ASIAN SALMON BURGERS WITH WASABI MAYO & ASIAN RELISH
Healthy Asian Salmon burgers with slightly spicy wasabi mayo and zucchini relish recipe #434197. You can pan fry or grill these burgers.
Provided by Rita1652
Categories Lunch/Snacks
Time 22m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Mix wasabi with lemon juice mix in mayonnaise and chill till ready to use.
- Place onion in a food processor with blade attachment and pulse to mince onion.
- With processor running add garlic chives and garlic and follow with the remaining ingredients in order as stated. When you get to the salmon start to pulse till all is coarsely chopped as a ground beef and all ingredients are mixed. Form 6 patties and lightly spray olive oil on them.
- Preheat grill to very hot.
- Place patties on grill and reduce heat to medium. Grill for 3 minutes and flip grill for 4 more minutes.
- Spread 1/6 of the mayo on the bottom of each roll, top with lettuce, tomato, burger, and spread relish on burger. Top with bun and enjoy.
Nutrition Facts : Calories 441.4, Fat 10.6, SaturatedFat 1.9, Cholesterol 86.5, Sodium 2705.2, Carbohydrate 50.8, Fiber 3.5, Sugar 10.1, Protein 35.5
ASIAN SALMON BURGERS WITH WASABI MAYONNAISE
I'd never even had a salmon burger before these, and I honestly don't even see a need to try any others...ever.
Provided by Karen
Categories Main Course
Time 1h23m
Number Of Ingredients 16
Steps:
- For the Burgers: Cut the salmon into 2-inch chunks and throw it into the bowl of a food processor. Pulse until it has broken down a little bit but is not smooth. It should still have about ¼-inch pieces in it. Scrape it into a bowl.
- Cut off the white part of the green onions and save for another use. Slice the green parts in half lengthwise, then chop them very thinly. Put this into the bowl with the salmon, ½ cup of the panko bread crumbs, 1/4 cup mayonnaise, and pickled liquid. Mix until combined, but don't overdo it.
- Line a baking sheet with plastic wrap or parchment paper. Divide the salmon mixture into 8 mounds and form those mounds into patties that are ¾-inch thick. Try to make the edges just as thick as the centers. Cover with plastic wrap and chill for 1 hour (up to 8) before cooking.
- Pour the remaining panko bread crumbs onto a plate. Using a large spatula, gently lift and place each salmon patty on the bread crumbs, press down lightly to help the panko stick, flip the patties over and repeat.
- Heat a large, heavy-bottomed skillet over medium-high heat. When it is hot, add about 1 tablespoon of oil to the pan and swirl it to coat.
- Gently slide the salmon burgers into the pan. A 12-inch pan should hold 4 patties at a time. Cook for 3-5 minutes, or until the first side is golden brown. Carefully flip the patties using a wide spatula. Use a splatter shield so that your arms don't suffer Death By Hot Oil.
- Fry the second side for an additional 3 to 5 minutes, or until golden brown and firm around the outer edges. Transfer to a paper towel lined platter. Add another tablespoon of oil to the pan and repeat until all of the salmon burgers are done.
- For the Wasabi Mayonnaise: put the mayonnaise in a small bowl and use a fork or spoon to stir in the wasabi sauce, starting with 1 tablespoon. Taste the mayonnaise and add more mayonnaise or wasabi to taste.
- To serve: top toasted buns with salmon burgers, Wasabi Mayonnaise, and any other toppings that sound good to you. These work great as lettuce wraps. Enjoy!
Nutrition Facts : ServingSize 1 burger, Calories 359 kcal, Carbohydrate 10 g, Protein 25 g, Fat 24 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 71 mg, Sodium 280 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 19 g
ASIAN SALMON BURGERS
Don't feel bad about your burger craving--just make this salmon version with a delicious Asian twist.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oven to 400°F.
- In food processor, place salmon, gingerroot and green onions. Cover; pulse several times until mixture comes together. Empty contents into large bowl. Add bread crumbs and soy sauce; mix with hands. Shape mixture into 4 patties, 1/2 to 3/4 inch thick.
- Heat 10-inch ovenproof skillet or grill pan over medium-high heat. Add 1 tablespoon oil and the patties. Cook 3 minutes; turn patties, and transfer pan to oven.
- Bake 8 to 10 minutes or until cooked through. Meanwhile, mix Aioli ingredients in small bowl. Serve each burger in a lettuce wrap topped with 2 tablespoons aioli and several slices avocado.
Nutrition Facts : Calories 350, Carbohydrate 16 g, Cholesterol 65 mg, Fat 1, Fiber 3 g, Protein 28 g, SaturatedFat 3 1/2 g, ServingSize 1 Burger, Sodium 430 mg, Sugar 4 g, TransFat 0 g
SALMON BURGERS WITH WASABI MAYO RECIPE - (4.6/5)
Provided by davidv
Number Of Ingredients 16
Steps:
- To prepare the mayo, whisk together wasabi powder and water in a small bowl until a paste forms. Whisk in the mayonnaise, ginger, soy sauce, and lemon juice until evenly incorporated. Cover the bowl and refrigerate at least 35 minutes. To prepare the burgers, preheat an outdoor grill over high heat. Place all the ingredients, except for the breadcrumbs, into the bowl of a food processor and pulse 12-15 times, or until the mixture is ground, with a few small chunks of salmon. Remove the mixture from the food processor and place it into a mixing bowl. Add the breadcrumbs and mix until evenly incorporated. Form 4 patties, place them on a plate, and refrigerate for 20 minutes. Lightly brush the outside of each patty with a little vegetable oil to prevent sticking, and place the salmon patties on the hot grill. Cook for 3-4 minutes, or until char marks appear. Flip the patties and cook until an instant-read thermometer inserted in the patties reads 155°F, about 4-5 more minutes. Serve the burgers on sesame seed buns and top with the wasabi mayo.
ASIAN SALMON BURGERS WITH WASABI MAYO
These Asian-inspired salmon burgers are made with green onions, panko bread crumbs and pickled-ginger juice and topped with wasabi-spiked mayo.
Provided by My Food and Family
Categories Home
Yield EMPTY
Number Of Ingredients 15
Steps:
- For Salmon Burgers:
- Cut the salmon into 2-inch chunks and put into the bowl of a food processor fitted with a metal blade. Pulse until the fish is broken down into a chunky puree. It should still have pebble-sized pieces (about ¼-inch) in it. Scrape into a bowl.
- Cut the root end from the green onions, slice in half lengthwise, turn them 90° and slice them very thinly. Put this into the bowl with the salmon, ½ cup of the panko bread crumbs, mayo, and pickled ginger liquid. Mix until uniform.
- Line a baking sheet with plastic wrap or parchment paper. Divide the salmon mixture into 8 mounds and form those mounds into patties that are ¾-inch thick. Cover with plastic wrap and refrigerate for 1 to 8 hours before cooking.
- Pour the remaining panko bread crumbs onto a plate. Gently lift and place each salmon patty on the bread crumbs, press down lightly to help the panko stick, flip the patties over and repeat.
- Heat a large, heavy-bottomed skillet over medium-high heat. When it is very hot, add about 1 tablespoon of oil to the pan and swirl it to coat.
- Ease the panko crusted patties into the pan. A 12-inch pan should hold 4 patties at a time and still give you room to maneuver the spatula when it comes time to flip them. Cook for 5 minutes, or until the first side is deep golden brown. Carefully flip the patties using a wide spatula. Be cautious because the oil will want to splatter. Fry the second side for an additional 3 to 5 minutes, or until golden brown and firm around the outer edges. Transfer to a paper towel-lined plate or platter. Add another tablespoon of oil to the pan and repeat until you have fried all of the salmon burgers.
- For Wasabi Mayo:
- Put the mayo in a small bowl and use a fork or small whisk to stir in the wasabi paste, starting with 1 tablespoon. Taste the mayo and adjust with more wasabi if you want a stronger flavor.
- To Serve the Salmon Burgers:
- If you're watching how much bread you eat, serve the Salmon Burgers on a tender lettuce leaf topped with a dollop of the Wasabi Mayo and any other optional toppings you'd like. If you want to eat it burger-style, put a patty on top of a toasted whole wheat bun, spread some wasabi mayo over the burger and top as desired.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SALMON BURGERS WITH CURRY MAYO AND ASIAN SLAW
Steps:
- Combine the diced salmon with the ginger, scallions, salt, pepper and egg in a mixing bowl and mix well. Form the salmon into 4 equal patties, and coat the tops and bottoms with the crushed breadcrumbs.
- Lightly oil a grill or griddle over medium heat. You will want to cook a small portion of the mixture to test for seasoning and then adjust with salt and pepper, as needed. Cook the patties, about 2 minutes per side.
- Slather 1 ounce of the Curry Mayo Sauce on the bottom bun, and top with the salmon burger, Asian Slaw and top bun and serve.
- Combine the mayonnaise, curry paste, salt, cayenne and lime juice in a mixing bowl and mix well. Taste for acid and seasoning, and adjust with more salt and lime juice, if needed.
- It is best to make the slaw ahead of time and let sit for at least 1 hour to allow the flavors to really blend together.
- Combine the rice wine vinegar, ponzu, sugar, salt, pepper, lime juice, cucumbers, peppers and cabbages in a large mixing bowl and mix well. Taste for acid and seasoning and adjust with lime and salt, if needed.
SALMON BURGERS WITH GINGER-WASABI MAYO AND SESAME-CRUSTED FRENCH FRIES
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven according to the package directions for the fries.
- Spread the French fries out on a cookie sheet and cook according to the package directions. Three minutes before the fries are finished cooking, remove them from the oven, sprinkle with the sesame seeds, toss with a spatula to coat, and return to the oven to finish cooking and to toast the sesame seeds.
- Cube the salmon into bite-size pieces and place in a food processor. Pulse the processor to coarse-grind the salmon; it should take on the consistency of ground beef or turkey. Transfer the salmon to a bowl and combine with the garlic, three fourths of the ginger, the tamari, scallions, red bell peppers, sesame oil, grill seasoning, and black pepper. Form 4 large patties, 1 1/2 inches thick. Drizzle the patties on both sides with the oil. Preheat a nonstick skillet over medium-high heat, add the salmon burgers, and cook for 5 to 6 minutes on each side for well done.
- While the salmon burgers are cooking, prepare the ginger-wasabi mayo. In a bowl, combine the mayonnaise, wasabi paste, lime juice, and the remaining ginger.
- Spread the ginger-wasabi mayonnaise on the buns. Top with a salmon burger and red leaf lettuce and set the bun tops in place. Serve with the sesame-crusted French fries.
SALMON BURGERS WITH GINGER-WASABI MAYO
Make and share this Salmon Burgers With Ginger-Wasabi Mayo recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 42m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cube salmon in to bite-size pieces and place in a food processor; pulse to coarse-grind the salmon; it should take on the consistency of ground beef or ground turkey.
- Transfer salmon to a bowl; add in garlic, ¾ of the ginger, tamari, scallions, red bell peppers, sesame oil, steak seasoning, and black pepper; mix to combine.
- Form 4 large patties, 1 ½ inches thick; drizzle patties on both sides with oil.
- Preheat a nonstick skillet over med-high heat; add the patties and cook for 5-6 minutes on each side for well done.
- While burgers are cooking, combine the mayo, wasabi paste, lime juice, and remaining ginger; set aside.
- To assemble: spread the ginger-wasabi mayo on the buns; top with a salmon patty and red leaf lettuce; set the bun tops in place.
Nutrition Facts : Calories 547.7, Fat 24, SaturatedFat 3.3, Cholesterol 96.3, Sodium 1389.1, Carbohydrate 40.2, Fiber 1.9, Sugar 3.9, Protein 41.7
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