1-1/2 pounds Salmon fillet, pin bones and skin removed, or frozen and thawed
2 garlic cloves
3-inch piece of fresh Ginger, minced or grated
3 Tbsp Tamari (dark soy sauce)
2 Scallions, white and green parts chopped
1/2 small Red Pepper, finely chopped
2 tsp. Sesame Oil
2 tsp. Grill Seasoning (like McCormick's Montreal Steak Seasoning)
1 Tbsp Peanut Oil
1/2 c Mayonnaise
2 Tbsp Wasabi Paste
Juice of 1 Lime
4 Sesame Kaiser Rolls, split and toasted
Lettuce
Instructions
Cube the salmon into bite-sized pieces and place in a food processor. Pulse the processor to coarse-grind the salmon. It should take on the consistency of ground beef or turkey. Transfer the salmon to a bowl and combine with the garlic, three-fourths of the ginger, the tamari, scallions, red pepper, sesame oil, grill seasoning, and black pepper. Form 4 large patties, 1-1/2 inch thick.
Drizzle the patties on both sides with the oil. Pre-heat a nonstick skillet over medium-high heat, add salmon burgers, and cook for 5-6 minutes on each side for well done.
While the salmon burgers are cooking, prepare the ginger-wasabi mayo. In a bowl, combine the mayo, wasabi paste, lime juice, and remaining ginger.
Spread the ginger-wasabi mayo on the buns. Top with a salmon burger and lettuce.
Originally Submitted
5/8/2013
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