pacific northwest burger
From Cooking Light July 2013
prep time
35 Min
cook time
15 Min
method
Grill
yield
4 serving(s)
Ingredients
- 1/2 cup water
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 1/2 cups radish, very thinly sliced
- 1/3 cup mayonnaise
- 1 1/2 tablespoons fresh ginger, grated
- 2 teaspoons rice vinegar
- 1/2 teaspoon sugar
- 1 tablespoon soy sauce
- 1 tablespoon thai sweet chili sauce
- Four 6 ounces salmon fillets, skinned
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon kosher salt
- - cooking spray
- 4 - hamburger buns
- 1 1/2 cups watercress
How To Make pacific northwest burger
-
Step 1Combine first 4 ingredients in a saucepan; bring to a boil, stirring until sugar dissolves. Pour hot liquid over radish. Chill 30 minutes; drain well.
-
Step 2Combine mayonnaise and next 3 ingredients. Cover and refrigerate.
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Step 3Preheat grill to high heat.
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Step 4Combine soy sauce and chili sauce, stirring with a whisk. Sprinkle fillets with pepper and 1/4 teaspoon kosher salt. Place fillets on grill rack coated with cooking spray; grill 4 minutes, brushing with half of soy mixture. Carefully turn fillets; grill 4 minutes or until desired degree of doneness, brushing with remaining soy mixture.
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Step 5Spread 2 tablespoons mayo mixture on bottom half of each bun; top each with 1 fillet. Top evenly with radishes. Arrange about 1/3 cup watercress on each fillet; top with top halves of buns.
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