Hoisin-Glazed Salmon Burgers with Pickled Cucumber
Need a dairy free and pescatarian main course? Hoisin-Glazed Salmon Burgers with Pickled Cucumber could be an amazing recipe to try. One serving contains 442 calories, 33g of protein, and 12g of fat. This recipe serves 4. It is a pretty expensive recipe for fans of American food. If you have cilantro, alaskan salmon fillet, green onions, and a few other ingredients on hand, you can make it. To use up the panko you could follow this main course with the Panko Crusted Brownie Pie as a dessert. From preparation to the plate, this recipe takes around 38 minutes.
Combine the first 6 ingredients in a small saucepan; bring to a boil.
Remove from heat; add cucumber.
Combine panko and the next 7 ingredients (through egg white) in a bowl, and stir well. Divide the mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Press a nickel-sized indentation in the center of each patty.
Heat a large cast-iron skillet over medium-high heat.
Add sesame oil to pan; swirl to coat.
Add patties; cook patties for 3 minutes on each side or until desired degree of doneness.
Brush tops of patties evenly with hoisin; cook for 30 seconds.
Place 1 patty on bottom half of each bun; top each patty with 6 cucumber slices and top half of bun.
Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc
Salmon on the menu? Try pairing with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Trentadue La Storia Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 20 dollars.
Trentadue La Storia ChardonnayThe 2014 Chardonnay, Sonoma Coast, is typical for the variety with aromas of apples, white peaches and citrus. With longer time in the glass nuanced aromas of nutmeg, slight toast and vanilla come to play along with suggestion of pineapple and ripe Meyer lemons. The mouth feel is crisp and restrained with clear minerality and purity of fruit. Rich, elegant and beautifully balanced.