{"id":240,"date":"2007-09-28T01:20:13","date_gmt":"2007-09-28T06:20:13","guid":{"rendered":"http:\/\/www.gourmetproject.ca\/?p=240"},"modified":"2007-11-01T20:11:39","modified_gmt":"2007-11-02T01:11:39","slug":"96-salmon-burgers-with-spinach-and-ginger-p291","status":"publish","type":"post","link":"http:\/\/www.gourmetproject.ca\/?p=240","title":{"rendered":"96. Salmon Burgers with Spinach and Ginger p.291"},"content":{"rendered":"<p><img decoding=\"async\" src=\"http:\/\/www.gourmetproject.ca\/wp-content\/uploads\/2007\/09\/96_salmon_burgers_with_spinach_and_ginger_p291.jpg\" \/><br \/>\n<a href=\"http:\/\/www.epicurious.com\/recipes\/food\/views\/105602\">The recipe<\/a><\/p>\n<p>I rarely make recipes from The Book for lunch, but this was an exception. I happened to be home, and to have a salmon fillet lingering in my fridge, so I decided to go for it. It wasn&#8217;t the greatest thing I&#8217;d ever tasted, but it certainly wasn&#8217;t bad. It&#8217;s a simple burger made of diced salmon, spinach, scallions, ginger, salt, and pepper. It&#8217;s held together with an egg white, and a dash of soy, then shaped into patties, fried crisp, and topped with pickled ginger. As you can see I happened to have some neon pink pickled ginger in the fridge, and I used it. It didn&#8217;t look great, and it wasn&#8217;t the best pickled ginger I&#8217;ve ever had, but this was lunch and I was alone, so who would ever know? I still had a bunch of the dill and cr\u00c3\u00a8me fra\u00c3\u00aeche mixture I used in the <a href=\"http:\/\/www.gourmetproject.ca\/?p=238\">Rye Crispbread Crackers with Pepper-Dill Cr\u00c3\u00a8me Fra\u00c3\u00aeche and Smoked Salmon<\/a>, so I added that and the burger to a slice of Russian bread and called it a meal.<\/p>\n<p>The burger cooked up nicely, and developed a crispy crust. I often worry about fish burgers falling apart in the pan, but that was not an issue. The flavours were a bit aggressive. Salmon can stand up to intense sauces, but this was pretty much a ginger burger with salmon and spinach. It tasted quite nice, but not much like salmon. Unfortunately my kitchen still smelled like pan fried fish. I&#8217;ve also got to deduct points for the boring &#8220;let&#8217;s make it Japanesque&#8221; flavours they&#8217;ve gone with. Ginger and soy are a great combination, but leaving that as the only flavouring in an Asianoid dish smacks of foreign food of the &#8217;50&#8217;s. And not in that quaint kitschy way I love.<\/p>\n<p>Overall the burgers were fine. Not particularly inspired, but totally edible and even enjoyable. I definitely don&#8217;t think this should be the definitive salmon burger, or the only fish burger in The Book, but it&#8217;s not bad at all. The nice thing about lunch is that it&#8217;s held to a lower standard. This burger might have been a disappointment at supper time, but having a burger for lunch is a treat no matter how it tastes.<\/p>\n<div style=\"position: relative; height: 25px; width: 126px\">\n<div style=\"position: absolute; top:0; left:0; height: 25px; width: 63px; background: url(http:\/\/www.gourmetproject.ca\/wp-content\/plugins\/rating-bar\/rating-front.png) left\"><\/div>\n<div style=\"position: absolute; top: 0px; left: 63px; height: 25px; width: 63px; background: url(http:\/\/www.gourmetproject.ca\/wp-content\/plugins\/rating-bar\/rating-back.png) right\"><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>The recipe I rarely make recipes from The Book for lunch, but this was an exception. I happened to be home, and to have a salmon fillet lingering in my fridge, so I decided to go for it. It wasn&#8217;t the greatest thing I&#8217;d ever tasted, but it certainly wasn&#8217;t bad. It&#8217;s a simple burger [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[15,2],"tags":[51,538,539,134,542,540,541,501,439,394,464],"_links":{"self":[{"href":"http:\/\/www.gourmetproject.ca\/index.php?rest_route=\/wp\/v2\/posts\/240"}],"collection":[{"href":"http:\/\/www.gourmetproject.ca\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.gourmetproject.ca\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.gourmetproject.ca\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.gourmetproject.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=240"}],"version-history":[{"count":0,"href":"http:\/\/www.gourmetproject.ca\/index.php?rest_route=\/wp\/v2\/posts\/240\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.gourmetproject.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=240"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.gourmetproject.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=240"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.gourmetproject.ca\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=240"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}