion
- 1/4 cup plus 2 tablespoons vegetable or peanut oil
- 3 tablespoons rice wine vinegar
- 2 teaspoons toasted sesame oil
- 1/2 teaspoon crushed red pepper
- 1 tablespoon toasted sesame seeds
- Kosher salt
- 6 sesame rolls or other soft hamburger buns, for serving
Using a sharp knife, cut the salmon into 1-inch pieces and transfer to the bowl of a food processor. Pulse until the fish is finely chopped. (Take care not to overprocess or salmon will become a paste.) Transfer to a mixing bowl and add the panko, 1/4 cup of the scallions, 2 tablespoons of the cilantro, minced ginger, egg, sambal oelek, garlic, 1/2 teaspoon of the salt, and 1 1/2 teaspoons of the soy sauce. Using a rubber spatula, mix gently but thoroughly to combine. Divide the mixture into 6 even portions and shape into patties about 4 inches wide and 3/4 inch thick. Transfer to a parchment-lined baking sheet and cover with plastic wrap. Refrigerate while you prepare the mayonnaise and slaw.
In a very small saucepan combine the remaining soy sauce and the sugar and cook until reduced to a syrup, 2 to 3 minutes. The soy-sugar mixture should coat the back of a spoon. Set aside to cool completely. When cooled, add 1 1/2 tablespoons of the soy glaze to the mayonnaise and refrigerate until ready to serve the burgers. (The remaining soy glaze may be kept indefinitely at room temperature and used to drizzle on grilled salmon or grilled tuna.)
Combine the purple and green cabbages, remaining 1/4 cup of scallions, the red onion, 1/4 cup of thevegetable oil, rice wine vinegar, remaining 2 tablespoons cilantro, sesame oil, remaining 1/2 teaspoon of salt, and crushed red pepper, and toss thoroughly to combine. Transfer to a serving bowl and sprinkle with the toasted sesame seeds. Refrigerate while you prepare the burgers.
Heat a large skillet over medium-high heat and add the remaining 2 tablespoons of oil. When the oil is hot, season both sides of the salmon burgers lightly with the kosher salt and add the burgers to the skillet and cook, turning once, until golden brown on both sides and the salmon is just cooked through, about 3 1/2 minutes per side. Serve the salmon on warm buns, garnished with the soy mayonnaise and the sesame slaw.
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A savory breakfast for dinner an excellent Cooking Light Find. This takes less than 20 mins to make because most of it is canned ingredients. I can’t even imagine how tasty this is with freshly made ingredients, the next time I make home made Enchiladas I will be making this dish. To make this spicy add some hot spices to the salsa or hot sauce.
- 1 (10-ounce) can diced tomatoes and green chiles, undrained
- 1 (10-ounce) can red enchilada sauce
- 1/3 cup chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 2 tablespoons water
- 1 (16-ounce) can pinto beans, rinsed and drained
- Cooking spray
- 4 large eggs
- 4 (8-inch) fat-free flour tortillas
- 1 cup (4 ounces) crumbled queso fresco cheese
- Combine the tomatoes and enchilada sauce in a medium saucepan; bring to a boil. Reduce heat; simmer 5 minutes or until slightly thick. Remove from heat; stir in cilantro and juice. Set aside.
- Place water and beans in a microwave-safe bowl, and partially mash with a fork. Cover and microwave at HIGH 2 minutes or until hot.
- Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add eggs; cook 1 minute on each side or until desired degree of doneness.
- Warm tortillas according to package directions. Spread about 1/3 cup beans over each tortilla; top each tortilla with 1 egg. Spoon 1/2 cup sauce around each egg; sprinkle each serving with 1/4 cup cheese.
Note:Queso fresco is a soft, crumbly Mexican cheese found in the dairy section of large grocery stores or Hispanic markets, but use feta or goat cheese if you prefer.
Cheryl Alters Jamison and Bill Jamison, Cooking Light
Amount per serving
- Calories: 340
- Calories from fat: 26%
- Fat: 9.8g
- Saturated fat: 3.2g
- Monounsaturated fat: 2.7g
- Polyunsaturated fat: 1g
- Protein: 15.7g
- Carbohydrate: 37.8g
- Fiber: 6.1g
- Cholesterol: 222mg
- Iron: 2.1mg
- Sodium: 970mg
- Calcium: 153mg
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I’m so excited for this post because this is my own creation!!! Yes, I finally decided to do a little Test Kitchen experiment and loved the results. This is a fantastic fish recipe for all you spicy food lovers. So cool, I even get to name this dish..
3 TB of Chili Powder
1 Tsp of Cumin Powder
Can of Chipotle with Adobe Sauce
For Pico De Gallo-
The Pepper Plant Hot Sauce (do not substitute- as this hot sauce is loaded with lime flavors) Original Flavor
Season your Tilapia with Chili Pwdr, Cumin and Salt spread with one tsp a layer of the Chipotle Hot sauce on both sides of the fish and let it sit. Start your Pico De Gallo- chop onions, cilantro, Grape Tomatoes, 1 Avocado about 4 TBS of Lime Juice and 1/4 Cup of The Pepper Plant Hot Sauce, let this marinade in the frig while you cook your fish. Sauté in Olive oil spray and top with Pico De Gallo. For more heat I added an additional spoon of Chipotle Sauce to the fish before topping with pico de gallo.
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I’ve been wanting to do a beet salad for awhile now and I found a fantastic recipe at All Recipes. This is a definite recipe keeper. I love the creamy goat cheese mixed with the candied walnuts…:) (click on this picture just to be tempted in making this..)
- 4 medium beets – scrubbed, trimmed and cut in half
- 1/3 cup chopped walnuts
- 3 tablespoons maple syrup
- 1 (10 ounce) package mixed baby salad greens
- 1/2 cup frozen orange juice concentrate
- 1/4 cup balsamic vinegar
- 1/2 cup extra-virgin olive oil
- 2 ounces goat cheese
- Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
- While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
- In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
- Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.
Amount Per Serving Calories: 347 | Total Fat: 26.1g | Cholesterol: 7mg
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