~ Salmon-Edamame Burger ~
Bright green edamame pumps up the protein in these juicy
salmon burgers. You can buy frozen, blanched, shelled edamame at select
Whole Foods. Panko, Japanese bread crumbs, is a modern ingredient, which
makes a light, crunchy crust. (The term is a fusion of the French word
for bread, “pain” with “ko,” which means “powder” in
Japanese.) Unlike the bread crumbs you are probably used to, panko have
a texture that is more like flakes than crumbs.You can find panko in
the Asian food section of supermarkets, as well as in gourmet food stores
Japanese grocery stores.Enjoy these fish patties drizzled with a little
soy and grated daikon.
One 1-inch-long chunk fresh peeled gingerroot
1 cup blanched shelled edamame (thawed, if frozen)
1 pound skinless, boneless salmon fillet, cut into small chunks
1/2 cup finely chopped onion
1/2 cup finely chopped green bell pepper
1 tablespoon sake
1 1/2 teaspoons reduced-sodium soy sauce
1/4 teaspoon salt
Freshly ground black pepper
1/2 cup all-purpose flour
1 cup panko
1 large egg
4 cups of rice bran oil
4 small sprigs mitsuba or Italian parsley
1. Place the chunk of gingerroot in a food processor fitted with a metal
blade and process until minced, scraping down the sides of the work bowl
one or two times, as necessary. Add the shelled edamame and pulse until
minced. Transfer the mixture to a large bowl.
2. Place the raw salmon chunks in the food processor and process until
ground. Transfer to the bowl with the edamame mixture, and add the onion,
green pepper, sake, soy, salt, and several grinds of black pepper. Stir
the mixture until well blended.
3. Lightly wet your hands. Form the salmon mixture into 8 patties and set
4. Put flour on one large plate and panko on another. Beat the egg in a
shallow, medium-size bowl. One by one, coat each salmon patty in the flour,
then in the beaten egg, and finally in the panko. Gently remove the patty
from the panko and press it between your hands.
5. Heat the oil in a large deep skillet and bring it to 340∞F. If
you don’t have a thermometer, test the oil with a panko flake.
If the panko flake rises and immediately turns golden, then the oil is
enough. Gently lower the salmon patties into the oil, and fry for 2 minutes
on each side, or until nicely golden brown. Remove the patties from the
oil and place on a metal rack to drain excess oil.
6. To serve, lay out 4 plates and arrange 2 patties on each plate. Garnish
with the mitsuba (or the Italian parsley).
Excerpted from Japanese Women Don't Get Old or Fat by
Naomi Moriyama and William Doyle. Copyright © 2005 by Naomi Moriyama
and William Doyle .