• Ingredients: 31
  • Serves: 4

Asian salmon burgers with pickled cucumber on pumpernickel with large cucumber, cider vinegar, sugar, dried hot red pepper flakes, large egg white, soy sauce, grated peeled fresh gingerroot, , fine fresh bread crumbs, scallions, chopped fine, mustard seed, vegetable oil, small green-leaf lettuce leaves, slices firm pumpernickel.


  • 1 large cucumber
  • 1 tbsp. cider vinegar
  • 1 1/2 tsps. sugar
  • 1/4 tsp. dried hot red pepper flakes
  • 1 large egg white
  • 1 tbsp. soy sauce
  • 1/2 tsp. grated peeled fresh gingerroot
  • a 3/4-pound piece salmon fillet, skin discarded and fish cut into  1/4-inch pcs.
  • 1/2 cup fine fresh bread crumbs
  • 2 scallions, chopped fine
  • 1 tsp. mustard seed
  • 1 tsp. vegetable oil
  • 4 small green-leaf lettuce leaves
  • 8 slices firm pumpernickel

For Indian pudding

  • 2 1/2 cups low-fat milk
  • 1/3 cup cornmeal
  • 1/3 cup unsulfured molasses
  • 3/4 tsp. ground ginger
  • 1/4 tsp. cinnamon
  • 1 tbsp. unsalted butter

For dried-fruit compote

For sauce:

  • 1/2 cup fat-free chicken broth
  • 1/4 cup fresh lime juice
  • 2 tbsps. molasses
  • 1 tsp. cornstarch


  1. Step 1 With a Japanese rotary slicer (see note this page) cut cucumber into 1 long spiral. (Alternatively, with a sharp knife cut cucumber into very thin slices.) In a bowl toss cucumber with vinegar, sugar, red pepper flakes, and salt to taste.

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  2. Step 2 In another bowl whisk together egg white, soy sauce, and gingerroot until combined well and stir in salmon, bread crumbs, scallions, mustard seeds, and salt to taste.

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  3. Step 3 In a food processor purée 1/3 cup salmon mixture and return to salmon mixture remaining in bowl.
  4. Step 4 (Alternatively, chop 1/3 cup salmon mixture fine and mash to a paste with flat side of a knife.) Stir mixture to combine and form into four 3/4-inch-thick patties.
  5. Step 5 In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and cook patties until golden, about 2 minutes on each side.

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  6. Step 6 Cook patties, covered, over moderate heat until just cooked through, about 5 minutes more. Arrange lettuce leaves on 4 pumpernickel slices and top with salmon burgers, pickled cucumber, and remaining 4 pumpernickel slices.

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