{"id":1420115200,"date":"2017-03-17T22:20:51","date_gmt":"2017-03-17T21:20:51","guid":{"rendered":"http:\/\/kakann.se\/2017\/march\/laxburgare-med-exotisk-salsa.html"},"modified":"2017-03-17T22:20:51","modified_gmt":"2017-03-17T21:20:51","slug":"2017_march_laxburgare-med-exotisk-salsa","status":"publish","type":"post","link":"https:\/\/kakann.se\/?p=1420115200","title":{"rendered":"Laxburgare med exotisk salsa"},"content":{"rendered":"<div>Fredagsmiddagen bestod av lax i form av en burgare. Jag \u00e4lskar burgare av olika slag och den h\u00e4r var en h\u00f6jdare. G\u00e5r att styra styrkan i m\u00e4ngden r\u00f6kt paprika och chili, vi valde att g\u00f6ra den ganska het.<br \/>Ser br\u00f6det lite blekt ut var det f\u00f6r att vi inte hittade n\u00e5got hamburgerbr\u00f6d men hittade glutenfria frallor i frysdisken, f\u00f6rv\u00e5nadsv\u00e4rt goda, sv\u00e5rt att f\u00f6rest\u00e4lla sig att de inte inneh\u00f6ll n\u00e5got vetemj\u00f6l. Jag kommer nog att ha en p\u00e5se i frysen f\u00f6r framtida beh\u00f6v.<\/div>\n<div>\u00a0<\/div>\n<div>Recept:<\/div>\n<div>\u00a0<\/div>\n<div>\n<div>Ingredienser<br \/>\u00a04 portioner<\/div>\n<div>\u00a0<\/div>\n<div>Laxburgare<br \/>600 g skinn och benfri lax<br \/>1\/2 r\u00f6dl\u00f6k<br \/>2 tsk paprikapulver smoked<br \/>2 msk potatismj\u00f6l<br \/>salt, peppar<br \/>olja att steka i<br \/>4 st hamburgerb\u00f6d, g\u00e4rna grova<\/div>\n<div>\u00a0<\/div>\n<div>Mango &amp; avokadosalsa<br \/>2 st f\u00e4rsk mango<br \/>1 st avokado<br \/>1\/2 st gurka<br \/>4 st salladsl\u00f6k<br \/>1 st r\u00f6d chili<br \/>1 knippe koriander<br \/>saft fr\u00e5n en lime<br \/>salt<\/div>\n<div>\u00a0<\/div>\n<div>Wasabimajon\u00e4s<br \/>2 dl majon\u00e4s<br \/>1 msk wasabipasta<\/div>\n<div>\u00a0<\/div>\n<div>S\u00e5 h\u00e4r g\u00f6r du<\/div>\n<div>\u00a0<\/div>\n<div>Sk\u00e4r laxen i mindre bitar, l\u00e4gg i en matberedare och mixa sedan snabbt ihop en f\u00e4rs. <br \/>Finhacka l\u00f6ken. Blanda laxf\u00e4rsen med paprikapulver, r\u00f6dl\u00f6ken, mj\u00f6l, salt och peppar. <br \/>G\u00f6r kompakta burgare av laxf\u00e4rsen och stek i olja p\u00e5 medelv\u00e4rme ca 2 min p\u00e5 varje sida.<\/div>\n<div>\u00a0<\/div>\n<div>Wasabimajon\u00e4s. V\u00e4nd ihop samtliga ingredienser. Vill du ha starkare smak av wasabi tills\u00e4tter du mer. Smaka av.<\/div>\n<div>\u00a0<\/div>\n<div>Skala mangon och sk\u00e4r loss k\u00f6ttet fr\u00e5n k\u00e4rnan. Sk\u00e4r i sm\u00e5 kuber. Skala, k\u00e4rna ur och t\u00e4rna avokado och gurkan. <br \/>Hacka salladsl\u00f6k, koriander och chili. Om du inte vill ha het salsa tar du \u00e4ven bort k\u00e4rnorna fr\u00e5n chilin.<br \/>Blanda ihop ingredienserna, pressa \u00f6ver limesaft och smaka av med salt och peppar.<\/div>\n<div>\u00a0<\/div>\n<div>\n<div><img decoding=\"async\" src=\"https:\/\/kakann\/wp-content\/uploads\/2017\/03\/2017-03-17_190750_58cc52ff9606ee1e1bc3d4b4.jpg\" alt=\"\" class=\"image\" data-oid=\"58cc52ff9606ee1e1bc3d4b4\" \/><\/div>\n<div>\n<div><img decoding=\"async\" src=\"https:\/\/kakann\/wp-content\/uploads\/2017\/03\/2017-03-17_190755_58cc5313ddf2b36f5e036212.jpg\" alt=\"\" class=\"image\" data-oid=\"58cc5313ddf2b36f5e036212\" \/><\/div>\n<div>\n<div><img decoding=\"async\" src=\"https:\/\/kakann\/wp-content\/uploads\/2017\/03\/2017-03-17_190802_58cc53179606ee3ec189bea4.jpg\" alt=\"\" class=\"image\" data-oid=\"58cc53179606ee3ec189bea4\" \/><\/div>\n<div>\n<div><img decoding=\"async\" src=\"https:\/\/kakann\/wp-content\/uploads\/2016\/07\/signatur_577767c29606ee10a2ae9c80.jpg\" alt=\"\" style=\"margin-right: auto; margin-left: auto; display: block;\" class=\"image\" data-oid=\"577767c29606ee10a2ae9c80\" \/><\/div>\n<div>\u00a0<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Fredagsmiddagen bestod av lax i form av en burgare. Jag \u00e4lskar burgare av olika slag och den h\u00e4r var en h\u00f6jdare. G\u00e5r att styra styrkan i m\u00e4ngden r\u00f6kt paprika och chili, vi valde att g\u00f6ra den ganska het.Ser br\u00f6det lite blekt ut var det f\u00f6r&hellip;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1420115200","post","type-post","status-publish","format-standard","hentry","category-kakann"],"_links":{"self":[{"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/posts\/1420115200","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/kakann.se\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1420115200"}],"version-history":[{"count":0,"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/posts\/1420115200\/revisions"}],"wp:attachment":[{"href":"https:\/\/kakann.se\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1420115200"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kakann.se\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1420115200"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kakann.se\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1420115200"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}