Text 14600, 105 rader
Skriven 2011-08-12 05:04:00 av Dave Drum (53383.cooking)
Ärende: TVFN 040
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Toasted Spice Salmon Burgers w/Orange-Apricot Glaze
 Categories: Sandwiches, Seafood, Fruit, Citrus
      Yield: 6 servings
 
MMMMM--------------------------BURGERS-------------------------------
  1 1/2 tb Coriander seeds
      1 tb Cumin seeds
    1/2 c  Chopped fresh cilantro
           - leaves
      1 bn Scallions; trimmed, minced
      1    Egg; lightly beaten
      2 ts Kosher salt
    1/2 ts Freshly ground black pepper
      2 lb Skinless salmon filets; fine
           - chopped
    3/4 c  Panko bread crumbs

MMMMM--------------------CURRIED MUSTARD MAYO-------------------------
      2 ts Oil
      2 ts Minced fresh ginger
      1 tb Minced fresh garlic
      1 ts Sweet curry powder
    1/3 c  Mayonnaise
  1 1/2 tb Honey Dijon mustard
      3 tb Minced fresh cilantro
           - leaves
           Sea salt & ground pepper

MMMMM--------------------ORANGE-APRICOT GLAZE-------------------------
      4 tb Apricot preserves; chopped
  2 1/2 tb Unsalted butter
  1 1/2 tb Orange juice concentrate;
           - thawed
    1/4 ts Cayenne pepper

MMMMM--------------------------ASSEMBLY-------------------------------
           Oil
      6    Seeded hamburger buns;
           - split
      3 c  Really fresh, crisp
           - watercress leaves
           Cilantro and watercress
           - sprigs for garnish (opt)
 
  Prepare gas or charcoal grill to medium-high heat for direct-
  heat cooking.
  
  Toast coriander and cumin seeds in a small saute pan over
  medium heat for 2 minutes or until fragrant and lightly
  browned. Remove from pan, cool and grind.
  
  Place ground spices in a large bowl; add cilantro, scallions,
  egg, kosher salt and 1/2 teaspoon pepper; mix well. Gently
  but thoroughly mix in salmon and panko. Shape mixture into
  6 (3/4-inch thick) patties and refrigerate until ready to
  grill.
  
  Curried Mustard Mayo: Heat canola oil in a very small non
  stick saucepan over medium heat. Add ginger and garlic and
  saute for 2 minutes. Stir in curry powder and continue to
  saute for 1 minute. Remove mixture to a mini food processor;
  reserve pan. Add mayonnaise and mustard to processor and
  puree. Remove to a small bowl, stir in cilantro and season,
  to taste, with sea salt and pepper. Refrigerate until needed.
  
  Orange-Apricot Glaze: Place preserves, butter, orange juice
  concentrate and cayenne in reserved saucepan and cook over
  medium heat, stirring, until preserves and butter have
  melted. Boil glaze for 2 minutes. Remove from heat and
  set aside.
  
  Oil grill grates canola oil. Grill burgers over direct heat
  for 3 minutes, covered if using a gas grill. Gently flip
  burgers and grill for 3 minutes. Brush burgers with half
  of the glaze; flip and cook for 1 minute. Brush with remaining
  glaze; flip and cook for 1 additional minute or until burgers
  are cooked through. Remove. Spray cut sides of buns lightly
  with cooking spray and grill cut sides down, along outer
  edges of grill, until lightly toasted, about 1 minute.
  
  Spread cut side of bottom buns with half of mayo mixture;
  top with half of the watercress leaves, a burger, remaining
  mayo, remaining watercress and tops of buns. Garnish platter
  or dinner plates with cilantro and watercress sprigs, as
  desired.
  
  Recipe courtesy Jamie Miller, Maple Grove, MN
  	
  Yield: 6 servings
  
  Episode#: UR0102
  Copyright 2006 Television Food Network
  
  Meal Master Format by Dave Drum - 04 March 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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