Recipe Description
Even if it’s not Chinese New Year, you can enjoy this yummy salmon burger infused with the flavours of yee sang. This recipe combines a yee sang salad with a salmon fillet to bring together Asian and Western flavours.
This recipe is courtesy of The Daily Grind and was first published in Flavours.
This recipe is best with
Recipe Ingredient
- Salmon patty
- 160g Salmon fillet, grilled
- salt and pepper to taste
- a dash olive oil
- butter, enough to spread
- Yee sang salad
- 20g carrot, grated
- 10g green mango, julienne
- 10g pickled ginger, julienne
- 5g coriander, chopped
- 5g radish, grated
- 5g pok chui crackers
- 1g sesame seeds
- 1tsp plum sauce
- Garlic aioli
- 1head garlic, crushed and roasted
- 1tbsp mayonnaise
- salt and pepper to taste
- Bun
- 1 burger bun, toasted
- butter for spreading
- 10g watercress
Instructions
- To make salmon patty: Season salmon with salt and pepper and drizzle with olive oil. Grill for 3 minutes on both sides.
- To make yee sang salad: Mix all the ingredients together.
- To make aioli: Mix all the ingredients together.
- To assemble: Spread the bun with butter. Place watercress on bottom half of the bun and top with the salmon and aioli. Pile yee sang salad on top.
