ASIAN SALMON BURGERS AND SWEET POTATO FRIES

I am an avid fan of fish and seafood and serve it as often as I can. In themselves they are packed with so much flavour that there is not much needed to be done to them. Once in a while though, we hanker for something new, some shift to our usual menu. 

How about translating the good old fastfood topnotcher into a healthy family meal? Salmon is something I always have in the freezer because not only is it so delicious but it also is so packed with nutrients. Making salmon into burgers is just the natural thing to do because it has that rich taste that would hold added flavours and wouldn't get lost in a bun full of condiments. 

I have used Asian seasonings for the burgers to complement and balance the rich taste of the salmon. The buns are spread with wasabi mayo and the burgers topped with sliced cucumbers in a sweet vinegar dressing. Since we are going the healthy route already, I chose to serve it with baked sweet potato fries. Sweet potatoes just seem the natural choice as it is eaten more than the regular spud in Asian countries. The sweet fries just went really well with the salmon burger. 

This meal was a big hit with my family. Even my two teenage beef burger fans loved it. This is definitely going to be a part of our regular menu.

This recipe serves 4.

Ingredients for the salmon burgers:

600 gms. of boneless and skinless salmon fillet
1/4 c. spring onions
1 clove garlic, crushed
1 tsp.grated ginger
1/4 tsp.gound black pepper
2 tbsps. Japanese soy sauce
rind of 1/2 lemon
1 tbsp. lemon juice
1 tsp. sesame oil
2 tbsps. corn flour 
cooking oil for pan frying

Mix all of the ingredients together (except for the cooking oil) and set aside for 15 minutes for the flavours to develop. Form into four patties. Pan fry for five minutes each, turning over halfway through.

Ingredients for the sweet potato fries:

3 sweet potatoes (about a kg. in total weight)
2 tbsps. of cooking oil
1/4 c. flour
1/2 tsp. salt
1/4 tsp. of ground black pepper

Pre-heat the oven to 350° F/ 180° C. Peel the sweet potatoes. Cut them in 8 lengthwise to make long wedges. Coat with the oil. Mix the flour, salt and pepper and dredge the wedges in. Transfer to a lined baking sheet. Bake for 30 minutes.

For the cucumbers:

5 " long portion of an English cucumber, sliced thinly
1 tbsp. cider or white wine vinegar
2 tbsp. sugar
1/2 tsp. salt

Mix the vinegar, sugar and salt together. Mix in the cucumbers and leave for about 15 minutes until the cucumber slices soften. Drain off the liquid.

To assemble the burgers, you will also need:

4 buns, toasted
1 small red onion, sliced
4 eggs, fried to your preference
1/4 c. mayonnaise (I used light mayo) mixed with 1 tsp. of wasabi powder 

Spread the bottom half of each bun with mayonnaise. Top with a salmon patty, red onion rings, cucumber slices and an egg. Serve with the sweet potato wedges.

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