Ingredients with Measurements:
- 1 lb. fresh salmon fillet, skin removed and finely chopped
- 1/4 cup teriyaki sauce
- 1/4 cup panko breadcrumbs
- 1/4 cup chopped green onions
- 1 egg, beaten
- 1 tbsp. sesame oil
- 1 tsp. grated ginger
- 1/2 tsp. garlic powder
- Salt and pepper to taste
- 4 burger buns
- 1/4 cup mayonnaise
- 1 tsp. wasabi paste
- Lettuce leaves, for serving
Special equipment needed:
- Food processor
- Grill or grill pan
Step-by-step instructions:
1. In a food processor, pulse the salmon until finely chopped. Transfer to a large bowl.
2. Add teriyaki sauce, panko breadcrumbs, green onions, egg, sesame oil, grated ginger, garlic powder, salt, and pepper to the bowl. Mix well.
3. Divide the mixture into four equal portions and shape into patties.
4. Preheat the grill or grill pan over medium-high heat.
5. Grill the salmon patties for 3-4 minutes per side, or until cooked through.
6. While the patties are cooking, mix mayonnaise and wasabi paste in a small bowl.
7. Toast the burger buns on the grill for 1-2 minutes.
8. Spread the wasabi mayo on the bottom half of each bun.
9. Top with a salmon patty and lettuce leaves.
10. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 8-10 minutes
Temperature:
Grill or grill pan over medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 410
Total fat: 19g
Saturated fat: 3g
Cholesterol: 120mg
Sodium: 1060mg
Total carbohydrates: 23g
Dietary fiber: 1g
Sugar: 6g
Protein: 35g
Substitutions for ingredients:
- Instead of fresh salmon, you can use canned salmon or any other type of fish.
- Instead of teriyaki sauce, you can use soy sauce or hoisin sauce.
- Instead of panko breadcrumbs, you can use regular breadcrumbs or crushed crackers.
- Instead of green onions, you can use chopped cilantro or parsley.
- Instead of sesame oil, you can use vegetable oil or olive oil.
- Instead of wasabi paste, you can use horseradish or Dijon mustard.
Variations:
- Add sliced avocado or cucumber to the burger for extra flavor and texture.
- Use a different type of sauce, such as sweet chili sauce or sriracha mayo.
- Serve the salmon patties on a bed of rice or noodles for a complete meal.
- Make mini salmon sliders instead of full-sized burgers.
Tips and tricks:
- Make sure to finely chop the salmon so that the patties hold together.
- Wet your hands before shaping the patties to prevent the mixture from sticking.
- Don't overcook the salmon patties, as they can become dry and tough.
- Toasting the buns on the grill adds extra flavor and texture to the burger.
Storage instructions:
Store leftover salmon patties in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the salmon patties in the microwave or oven until warmed through.
Presentation ideas:
Serve the salmon burgers on a platter with lettuce leaves and a side of wasabi mayo for dipping.
Garnishes:
Garnish the burgers with sliced green onions or sesame seeds for extra flavor and texture.
Pairings:
Serve the salmon burgers with a side of Asian slaw or edamame for a complete meal.
Suggested side dishes:
- Asian slaw
- Edamame
- Fried rice
- Steamed vegetables
Troubleshooting advice:
- If the salmon patties are falling apart, add more breadcrumbs or egg to the mixture.
- If the patties are too dry, add a splash of teriyaki sauce or water to the mixture.
Food safety advice:
- Make sure to cook the salmon patties to an internal temperature of 145°F to ensure they are safe to eat.
- Store leftover salmon patties in the refrigerator for up to 3 days.
Food history:
Teriyaki is a Japanese cooking technique that involves grilling or broiling meat or fish that has been marinated in a sweet and savory sauce. It originated in the 17th century in Japan and has since become a popular flavor around the world.
Flavor profiles:
The teriyaki sauce adds a sweet and savory flavor to the salmon patties, while the wasabi mayo adds a spicy kick.
Serving suggestions:
Serve the salmon burgers with a side of Asian slaw or edamame for a complete meal.
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Region: Japanese