Salmon teriyaki burger with wasabi mayonnaise
10
Points®
Total time: 36 min • Prep: 30 min • Cook: 6 min • Serves: 4 • Difficulty: Easy
East meets west with Japanese flavours of salmon, wasabi and ginger in a burger bun
Ingredients
Salmon, raw
250 g, skinless, chopped
Spring Onions
1 medium, trimmed and sliced
Root Ginger
1 inch slice(s), finely grated
Garlic
1 clove(s), crushed
Soy Sauce
2 teaspoon(s), reduced salt soy sauce
Honey
2 teaspoon(s), level
Calorie controlled cooking spray
4 spray(s)
0% fat natural Greek yogurt
2 tablespoon(s)
Reduced Fat Mayonnaise
1 tablespoon(s)
Wasabi paste
1 ml
Crusty white bread roll
280 g, 4 x 70g, split
Carrots, raw
2 medium, sliced into ribbons
Cucumber
1 individual, extra large, sliced into ribbons
Avocado
155 g, thinly sliced
Instructions
1
In a food processor, pulse the salmon to a coarse paste. Transfer to a large bowl, add the spring onion, ginger and garlic, then season to taste. Mix well using your hands. Divide into 4 equal portions and shape each into an 8cm patty.
2
Put the soy sauce and honey in a microwave-safe bowl and cook on high for 10 seconds until the honey melts. Stir to combine.
3
Preheat the grill to high. Line a baking sheet with foil and mist with cooking spray. Put the patties on the prepared tray and brush with some of the soy sauce mixture. Grill for 2-3 minutes, turning once and brushing with the remaining soy sauce mixture, until cooked through.
4
Meanwhile, in a bowl, combine the yogurt, mayonnaise and wasabi paste.
5
Lightly toast the rolls, then spread the bottom halves with the wasabi mayonnaise. Top with the carrot, cucumber, salmon patties, avocado and the other halves of the rolls, and serve.
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