Ingredients
- 2 pound fresh atlantic salmon fillet, skin and pin bones removed
- 2 tablespoon thinly sliced scallions
- 1/4 teaspoon fish sauce
- 1/4 teaspoon sriracha sauce
- 1/4 teaspoon fresh ground black pepper
- 1/4 teaspoon kosher salt
- 4 teaspoon each wheat hamburger buns, toasted
- 2 tablespoon pickled ginger
- 2 pound fresh atlantic salmon fillet, skin and pin bones removed
- 2 tablespoon thinly sliced scallions
- 1/4 teaspoon fish sauce
- 1/4 teaspoon sriracha sauce
- 1/4 teaspoon fresh ground black pepper
- 1/4 teaspoon kosher salt
- 4 teaspoon each wheat hamburger buns, toasted
- 2 tablespoon pickled ginger
- 1 cup red onions, medium diced
- 1/2 cup red wine vinegar
- 1/4 cup red wine
- 1 tablespoon granulated sugar
- 2 pound fresh atlantic salmon fillet, skin and pin bones removed
- 2 tablespoon thinly sliced scallions
- 1/4 teaspoon fish sauce
- 1/4 teaspoon sriracha sauce
- 1/4 teaspoon fresh ground black pepper
- 1/4 teaspoon kosher salt
- 4 teaspoon each wheat hamburger buns, toasted
- 2 tablespoon pickled ginger
- 1 cup red onions, medium diced
- 1/2 cup red wine vinegar
- 1/4 cup red wine
- 1 tablespoon granulated sugar
- 1 tablespoon wasabi powder
- 1/2 tablespoon soy sauce
- 1/2 tablespoon cold water
- 1/4 cup mayonnaise
Preparation
Baking Directions:
For burgers:Finely chop half of the salmon and roughly cube the other half.
Combine all salmon in a bowl with scallions, fish sauce, Sriracha, salt and pepper.
Mix until well combined.
Divide into four balls and form into patties.
Chill for at least for an hour.
Heat 4 tablespoons of vegetable oil in a large nonstick sauté pan over medium heat.
Carefully place each patty into the pan.
Cook on each side for approximately 7 minutes on each side, until each side is lightly crispy and golden and patty is cooked through.
Spread a half tablespoon of the wasabi mayo onto each bun, top with a salmon patty.
Top each patty with a half a tablespoon of pickled ginger and a half tablespoon of pickled red onion.
For pickled red onions:Combine all ingredients in a small sauce pan.
Heat to a boil and lower to a simmer.
Simmer for about 10 minutes until liquid is reduced to almost dry.
Remove from heat and allow to cool.
For wasabi mayo:Whisk together the wasabi powder with soy sauce and water to form a paste.
Whisk in mayonnaise.
Chill.