Zesty Asian Salmon Burgers with Speedy Noodle Salad

Method

1. 1

   Begin by whisking together 3 tablespoons of soy sauce, honey, minced garlic, grated ginger, and 1 teaspoon of sesame oil in a small bowl to create your vibrant Asian glaze. Set aside.

2. 2

   Bring a pot of water to a rolling boil. Add the rice sticks and cook according to package directions until tender but still firm, typically 3-5 minutes. Drain thoroughly and rinse with cold water to prevent sticking; set aside.

3. 3

   Quickly thaw the chopped spinach, then firmly squeeze out any excess water to ensure your salad isn't watery. Set aside with the prepared rice sticks.

4. 4

   Heat the vegetable oil in a non-stick skillet or grill pan over medium-high heat. Season both sides of the salmon burgers with salt and freshly ground black pepper.

5. 5

   Carefully place the salmon burgers in the hot pan and cook for 4-5 minutes per side, or until they are beautifully golden brown and cooked through to your preference.

6. 6

   During the final 2 minutes of cooking, generously brush the prepared Asian glaze over both sides of the salmon burgers, allowing it to bubble and caramelise slightly, creating a sticky, savoury crust.

7. 7

   In a separate bowl, gently combine the cooked rice sticks and drained spinach. Whisk together the remaining 1 tablespoon of soy sauce, 0.5 teaspoon of sesame oil, and lime juice or rice vinegar to form the light dressing. Pour over the noodle mixture and toss until evenly coated.

8. 8

   Artfully arrange the glistening, glazed salmon burgers on plates and serve immediately with a generous mound of the refreshing rice noodle and spinach salad on the side. Savour every bite of this quick summer delight!