ZESTY ORANGE-GINGER SALMON PATTIES OVER GREENS

ZESTY ORANGE-GINGER SALMON PATTIES OVER GREENS image

Categories Fish

Yield 4

Number Of Ingredients 13

Previous Next

1 walnut-sized knob peeled fresh ginger
1 clove of garlic, minced
1 8-ounce can sliced water chestnuts, drained
3/4 pounds skinless salmon fillet, bones removed
1 cup fresh white breadcrumbs
1/2 cup hoisin sauce, divided
2 scallions, trimmed and minced
1 teaspoon garlic-chile paste
1/2 teaspoon coarse salt
1 whole orange
2 tablespoon rice-vinegar
2 teaspoon toasted sesame oil
8 cups mesclun greens

Steps:

Place ginger and garlic in a food processor; process unitl minced. Add water chestnuts; pulse until just minced. Scrape down sides of work bowl; transfer ingredients to a medium bowl. Cut salmon fillet into bite-sized chunks and pulse in food processor to coarsely chop; transfer to ginger misture. Add breadcrumbs, 1/4 cup hoisin sauce, scallions, 1/2 cup teaspoon chile paste, salt and the grated rind from the orange. Stir to mix; shape salmon mixture into four 1/4 inch thick patties. Place remianing 1/4 cup hoisin in a small bowl. Squeeze juice from one orange half and add to hoisin, along with vinegar and rice-vinegar and 1/2 teaspoon of garlic-chile paste. Heat sesame oil in non-stick skillet. Brown each pattie on both side until cooked through. Place cooked pattie on bed of mesclun.