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Salmon burger with pickled red onions and wasabi mayo

SERVINGS
Serves 4 Servings
RATE THIS RECIPE
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SERVINGS
Serves 4 Servings
RATE THIS RECIPE
(0)

Ingredients

For burgers:
  • 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
  • For pickled red onions:
  • 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
  • For wasabi mayo:
  • 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.

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