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1
Preheat the oven to 400 degrees F.
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2
In a medium bowl, whisk together the egg white, soy sauce and sesame oil.
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3
Add the salmon, 1/4 cup of the panko, and the green onions and mix.
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4
Form into 4 equal patties.
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5
Place the remaining panko in a shallow dish.
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6
Dredge the patties in the panko to coat evenly on both sides.
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7
In a large, non-stick ovenproof skillet, heat the vegetable oil over medium heat.
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8
Add the salmon patties and cook for 1 minute.
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9
Turn, place in the oven and cook until medium-rare, about 3 minutes.
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10
Remove from the oven.
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11
In a bowl, toss together the mesclun, julienned shizu leaves and the olive oil, and lightly season with salt and pepper.
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12
Divide the mixture among 4 plates and place the salmon burgers in the center.
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13
Top with the cucumber relish and garnish with the wonton strips and cilantro sprigs.
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14
Serve immediately.
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15
1/2 cup peeled, seeded, julienned cucumber
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16
1/2 teaspoon salt
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17
1/4 cup peeled, julienned daikon
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18
1/4 cup peeled, julienned carrot
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19
1 tablespoon fresh lime juice
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20
2 teaspoons fish sauce
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21
2 teaspoons minced fresh cilantro leaves
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22
1 teaspoon mirin
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23
1 teaspoon minced Thai chile, or other red chile
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24
Toss cucumbers with salt in colander.
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25
Place colander in sink or over bowl and let stand 15 minutes.
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26
Press down on cucumbers to release moisture.
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27
Rinse, drain and pat dry.
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28
Combine cucumbers with remaining ingredients.
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29
Toss to coat.
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30
Cover and refrigerate for 15 minutes.
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31
Serve on top of Asian Salmon Burgers.
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32
1/4 cup sesame seeds, toasted
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33
1 teaspoon salt
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34
5 cups vegetable oil
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35
20 wonton skins
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36
1 tablespoon cornstarch dissolved in 2 tablespoons water
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37
In a small bowl, stir together sesame seeds and salt.
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38
In a heavy 5-quart pot, heat the oil to 360 degrees F.
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39
Brush 1 side of each wrapper with the cornstarch mixture and sprinkle on both sides with the seeds.
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40
Cut the wrappers into 1/4-inch strips and add to the oil in batches.
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41
Fry until crisp and golden, about 30 seconds.
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42
(Some seeds will fall off during frying.)
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43
Remove and drain on paper towels and season lightly with additional salt.
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44
Serve as a garnish for the salmon burgers.
