I love a recipe as concise as this. Notice the directions have two steps! And one of them is “preheat broiler”. Then mix spices, rub, and cook. I can do that anytime, any night. OK, measuring out the spices and zesting the orange might take a whole minute. But this is about as simple as it gets. And still so flavorful and impressive. The orange flavor is subtle against the smoky-sweet chili rub. To sum it up succinctly: some delicious salmon.
Orange Spice Rubbed Salmon
INGREDIENTS
1 Tbsp. brown sugar
1 tsp. chili powder
1/2 tsp. orange zest
1/2 tsp. ground cumin
1/2 tsp. sweet or smoked paprika (I used sweet this time, but I bet smoked would be awesome)
1/4 tsp. salt
1/4 tsp. ground coriander
1/8 tsp. freshly ground black pepper
4 (1 – 1 1/2 lbs. total) salmon fillets, skin removed
DIRECTIONS
1. Preheat broiler.
2. Combine first 8 ingredients in a small bowl. Rub spice mixture over both sides of salmon fillets. Place salmon on a broiler pan coated with cooking spray (I line mine with foil first for easy clean-up). Broil for 8 minutes or until salmon flakes easily when tested with a fork.
Teriyaki is one of those foods that gagged me as a kid. For whatever reason, I couldn’t handle the smell of whatever brand sauce my mom loved using to make her stir fry and so I assumed forever hatred of all things teriyaki. Well… my taste has matured in the last decade and let’s say I take it back. I love a good bowl of rice topped with teriyaki chicken, salmon, or veggies (one of my favorite dinners from Whole Foods). And pineapple teriyaki sauce with grilled pineapple and avocado on top of a burger- yes, please!
This recipe makes quite a bit of that yummy teriyaki sauce so I froze the remainder and a month later made the burgers again- sauce all ready to go! I’m sure ground chicken or turkey (thigh meat for a juicy/rich burger) would be excellent substitutions.
Hawaiian Teriyaki Burger
INGREDIENTS
burgers:
1 lb. lean ground beef (or ground turkey or chicken)
1/4 cup grated carrots
1/4 cup chopped scallions
1/2 tsp. fresh grated ginger
1 1/2 tsp. low-sodium soy sauce
1/2 tsp. sriracha sauce (or more if you like it spicy)
4 slices fresh pineapple
8 whole wheat hamburger buns
8 lettuce leaves (Bibb if my favorite)
sliced avocado
pineapple teriyaki sauce:*
1 1/2 tsp. cornstarch
1/4 cup cold water
1/4 cup low-sodium soy sauce
1/2 cup pineapple juice
3 Tbsp. brown sugar
1/2 tsp. fresh grated ginger
1 small clove garlic, minced
DIRECTIONS
1. To make the sauce: Combine the cornstarch in cold water and dissolve. Set aside to thicken. In a small saucepan, mix soy sauce, pineapple juice, brown sugar, grated ginger and garlic over medium heat. Bring to a boil and simmer until sauce reduces, about 15 to 20 minutes. Add cornstarch and water mixture, simmer until thick, about 5 minutes. Remove from heat and set aside to cool.
*Makes enough sauce for approx. 8 burgers. Leftover sauce can be frozen for later use.
2. To make the burgers: Combine the ground beef with grated carrots, scallions, ginger, soy sauce and sriracha sauce. Mix throughout but don’t overwork the mixture so the patties don’t get tough. Form 4 equal sized patties.
3. Preheat outdoor grill or indoor grill pan to medium-high heat. Place the patties on the hot grill and cook until they reach desired doneness, grilling the pineapple next to the patties during the last 5 minutes or so. Optionally, you could brush a little teriyaki sauce on the pineapple slices as they grill.
4. To serve, place a piece of lettuce on the bottom of each burger bun. Top with the cooked burger, teriyaki sauce, avocado, and grilled pineapple.
I doubted that a salmon burger could be better than a simply seasoned and perfectly cooked salmon fillet. Some things shouldn’t be messed with. But I’m always up for trying an old favorite in a new way. And I was pleasantly shocked when I took a bit of this burger. Absolutely delicious. And tender (I wouldn’t describe fish as juicy, but it was nowhere near dry). Flavorful (the add-ins don’t outshine, only enhance the salmon-ness). And topped with avocado, arugula, and spicy mayonnaise- perfect. I’ve picked up salmon patties from Whole Foods before, but never again. This was so much better.
Salmon Burgers:
1/4 cup red or yellow bell pepper, diced
1/4 cup onion, diced
6 Tbsp. panko bread crumbs
1 clove garlic, minced
1 lb. salmon fillet, skin removed
1 large egg, lightly beaten
1/2 Tbsp. reduced sodium soy sauce
1 tsp. freshly squeezed lemon or lime juice
1/4 tsp. kosher salt
freshly ground black pepper
4 whole wheat hamburger buns
baby arugula, for serving
avocado, sliced for serving
Spicy Mayo:
3 Tbsp. mayonnaise
2 tsp. sirracha (more or less to taste)
chives, thinly sliced (optional)
DIRECTIONS
1. Combine mayonnaise and sriracha and chives (if using), set aside.
2.Place salmon, bell pepper, onion, and garlic in a food processor or chopper and pulse until well combined and only small chunks remain. In a medium bowl gently combine the salmon with the panko, egg, soy sauce, lemon juice, salt, and pepper. Form mixture into 4 patties and refrigerate about an hour (to help them become firm and hold together during cooking). Note: I’ve popped them in the freezer for a few minutes instead and that seemed to do the trick.
3. Lightly coat a grill pan or skillet with cooking spray and heat over medium-high. Cook the patties 4 to 5 minutes per side, or until cooked through. Serve on a bun with arugula, avocado, and spicy mayo.
This was my first time purchasing and cooking with miso, but it won’t be my last. When I fall in love with a new ingredient I become a little obsessed (so don’t be surprised if I share a bunch more miso recipes in the near future). Miso paste isn’t cheap (I found it at Whole Foods- I’m guessing Asian groceries would be a better deal), but the amazing flavor it lends is worth the splurge. Plus, a small tub of it will last a good six months in the refrigerator so I’m determined to use mine all up.
This recipe combines sweet white miso with soy sauce, brown sugar, and bit of rice wine vinegar for a sweet and salty and umami (whatever that is) experience. All I care is that it’s delicious. And so quick and easy! The fish can be marinated ahead of time for extra flavor- or not. I’ve made it both ways and it was just as good with the sauce brushed on right before and during broiling.
Unrelated to this salmon, does anyone have a favorite carrot-ginger-miso dressing recipe? I’ve tried several but yet to be impressed. If so, please send it my way…
Miso Glazed Salmon
INGREDIENTS
1- 1 1/2 lbs. salmon fillets
2 Tbsp. sweet/mild white miso
2 Tbsp. low-sodium soy sauce (reduce if using regular soy sauce)
2 Tbsp. rice wine vinegar
2 tsp. brown sugar (or honey)
toasted sesame seeds, for garnish
fresh chives, chopped for garnish
DIRECTIONS
1. In a small bowl, whisk to combine the miso, soy sauce, vinegar, and brown sugar (or honey).* Place the salmon fillets in a shallow dish or resealable plastic bag and pour the marinade over top. Place in the refrigerator and marinate 30 minutes or up to several hours. If you’re short on time, the marinade can be brushed over top the fish and cooked immediately, it just won’t be quite as flavorful.
*Note: Marinade ingredients can be adjusted to taste- a little more/less soy sauce to adjust saltiness, more/less sugar to adjust sweetness, more/less vinegar to adjust the sour note, etc.
2. Preheat broiler. Remove the fish from the marinade and place on a baking sheet lined with aluminum foiled and lightly coated in cooking spray. Broil 8-10 minutes, until the salmon is just cooked through and flakes easily with a fork. If you haven’t marinaded the fish, baste with the extra sauce partway through cooking.
Since I received a cast iron skillet for Christmas, I’ve been on the search for ways to utilize it. (It’s a shame I’ve never cooked with one before.) This salmon was the first recipe I tried and it was spectacular. The bottom (skin-side) gets seared on the stove and crisp in the oven. The panko coating is crunchy and fresh and flavorful (thanks to a little lemon and parsley). And the salmon in the middle practically melts in your mouth. Perfection.
Panko Crusted Salmon
INGREDIENTS
2/3 cup panko (Japanese dried breadcrumbs)
2 Tbsp. fresh parsley, minced
1 tsp. lemon zest
kosher salt and freshly ground black pepper
2 Tbsp. extra virgin olive oil
4 (6-8 oz.) salmon fillets, skin on
2 Tbsp. Dijon mustard
2 Tbsp. canola oil
lemon wedges, for serving
DIRECTIONS
1. Preheat oven to 425 F. 2. In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside. 3. Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere. 3. Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin. 4. Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.
Serves 4.
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