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Toasted Spice Salmon Burgers with Orange-Apricot Glaze and Curried Mustard Mayo Recipe

Toasted Spice Salmon Burgers with Orange-Apricot Glaze and Curried Mustard Mayo Recipe

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Toasted Spice Salmon Burgers with Orange-Apricot Glaze and Curried Mustard Mayo

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Ingredients:

Serving

1 1/2 tbsp coriander seeds
1 tbsp cumin seeds
1/2 cup chopped fresh cilantro leaves
1 bunch scallions, trimmed and minced
1 egg, lightly beaten
2 tsp kosher salt
1/2 tsp freshly ground black pepper
2 lb skinless salmon fillets ( wild caught preferred), finely chopped
3/4 cup panko bread crumbs
2 tsp canola oil
2 tsp minced fresh ginger
1 tbsp minced fresh garlic
1 tsp sweet curry powder
1/3 cup mayonnaise
1 1/2 tbsp honey dijon mustard
3 tbsp minced fresh cilantro leaves
sea salt and freshly ground black pepper
4 tbsp apricot preserves, chopped
2 1/2 tbsp unsalted butter
1 1/2 tbsp orange juice concentrate, thawed
1/4 tsp cayenne pepper
canola oil
6 poppy seed
3 cups really fresh , crisp watercress leaves
cilantro and watercress sprigs for garnish , optional

Directions:

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 nonstick 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	983.47 Kcal (4118 kJ)
Calories from fat	206.82 Kcal
		% Daily Value*
Total Fat	22.98g	35%
Cholesterol	114.66mg	38%
Sodium	968.22mg	40%
Potassium	665.53mg	14%
Total Carbs	155.16g	52%
Sugars	130.84g	523%
Dietary Fiber	1.31g	5%
Protein	34.33g	69%
Vitamin C	8mg	13%
Vitamin A	0.1mg	2%
Iron	1.2mg	7%
Calcium	70.5mg	7%

Amount Per 100 g
Calories	257.74 Kcal (1079 kJ)
Calories from fat	54.2 Kcal
		% Daily Value*
Total Fat	6.02g	35%
Cholesterol	30.05mg	38%
Sodium	253.74mg	40%
Potassium	174.41mg	14%
Total Carbs	40.66g	52%
Sugars	34.29g	523%
Dietary Fiber	0.34g	5%
Protein	9g	69%
Vitamin C	2.1mg	13%
Iron	0.3mg	7%
Calcium	18.5mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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