Salmon teriyaki burger with wasabi mayonnaise
6
Points®
Total time: 0 min • Prep: 0 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
East meets west with the Japanese flavours of salmon, wasabi and ginger in a burger bun.
Ingredients
Skinless salmon
250 g, boneless, chopped
Green shallot(s)
1 individual, thinly sliced
Fresh ginger
1 tbs, (2cm piece), finely grated
Garlic
1 clove(s), crushed
Reduced salt soy sauce
10 ml, (2 tsp)
Honey
2 tsp
99% fat-free, plain Greek yoghurt, unsweetened
2 tbs
Low-fat mayonnaise
1 tbs
Wasabi paste
2 g, (1/4 tsp)
High fibre white bread
280 g, rolls
Carrot(s)
2 medium, coarsely grated
Lebanese cucumber
1 medium, sliced into ribbons
Avocado
½ large, thinly sliced
Oil spray
1 x 3 second spray(s)
Instructions
1
Place salmon in a food processor and pulse to a coarse paste. Transfer to a medium bowl. Add shallot, ginger and garlic. Season with salt and pepper. Use clean hands to mix well. Divide into 4 portions. Shape each portion into an 8cm-diameter patty.
2
Place the soy sauce and honey in a microwave-safe dish. Heat in the microwave on high for 10 seconds until the honey melts. Stir to combine.
3
Preheat a grill on high. Line a baking tray with foil. Lightly spray the foil with oil to grease. Place patties on the tray. Brush with the soy sauce mixture. Cook under the grill for 2-3 minutes or until cooked through, brushing with any remaining soy sauce mixture. (Use a small palette knife or egg slide to transfer the patties to a plate).
4
Meanwhile, combine yoghurt, mayonnaise and wasabi in a small bowl. Lightly toast the rolls.
5
Spread roll bases with a little of the mayonnaise mixture. Top with carrot, salmon patties, cucumber, avocado, remaining mayonnaise and roll lids.
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