Asian Style Salmon Burgers with Scallions and Wasabi Mayonnaise

Salmon burgers prepared from diced salmon fillet, scallions, pickled ginger, dark sesame oil, coarse salt, fresh ground black pepper, egg white and soy sauce. Burgers are shaped to an even thickness and grilled over medium hot coals until cooked through and golden brown outside. Salmon patties are served on Boston lettuce leaves and topped with wasabi mayonnaise, pickled ginger slices and radish sprouts.

Ingredients -

Burgers:
4 Scallions, cut in 1 inch pieces
1 tablespoon Pickled Ginger Slices
1 teaspoon Dark Sesame Oil
1/4 teaspoon Coarse Salt
1/4 teaspoon Fresh Ground Black Pepper
White from 1 Large Egg
1 tablespoon Soy Sauce
2 pounds Salmon Fillet, skin and pin bones removed, cut in 1/4-inch cubes
6 Boston Lettuce Leaves
Black Sesame Seeds, for garnish

Toppings:
Wasabi mayonnaise, pickled ginger slices and radish sprouts

Preparation:

1. Preheat grill to medium heat.

2. Add scallions, ginger slices, dark sesame oil, salt and pepper to food processor. Pulse until minced.

3. Pour in egg white and soy sauce. Pulse to blend.

4. Add salmon to medium bowl. Spoon egg mixture into salmon. Stir to combine with wooden spoon.

5. Shape salmon mixture into 6 equal patties, approximately ¾-inch thick.

6. Grill several minutes or until golden brown and cooked halfway through.

7. Turn and grill until other side is golden brown and salmon is cooked completely through.

8. Remove salmon from grill and let it rest 2 minutes.

Serve:

1. Place salmon patties on lettuce leaves.

2. Top salmon with wasabi mayonnaise, pickled ginger slices and radish sprouts.

3. Garnish with black sesame seeds.

Salmon Tips -

Steaming Salmon

Individual pieces of salmon can be wrapped in cheesecloth to easily remove them from the steamer in whole pieces.

Salmon Tips -

Poaching Salmon

Make sure the liquid is high enough in the pan you’ve chosen to fully submerge the salmon pieces. White wine, chicken broth and water are often used in combination to poach salmon. Bring cooking liquid to a simmer. Add fresh herbs such as dill to the poaching liquid. Poach 6-7 minutes.

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