A perfect combination of flavors!
Serves 2.
Ingredients
- 500 grams fresh salmon (steak or fillet)
- 2 eggs
- 2-3 cloves garlic, rough chop
- 1 small onion, rough chop
- 3 tbsp oyster sauce
- 2-3 tbsp sesame oil
- 2 tbsp good, smokey, hot chili oil (I get the stuff with black beans in it)
- 1 tsp Maggi seasoning
- 1 tsp Chinese 5 spice powder
- 2-3 tbsp mustard powder
- 4-5 tbsp soy sauce
- 1-2 tsp Nước mắm
- 2 tsp plain unflavored gelatin
- 1/2-3/4 cup panko
- 2-3 tbsp corn starch
- Salt and pepper to taste
- Baby spinach leaves
- 1/2 cup mayo
- Wasabi powder (to taste)
- English muffins
- Two old empty tuna cans, cleaned
- Warm Asian slaw
- 1/4 head of red cabbage, julienne
- 2-3 large carrots, julienne
- 2 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 2 tsp Asian sesame oil
- 1-2 tsp fresh ginger, peeled and minced (or grated)
- 1-2 tsp hot chili oil
- 1/4 cup creamy peanut butter
- 1 teaspoon sugar
- Teriyaki Glaze
- 1/4 cup mirin (Japanese sweet rice wine)
- 1/4 cup + 2 tablespoons soy sauce
- 1-3/4 teaspoons rice vinegar
- 1/2 teaspoon sesame oil
- 2-3 tablespoons white sugar (to taste)
- 2-1/2 cloves garlic, minced
- 1 teaspoon minced fresh ginger
- 1/4 teaspoon red pepper flakes
- black pepper (to taste)
- optional: corn starch to thicken it to preferred glaze consistency.
Directions
- First take the salmon and cut it into chunks, being careful to remove the bones
- Then take the salmon and all ingredients down to the gelatin and add them all into a food processor. Pulse a few times until it gets a homogenous creamy consistency with some large chunks in it.
- Add the panko and corn starch and process again. The goal is to get it mostly creamy and smooth but leave a few good chunks of salmon in it.
- Set the mixture in the fridge while you prepare the teriyaki glaze, mayo, and slaw.
- Start with the teriyaki glaze by bringing mirin to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 10 minutes. Pour in soy sauce, rice vinegar, sesame oil, and sugar. Season with garlic, ginger, pepper flakes, and black pepper; simmer an additional 5 minutes. Set aside (Note: can store in a tightly sealed container in the refrigerator for extended times).
- For the wasabi mayo, just add wasabi powder (or the paste) to the mayo mixing until it has the kick you want.
- For the slaw, prepare the sauce by whisking together the soy sauce, rice wine vinegar, ginger, sesame oil, ginger, hot chili oil, peanut butter, and sugar until smooth.
- In a skillet on medium-high heat, add a splash of sesame oil and then toss in the carrots, cooking until slightly browned on the edges (about 2 mins). Then add in the cabbage, tossing frequently and cooking until just wilted and warmed through (about 3-4 mins). Then add in the dressing, toss a few times and set aside, covered.
- Take the tuna cans and cut out the bottom so you have a ring (like an egg ring but much deeper) and place them on a plate or cutting board. Scoop in the salmon mixture and compress it down to remove the big air bubbles and smooth over the top. Get a non-stick pan nice and hot with some sesame oil in it and then gently shake the molded salmon patty into the pan. Cook until golden brown and flip (approximately 3-4 minutes per side)
- Toast the English muffin, spread on the wasabi mayo, lay down a bed of spinach, and then place the salmon patty on top. Drizzle on some of the teriyaki glaze and complete with a side of the slaw.
- Bon ap!
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Excellent with chilled white wine! |
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