There are a couple of blogging events that I try not to miss each month. One of these would be the Royal Foodie Joust. Jenn over at Leftover Queen is one of the very first blogging friends I ever made in the blogosphere. She is newly married to her "knight in shining armour" Roberto and is living happily ever after in Florida. She is the founder of The Foodie Blogroll as well as The Royal Foodie Joust. Thanks Jenn for continuing with this event and keeping our thinking caps on!
1 pound skinless wild salmon fillet
1 T Dijon mustard
1 T reduced-fat mayonnaise
1 T chopped fresh chives
1 T soy sauce
1 tsp Asian sesame oil
1/4 tsp salt
1/8 tsp freshly ground pepper
1/3 cup sesame seeds
2 tsp peanut oil
4 whole wheat buns with sesame seeds
4 tomato slices
1- 1/2 cups baby greens
The premise of the Joust is that the previous months winner chooses three ingredients; we create a dish using these three key ingredients and then submit it to the forum for voting by our peers. Last months winner was Peter of Kalofagas - Greek Food and Beyond.
The 3 ingredients Peter has chosen are:
cilantro, seafood and sesame
My inspiration was our British Columbia wild salmon. When I saw the 3 ingredients this was the first thing that came to mind. It is so easy to over analyze and procrastinate looking for that perfect dish. Quite often I just go with my first instinct. It is more important to me to participate in the Joust and create a dish that uses the key ingredients than to win the Joust...but hey winning is nice too!!!!! The burgers also fit in with a dinner I was planning on having as well so salmon it is....one salmon burger, lettuce, Asian mayonnaise all on a sesame seed bun. Does this have you singing a jingle??? Sorry about that!!!! The salmon burger has a sesame seed crust, a sesame seed bun and toasted sesame seeds top the Asian coleslaw. I am surrounded by sesame seeds!!!! Those little menaces were popping right out of the pan when I was toasting them...recommendation to self...lower the heat!! I was so late in entering last month that I had to get going right away!!!
This recipe also has cilantro in the coleslaw with its duplicate flavour in the Asian Mayonnaise. Cilantro is the most widely used herb in many cultures...the worlds most popular herb. The leaves of this plant are referred to as cilantro, while the seeds are most commonly called coriander. Depending on the cuisine, the entire plant is used for its flavours and aromas. Either you love it or abhor it!!
This herb was originally grown around present day Greece and has been utilized as a culinary herb since at least 5,000 B.C. The name comes from Coriandrum after "coris" which is the Greek word for "bedbug" because it was said they both emitted a similar odour...at least this is what I have researched.
This herb was originally grown around present day Greece and has been utilized as a culinary herb since at least 5,000 B.C. The name comes from Coriandrum after "coris" which is the Greek word for "bedbug" because it was said they both emitted a similar odour...at least this is what I have researched.
**Sesame Seed Crusted Salmon Burgers with Mayonnaise & Asian Coleslaw**
1 pound skinless wild salmon fillet1 T Dijon mustard
1 T reduced-fat mayonnaise
1 T chopped fresh chives
1 T soy sauce
1 tsp Asian sesame oil
1/4 tsp salt
1/8 tsp freshly ground pepper
1/3 cup sesame seeds
2 tsp peanut oil
4 whole wheat buns with sesame seeds
4 tomato slices
1- 1/2 cups baby greens
Asian Mayonnaise (recipe to follow)
Asian Coleslaw (recipe to follow)
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Remove and discard any bones from salmon, then cut into 1-inch pieces. In a food processor, pulse salmon just until finely chopped (do not over process). Transfer salmon to a medium bowl. Add mustard, mayonnaise, chives, soy sauce, sesame oil, salt, and pepper; stir to combine. Form mixture into four 3 1/2-inch patties. Generously sprinkle one side of each patty with sesame seeds. Brush peanut oil over bottom of a large nonstick skillet to coat evenly. Place skillet over medium-high heat. Place burgers, seed side down, in skillet; cook until sesame seeds brown lightly, 2 to 3 minutes, reducing heat slightly if necessary. With a spatula, gently turn burgers over and cook just until opaque in the center, about 3 minutes. Transfer salmon burgers to buns, and top with tomato slices and greens.
**Asian Mayonnaise**
1 large egg yolk
2 tsp fresh lemon juice
1 tsp minced fresh ginger
1/2 tsp minced garlic
1/2 tsp minced green onions
1 cup vegetable oil
1 T soy sauce
1 T chopped fresh cilantro leaves
1/2 tsp freshly ground white pepper
1/2 tsp sesame oil
1/4 tsp salt
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Combine the egg yolk, lemon juice, ginger, garlic, and green onions in a food processor and process for 15 seconds. With the motor running, slowly add the vegetable oil through the feed tube. The mixture will thicken. Add the soy sauce, cilantro, pepper, sesame oil, and salt. Pulse once or twice to blend. Serve immediately or store in an airtight container for no more than 24 hours before using.
Combine the egg yolk, lemon juice, ginger, garlic, and green onions in a food processor and process for 15 seconds. With the motor running, slowly add the vegetable oil through the feed tube. The mixture will thicken. Add the soy sauce, cilantro, pepper, sesame oil, and salt. Pulse once or twice to blend. Serve immediately or store in an airtight container for no more than 24 hours before using.
Makes about 1 cup
**Asian Coleslaw**
1 bunch green scallions or onions
1 head of green cabbage(add 1/2 cup shredded red cabbage to the mix)
1 large carrot
1/2 cup mayonnaise
1/4 cup rice wine vinegar
1/4 cup honey
2 T sesame oil
Salt and freshly ground black pepper
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Slice half of the scallions, cabbage and carrot into thin julienned pieces and place in a salad bowl. Reserve the remaining scallions, which you have also julienned. In a small bowl, combine the mayonnaise, rice wine vinegar, honey and sesame oil until thoroughly mixed and pour over cabbage mixture. Check salt and pepper to taste and let marinate for 1/2 hour before serving.
Slice half of the scallions, cabbage and carrot into thin julienned pieces and place in a salad bowl. Reserve the remaining scallions, which you have also julienned. In a small bowl, combine the mayonnaise, rice wine vinegar, honey and sesame oil until thoroughly mixed and pour over cabbage mixture. Check salt and pepper to taste and let marinate for 1/2 hour before serving.
