Alaskan Pollock Burgers with Spicy Orange-Ginger Slaw
Forget going out to eat or ordering takeout every time you crave American food. Try making Alaskan Pollock Burgers with Spicy Orange-Ginger Slaw at home. This recipe makes 6 servings with 493 calories, 35g of protein, and 24g of fat each. For $2.52 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. Several people really liked this main course. This recipe is liked by 189 foodies and cooks. This recipe from Renee's Kitchen Adventures requires green onion, sesame oil, salt and pepper, and orange zest. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes about 25 minutes. It is a good option if you're following a dairy free diet. Overall, this recipe earns a solid spoonacular score of 78%. Try Cajun Cauliflower Rice Bowl with Cajun Grilled Alaskan Pollock, Pollock Guacamole Burgers, and Ginger Chicken Burgers with Sesame Slaw for similar recipes.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 10 minutes
Ingredients:
1 package of pre-shredded cole slaw mix (cabbage and carrots)
1/2 cup coarsely chopped fresh cilantro
1/2 tsp. grated fresh ginger
1/4 - 1/2 tsp. Gochujang paste (Korean red chili paste)
1 green onion. white and green parts, thinly sliced
1 Tbs honey
1/4 cup olive oil
1/4 cup fresh squeezed orange juice
1/2 tsp. orange zest
1 red jalapeno, thinly sliced (you can use green if you like)
2 Tbs rice wine vinegar
salt and pepper, to taste
1/2 tsp. sesame oil
6 Sesame Seed buns, toasted
1 Tbs toasted sesame seeds (optional)
2 Tbs soy sauce
6 Trident Seafood® Wild Alaskan Pollock Burgers, cooked
Equipment:
whisk
bowl
Cooking instruction summary:
In a large bowl, whisk together the orange juice, vinegar, orange zest, soy sauce, sesame oil, ginger, honey, and Gochujang paste. Drizzle in olive oil while whisking to make a vinaigrette. Taste for salt and pepper, and add as needed. Add the bag of pre-shredded cole slaw mix cilantro. jalpeno, and green onion to the vinaigrette. Toss to coat. Add in sesame seeds, if using, and toss again. Set aside. To each toasted sesame seed bun bottom, add a cooked Alaskan Pollock Burger and top the burger with a heaping spoonful of the slaw mixture. Add the top of the bun. Serve immediately. You will probably have some extra slaw left over, serve on the side at another meal.
Step by step:
1. In a large bowl, whisk together the orange juice, vinegar, orange zest, soy sauce, sesame oil, ginger, honey, and Gochujang paste.
2. Drizzle in olive oil while whisking to make a vinaigrette. Taste for salt and pepper, and add as needed.
3. Add the bag of pre-shredded cole slaw mix cilantro. jalpeno, and green onion to the vinaigrette. Toss to coat.
4. Add in sesame seeds, if using, and toss again. Set aside. To each toasted sesame seed bun bottom, add a cooked Alaskan Pollock Burger and top the burger with a heaping spoonful of the slaw mixture.
5. Add the top of the bun.
6. Serve immediately. You will probably have some extra slaw left over, serve on the side at another meal.
Nutrition Information:
covered percent of daily need
