SA LM O N BURGERS
1
lb. fresh salmon fillet,
skinned
Va
cup panko (Japanese-
style bread crumbs)
2
green onions, thinly
sliced
2
Tbsp. snipped fresh
cilantro
2
tsp. grated fresh ginger
1
clove garlic, minced
2
eggs, lightly beaten
2
Tbsp. reduced-sodium
soy sauce
1
Tbsp. lemon juice
2
Tbsp. vegetable oil
i
recipe Lime Mayonnaise
Sandwich buns and leaf
lettuce (optional)
1. Rinse salmon and pat dry; cut into 1-inch
chunks. Place salmon in food processor; cover.
Pulse 7 times to coarsely grind (do not
overprocess); set aside. In bowl combine
panko, green onions, cilantro, ginger, garlic,
eggs, soy sauce, and lemon juice. Stir in salmon.
2.
Line a tray with parchment paper or foil.
Divide salmon into four (2
/3-cup) mounds on
the tray. Shape into 1-inch-thick patties. Cover
with plastic wrap; refrigerate at least 30
minutes or up to 8 hours (mixture will be
easier to handle after chilling).
3.
Heat oil in large skillet over medium-high
heat. Add salmon patties. Cook 4 to 5 minutes
per side or until cooked through (160°F). Serve
with Lime Mayonnaise on buns with lettuce.
M A K E S 4 S E R V IN G S .
LIM E M A Y O N N A IS E
In a bowl stir together 1/4 cup
mayonnaise
, 2 Tbsp. minced
red onion,
and 2 tsp.
lime juice.
Refrigerate until ready to serve.
photos BLAINE M OATS fo o d styling GREG LUNA
