Olympic Recipe: Salmon Sliders

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    NEWSLETTERS

    NBCChicago.com

    Executive Chef Dave Danielson and his team from Chicago's Behind-The-Scenes catering are feeding many of the athletes in Vancouver during the 2010 Winter Games.

    Ingredients

    • 1 Large Egg
    • 1 Tablespoon Soy Sauce
    • 1 Teaspoon Sesame Oil
    • ¾ Pound Skinless Salmon Fillet, Cut into 1/4 Inch Dice
    • ¾ Cup Panko Crumbs
    • ¼ Cup Minced Green Onions
    • 2 Tablespoons Vegetable Oil
    • 3 Cups Mesclun Greens, Washed & Spun Dry
    • 2 Teaspoons Olive Oil
    • Wasabi Mayonnaise
    • Slider Rolls
    • Asian Cucumber Relish (Recipe to Follow)
    • Sprigs Fresh Cilantro, Garnish

    Directions

    Chef Dave Danielson Prepares Salmon Sliders

    [CHI] Chef Dave Danielson Prepares Salmon Sliders
    When you think of the Pacific Northwest, salmon typically comes to mind, and these sliders come with a bit of Asian flair.

    • Preheat the Oven to 400 Degrees F
    • In a Medium Bowl, Whisk Together the Egg White, Woy Sauce & Sesame Oil. Add the Salmon, ¼ Cup of the Panko, & the Green Onions & Mix. Form into Patties to Fit the Selected Bun.
    • Roll Edge of Each Pattie in Black Sesame Seeds.
    • In a Large, Non-Stick Ovenproof Skillet, Heat the Vegetable Oil Over Medium Heat. Add the Salmon Patties & Cook for 1 Minute. Turn, Place in the Oven & Cook Until Medium-Rare, About 3 Minutes. Remove from the Oven.
    • In a Bowl, Toss Together the Mesclun & the Olive Oil. Lightly Season this Mixture with Salt & Pepper.
    • Lightly Toast Each Bun & Place a Salmon Burger on Each. Top with the Cucumber Relish, Micro Greens, & Spear a Wasabi Mayonnaise to Taste.
    • Serve Immediately.

    More Olympic Recipes:

    Bison Chili

    Duck Confit & Wild Mushroom Flatbread

    Crab Cakes