Salmon Burgers with Wasabi Mayonnaise
Photography by Minka Firth.
Serves: 4
INGREDIENTS
Burgers
600 grams fresh salmon
2 tablespoons grated fresh ginger
3 spring onions, finely chopped
2 tablespoon chopped coriander
1 clove garlic, crushed
2 teaspoons soy sauce
2 tablespoons mayonnaise
1 tablespoon dried breadcrumbs
To cook
1 tablespoon canola oil 1⁄2 teaspoon sesame oil 2 tablespoons sesame seeds
Wasabi Mayonnaise
125 grams good quality mayonnaise
2 teaspoons wasabi paste 1 tablespoon soy sauce 1 clove garlic, crushed 2 spring onions, finely sliced
To serve
4 pieces of ciabatta bread, grilled or toasted
salad leaves
METHOD
Burgers: Remove the skin and any pin bones from the salmon and cut into small dice. Place in a bowl with the remaining burger ingredients, season and combine well. With wet hands, shape the mixture into 4 equal patties, pressing the mixture together firmly. Place in the refrigerator for 30 minutes to firm up. Heat the canola and sesame oils in a non-stick sauté pan. Sprinkle the burgers with sesame seeds and cook for about 2 minutes on each side, until golden but only just cooked in the middle.
Mayonnaise: Combine the ingredients in a small bowl and season.
To Serve: Spread the ciabatta with mayonnaise and top with a few salad leaves and a salmon burger. Place a spoonful of mayonnaise on top and a sprinkling of sesame seeds. Serves 4
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!