Lunch: Asian Salmon Burgers with Pickled Cucumber on Pumpernickel

Note: To slice the cucumber in the following recipe into a paper-thin spiral, we used a Japanese rotary device known as the Benriner vegetable slicer.

This recipe includes superfoods such as:

Salmon

Health benefits of Asian Salmon Burgers with Pickled Cucumber on Pumpernickel

Salmon is an excellent source of omega-3 fatty acids, which are crucial for reducing inflammation and promoting cardiovascular health. It is also rich in vitamin D, which helps regulate insulin levels and improve mood, both of which are important for managing PCOS symptoms. Additionally, salmon provides a good amount of B vitamins, particularly B12, which supports energy production and helps maintain healthy nerve function. Including salmon in your diet can help balance hormones, reduce inflammation, and support overall well-being.

Ingredients

1 large cucumber (about 1 pound)
1 tablespoon cider vinegar
1 1/2 teaspoons sugar
1/4 teaspoon dried hot red pepper flakes
1 large egg white
1 tablespoon soy sauce
1/2 teaspoon grated peeled fresh gingerroot
a 3/4-pound piece salmon fillet, skin discarded and fish cut into 1/4-inch pieces
1/2 cup fine fresh bread crumbs
2 scallions, chopped fine
1 teaspoon mustard seed
1 teaspoon vegetable oil
4 small green-leaf lettuce leaves
8 slices firm pumpernickel (about 10 ounces)

Instructions

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.
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. In a food processor purée 1/3 cup salmon mixture and return to salmon mixture remaining in bowl. (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. Drain cucumber well.
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. 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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