Salmon Burgers Glazed with Carrot Miso Butter

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I am so done with winter now. I’m looking forward to warmer days and to see more colors/produce at the markets. And burgers remind me of summer, so I made this salmon burger in anticipation of the months to come. I cooked the patties in a reduction of carrot juice, miso, butter and ginger syrup. I find it such a great combination. The sugars in the carrot juice and ginger syrup make the salmon caramelize nicely in the pan.

This recipe is for 5 small patties but you can easily double the recipe.

Ingredients:

For the patties:

300gr of salmon, skinless and boneless

1 egg yolk

1 spring onion, finely chopped

1 teaspoon of sesame oil

Salt

Pepper

¼ cup of panko

2 tablespoons of cornmeal

For the carrot miso butter:

1 cup of carrot juice

1 tablespoon of red miso

1 tablespoon of butter

1 tablespoon of sesame oil

1 tablespoon of ginger syrup

For the wasabi mayonnaise:

5 tablespoons of mayonnaise

1 teaspoon of wasabi paste, or more to taste

Extras:

5 buns, my store was out of round ones so I used mini pistolets

Wasabi arugula

 

 

To make the wasabi mayo, just whisk the wasabi paste with the mayonnaise. Keep it covered in the fridge until ready to use.

Mince the salmon with a knife, about the size of finely chopped onions.  Mix it with the egg yolk, spring onion, sesame oil, panko, cornmeal, salt and pepper. Mix well. Grab about 1/3 of a cup of the salmon and shape it into one patty. Repeat for the remaining salmon. Cover them with plastic wrap and keep them in the fridge until ready to use.

To make the carrot miso butter; place the carrot juice, miso, butter, sesame oil and singer syrup in a large non-stick pan over medium heat. Let it reduce for 10 minutes while stirring, until it becomes a thick sauce.

Take the salmon patties out of the fridge and carefully place them on the pan with the carrot miso butter. Brush the top of the patties with some of the sauce, and let them cook for about 2 minutes per side until it caramelizes. I made the patties small so it didn’t take very long for them to cook.

Besides the wasabi mayo, I like to serve them with some wasabi arugula dressed in olive oil, vinegar, salt and pepper.

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Mini Poke Ramen Cups

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I was going through my food pictures a couple of days ago and saw a pic of two sushi bowls (or poke) that I made last month and I started to crave fresh tuna again. I thought of making it into appetizer sizes, perfect to share at a dinner party. I seasoned some ramen noodles with sushi vinegar and wasabi Furikake. And made it into tiny cups, by baking them in a muffin pan. They turned out so good, crispy on the outside and chewy on the inside. Just make sure to not make them too thick and use parchment paper as muffin liners to prevent them from sticking to the pan. I tried greasing the pan, parchment paper and cupcake liners. Parchment paper worked the best. Thank you to Vanessa from Pickmeadaisy.com for giving me the tip to add pomegranate seeds to my poke. It goes really well with the tuna!

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This recipe makes 12 mini cups.

Ingredients:

For the ramen cups:

120grs of ramen noodles

1 egg

2 tablespoons of sushi vinegar

Pinch of salt

2 tablespoons of wasabi Furikake

1 ½ tablespoons of vegetable oil

For the tuna poke:

400gr of fresh tuna, cut into small cubes

2 tablespoons of finely chopped ginger

5 tablespoons of soy sauce

1 teaspoon of togarashi

1 avocado, cut into very small cubes

1 teaspoon of lime juice

2 teaspoons of sesame oil

2 tablespoons of chopped chives

2 teaspoons of yuzu powder

¼ cup + 1 tablespoon of pomegranate seeds

1 1/2 tablespoons of sesame seeds

 

Start by making the ramen cups; cook the ramen noodles as instructed on the package. Then drain them and place them in a bowl with the sushi vinegar, Furikake, salt and vegetable oil. Mix well. Allow it to cool down for 5 minutes.

Preheat your oven to 180C/350F. Line a 12 cup muffin pan with parchment paper squares in each cup. If you only grease the muffin pan with oil, the ramen will stick to the pan, so better use parchment paper as muffin liners.

Then place the noodles in the food processor and add the egg. Pulse a few times to get it chopped and mixed through. Don’t over chop it as it is nice to still be able to see that it is ramen noodles.

To make each ramen cup, place about 2 ½ tablespoons of the ramen mixture into each muffin cup, press well to try to create a cup. Repeat for all 12.

Bake them for 30 minutes, until golden and crispy on the outside.

To make the poke, just place all of the ingredients in a medium bowl except for the avocado and mix well. Once everything is mixed through, add the avocado and mix it carefully. Especially if the avocado is very ripe, so it keeps its shape.

Spoon some of the poke into each ramen cup and enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

Asian Tuna tartare

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I love making tuna tartare. It is so easy, quick and full of flavor. This one takes a bit longer just because I wanted to serve it with some sushi rice, otherwise it would just take 5 minutes to make.

This recipe serves 2.

Ingredients:

200gr of fresh tuna, diced

For the dressing:

2 tablespoons of soy sauce

½ teaspoon of wasabi paste

1 tablespoon of freeze dried yuzu

1 tablespoon of white sesame seeds

For the avocado:

1 avocado, diced

Juice of ½ a lime

1 tablespoon of olive oil

Salt

For the wasabi mayo:

2 tablespoons of mayo

½ teaspoon of wasabi paste

Extras:

2 nori sheets, cut into rounds the same size as the mold that you are using to serve the tartare.

½ cup of sushi rice, already cooked and seasoned.

Decoration:

Red shiso

Chives, chopped

 

For the dressing, just mix all of the ingredients in a bowl. Do the same for the wasabi mayo.

Mix the diced avocado with the lime juice, olive oil and salt. Mix the tuna with the dressing.

To plate it, you will need a circular mold. Place the nori sheet at the bottom; add the sushi rice pressing firmly so it sticks to the nori. Then add a layer of avocado, and finally add half of the tuna. Remove the mold carefully. Decorate it with a few shiso leaves and chopped chives. Serve with some of the wasabi mayo on the side and sprinkle a bit of yuzu powder over the mayo. Repeat for the second serving.

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Asian Style Salmon Tacos

Pic2It’s no secret that I love Asian flavors. This time, my cravings said tacos.  The Salmon is marinated in a miso, ginger and honey sauce. I made the cabbage slaw healthier by skipping the mayo and using Greek yogurt instead. For the salsa, I used broad beans and avocado. You can substitute the broad beans for edamame if you like. It’s a super easy recipe, just keep in mind that the salmon and the slaw need to sit in the fridge for 30 minutes for the flavors to develop.

Ingredients:

For the salmon:

500gr of salmon, without the skin and diced

1 tablespoon of red miso

2 tablespoons of honey

1 tablespoon of sesame oil

2 tablespoons of soy sauce

1 tablespoon of minced ginger

Olive oil to cook the salmon

For the slaw:

1 cup of Greek yogurt

1 tablespoon of wasabi, or more to your liking

2 tablespoons of sushi vinegar

1 tablespoon of ginger syrup

3 tablespoons of sesame oil

A pinch of salt

1 tablespoon of white vinegar

300gr of white cabbage, shredded

For the salsa:

1 cup of broad beans, peeled and cooked (I buy them frozen so I just blanch them for 1 minute and then I take the shells off)

2 avocados, diced

Juice of 1 lime

1 tablespoon of white vinegar

1 tablespoon olive oil

2 tablespoon of sesame seeds (I used a mix of white & black sesame seeds)

Salt to taste

Pepper to taste

Togarashi to taste

1 red chili, sliced (optional)

To serve:

12 tortillas

Lime wedges for serving

 

First, mix all of the ingredients for the slaw in a bowl, except for the cabbage. Once the sauce is mixed, add the cabbage and mix again. Cover with plastic wrap and let it sit in the fridge for 30 minutes.

Mix all of the ingredients for the salmon marinade in a bowl. Add the diced salmon and stir to coat it. Cover with plastic wrap and let it sit in the fridge for 30 minutes.

To make the salsa, mix all of the ingredients in a bowl. Cover with plastic film and leave it in the fridge until ready to serve.

Once the 30 minutes for the salmon and slaw are up, pour about 2 tablespoons of olive oil into a pan over medium heat. Once the pan is hot, add the salmon and cook until done. This will only take about 3 to 4 minutes, stir halfway so it is evenly cooked.

Warm up the tortillas in the microwave for 30 second intervals at a time.

Remove the slaw and salsa from the fridge. Stuff the tortillas with some of the slaw, salsa and finally the salmon.  Serve with lime wedges.