Asian Salmon Burgers
- Total Time
Serve on whole wheat buns with pickled ginger and radish sprouts or shredded radishes; or set them on top of a green salad dressed with a light, sesame vinaigrette.
uncooked wild pink salmon fillet(s)1 pound(s), skinless
uncooked scallion(s)2 medium, minced
regular liquid egg substitute3 Tbsp, pasteurized-variety
ginger root2 Tbsp, fresh, peeled, minced
low sodium soy sauce1 Tbsp
rice vinegar1 Tbsp
toasted sesame oil1 tsp
cooking spray1 spray(s)
- 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. (The mixture can be made ahead of time; cover and refrigerate for up to 1 day)
- 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.