Hoisin Salmon Burgers with Pickled Cucumber

In a small saucepan combine 1/3 cup water, 1/4 cup cider vinegar, 1 teaspoon sugar, 1 clove garlic cut in half, 2 thin slices of fresh ginger that has been peeled, 1/4 teaspoon crushed red pepper flakes. Bring to a boil and add 24 thin English seedless cucumber slices. Continue to boil for 2 or 3 minutes, remove from heat and let stand for 15 minutes. Drain and remove from the saucepan.

For the burgers, you will need:

1 pound of skinless fresh or frozen salmon fillet, finely chopped (I use my kitchen scissors)
1/2 cup panko (Japanese) breadcrumbs
3-4 tablespoons chopped fresh cilantro
1 tablespoon low sodium soy sauce
1 1/2 teaspoons grated peeled fresh ginger
1 1/2 teaspoons grated lime rind
1 large egg white
2 tablespoons hoisin sauce to brush on top of  patties

Make into 4 patties. Heat a large skillet on medium-high and add 2 teaspoons dark sesame oil. Add the patties and cook for 3-4 minutes on each side or until desired degree of doneness. Brush tops of patties evenly with hoisin sauce; cook for 30 seconds.

Place each patty on the bottom half of a whole grain sandwich thin bun; top each patty with 6 cucumber slices and top half of bun.




Recipe by Cooking Light;adapted by Lesley Stansfield

Tilapia With Balsamic Orange Sauce and Spiced Rice

2 cups chicken broth
1 cup basmati or jasmine rice
3 small cloves garlic, minced
1 tablespoon unsalted butter
1/2 teaspoon Garam Marsala spice
1/4 cup golden raisins
2-4 pieces of tilapia
1/2 cup orange juice
1/4 cup balsamic vinegar
1/2 cup orange marmalade
1 tablespoon unsalted butter, to finish sauce

Bring chicken broth to a boil in a saucepan, add the next 5 ingredients. Reduce heat to medium low and cover. Let cook, stirring a couple of times, 12-15 minutes until liquid is absorbed and rice is tender. Remove from heat.

While the rice is cooking, heat a non-stick skillet and add 1 tablespoon olive oil. When the pan is hot, pan sear the tilapia on medium high for 4 minutes on each side. Remove tilapia from the pan, place on a plate and keep warm. In the same pan as you pan seared the fish, add the orange juice, balsamic vinegar, and the marmalade. Bring to a boil, reduce heat slightly and cook for 3-5 minutes. Remove from heat and add 1 tablespoon of butter, stir until melted.

Place some rice on each plate, lay a piece of tilapia on the rice, drizzle some of the sauce on top of the fish. Serve with a vegetable or salad.
Recipe by SchnucksCooks;adapted by Lesley Stansfield