Salmon burgers with ginger and wasabi
Asian influenced salmon burgers
If you are like me, I am always looking for easy ways to add salmon and other healthy omega-3-rich fish to my family's diet. This is a quick, simple and very flavorful way to prepare a casual salmon meal. The recipe appeared in a New York Times article about different great burger recipes, but was originally published in the June/July 2005 edition of Eating Well Magazine. I increase the quantities a bit, and add extra ginger as well as an extra egg to help it bind.
- Have your fish monger skin the salmon for you. Some fish shops will even chop it up for you. If you have that option, go for it, as it will save you time.
- When you chop the fish, do not over chop. Chop using straight up and down strokes, taking care not to mush-up the fish. You want fairly clean 1/4" cubes.
- Make sure you remove any tiny bones before you begin chopping.
- Use my tip on how to peel and chop ginger.
- Make sure you use toasted sesame seed oil, and not regular sesame seed oil.
- The salmon "burger" mixture will be a bit lose. Don't worry about it. As it cooks it will bind together. Just don't flip the burgers more than once.
- If your burgers do break apart, don't sweat it. They will still be delicious. Think of them like a salmon sloppy Joe.
- Use fresh vegetables to garnish the burger: butter lettuce, thin slices of cucumbers and radishes.
- Use the best quality hamburger buns you can find.
- You can make a gluten-free or paleo-friendly versions by using large butter lettuce or iceberg lettuce to wrap your salmon burger and gluten-free soy sauce.
- 1 T powdered wasabi or japanese horseradish
- 1 t honey
- ¼ cup soy sauce
- 1.5 pounds of salmon, skinned and boned and chopped into ¼" cubes
- 4 green onions, thinly sliced including white and green parts
- 2 eggs, lightly beaten
- 4 T minced fresh ginger
- 2 t toasted sesame seed oil
- 4 large butter lettuce leaves or a couple handfuls of arugula
- ½ cucumber, thinly sliced
- 4 radishes, thinly sliced
- 4 hamburger buns or large lettuce leafs for gluten free, low carb or paleo version
- Put wasabi, honey and soy sauce in a small bowl and whisk to combine. Set aside.
- In a medium bowl put chopped salmon, eggs, green onion, minced ginger and sesame seed oil. Use your hands to gently combine.
- Heat up a non-stick grill pan or large frying pan to medium heat. Using a large spoon or ladle, scoop the fish mixture into four "patties" directly on to the hot pan. Cook the patties for 4 minutes until they begin to change color and firm up. Carefully flip the burgers over and continue cooking for another 3 or 4 minutes.
- Spoon ¼ of the wasabi/honey/soy sauce mixture over each of the burgers. Sauce will sizzle and caramelize quickly. Remove burgers after about 15 seconds. Keep warm while you toast the buns in the pan.
- Serve salmon burgers on toasted buns with butter lettuce, cucumber and radish slices.