Asian salmon burgers
Uncooked wild pink salmon fillet(s)
1 pound(s), skinless
2 medium, minced
Regular liquid egg substitute
3 Tbsp, pasteurized-variety
2 Tbsp, fresh, peeled, minced
Low sodium soy sauce
Toasted sesame oil
- Cut the fillet into four pieces, then place it in a food processor fitted with the chopping blade. Pulse a few times, then process until finely ground but not mushy.
- Scrape the salmon into a large bowl; stir in the scallions, egg substitute, ginger, soy sauce, rice vinegar and sesame oil.
- Off heat, spray the grill rack or a grill pan with nonstick spray, then prepare the barbecue grill or heat the pan over medium heat. Form the salmon mixture into four patties. Place on the rack or in the pan and cook until lightly browned and firm, turning once, about 8 minutes.