with Chef Robert Larios
Photography by Patricia M. Larios
Getting your hands on lemongrass paste is the key to this tasty Southeast Asian-inspired recipe. These salmon burger lettuce wraps, served with a crunchy coconut-cashew slaw, are filled with delicious flavor while maintaining their place as a lean and clean meal.
If you try this dish and run into any challenges, contact me at alive@employeesclub.com
¡Buen provecho!
RECIPE: Lettuce-Wrapped Lemongrass Salmon Burgers With Crunchy Asian Slaw
Step 1
Cook the salmon burgers. Pat the salmon burgers dry with a paper towel, then rub the burgers on both sides with the lemongrass paste.
In a large frying pan over medium heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the salmon burgers and cook, turning once, until browned and just cooked through, 2 to 4 minutes per side. Transfer to a plate.
While the burgers cook, start preparing the slaw.
Step 2
Make the crunchy Asian slaw:
Juice half the lime; cut the other half into wedges for garnish.
Trim the root end from the lettuce; remove 4 of the largest outer leaves for the burgers; thinly slice the remaining leaves.
Trim the root ends from the scallions; thinly slice the scallions on the diagonal.
Strip the mint leaves from the stems; set aside a few leaves for garnish.
In a small bowl, stir together the cashew-lime dressing base, coconut milk, and 1 teaspoon lime juice; season to taste with salt and pepper and more lime juice if needed.
In a medium bowl, toss together the cabbage, carrots, thinly sliced lettuce, scallions, mint, and half the dressing. Season to taste with salt and pepper and add more dressing if desired. Sprinkle with the cashews. Transfer the lettuce leaves to individual plates. Top with the salmon burgers, spoon on the slaw, and garnish with the remaining mint leaves. Serve the lime wedges and any remaining slaw and dressing on the side.
Step 3
Serve and enjoy!
Ingredients
Directions
Step 1
Cook the salmon burgers. Pat the salmon burgers dry with a paper towel, then rub the burgers on both sides with the lemongrass paste.
In a large frying pan over medium heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the salmon burgers and cook, turning once, until browned and just cooked through, 2 to 4 minutes per side. Transfer to a plate.
While the burgers cook, start preparing the slaw.
Step 2
Make the crunchy Asian slaw:
Juice half the lime; cut the other half into wedges for garnish.
Trim the root end from the lettuce; remove 4 of the largest outer leaves for the burgers; thinly slice the remaining leaves.
Trim the root ends from the scallions; thinly slice the scallions on the diagonal.
Strip the mint leaves from the stems; set aside a few leaves for garnish.
In a small bowl, stir together the cashew-lime dressing base, coconut milk, and 1 teaspoon lime juice; season to taste with salt and pepper and more lime juice if needed.
In a medium bowl, toss together the cabbage, carrots, thinly sliced lettuce, scallions, mint, and half the dressing. Season to taste with salt and pepper and add more dressing if desired. Sprinkle with the cashews. Transfer the lettuce leaves to individual plates. Top with the salmon burgers, spoon on the slaw, and garnish with the remaining mint leaves. Serve the lime wedges and any remaining slaw and dressing on the side.
Step 3
Serve and enjoy!
Notes
|
Cooking TIDBIT If you seek heat to your dish, add a finely diced jalapeño or serrano to the slaw. |
