Salmon Burgers With Wasabi Mayo Recipes

JAPANESE BURGERS WITH WASABI KETCHUP

Steps:

• Prepare the wasabi ketchup: Whisk together the ketchup, soy sauce and wasabi paste.
• Make the burgers: Prepare a grill for medium heat. In a large mixing bowl, combine the bread crumbs and milk and let rest 2 to 3 minutes. Add the sirloin, pork, onion, soy sauce, salt and pepper. Knead the meat until it becomes sticky and binds together; divide into 4 parts.
• Lightly dab your hands with sesame oil. Using your palms, roll each part of the meat into a ball, then pat the ball flat, shifting it from hand to hand, to form a 1/2-inch-thick patty. Make a shallow indentation across the center of the patty with the side of your hand, to keep it from puffing while it grills.
• Grill the burgers, flipping twice, until browned and cooked through, with no pink in the middle, about 10 minutes. (Alternatively, they may be broiled or sautéed.) Let rest for 2 minutes. Serve on buns, topped with some wasabi ketchup.

SESAME SALMON WITH WASABI MAYO

Steps:

• Drizzle butter and 2 tablespoons oil into a 13x9-in. baking dish; tilt to coat bottom. Place salmon in dish; brush with remaining oil and sprinkle with salt and pepper., Bake, uncovered, at 425° until fish just begins to flake easily with a fork, 18-22 minutes. Meanwhile, combine the mayonnaise, lemon juice and wasabi. Sprinkle salmon with onions and sesame seeds. Serve with sauce.

SALMON BURGERS WITH WASABI MAYO RECIPE - (4.6/5)

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 MAYONNAISE

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!

ASIAN SALMON BURGERS WITH WASABI MAYONNAISE

Steps:

• 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 chunky puree. It should still have pebble sized pieces (about ¼-inch) in it.
• Scrape this 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, mayonnaise, 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 chill for 1-8 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 manoeuver 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 fried all of the salmon burgers.
• Put the mayonnaise in a small bowl and use a fork or small whisk to stir in the wasabi paste, starting with 1 tablespoon. Taste the mayonnaise and adjust with more wasabi if you want a stronger flavour.
• 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 Mayonnaise 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 mayonnaise over the burger and top as desired.

SALMON BURGERS WITH GINGER-WASABI MAYO AND SESAME-CRUSTED FRENCH FRIES

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.

ASIAN SALMON BURGERS WITH WASABI MAYO & ASIAN RELISH

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.

SALMON BURGERS WITH GINGER-WASABI MAYO

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.

ASIAN SALMON BURGERS WITH WASABI MAYO

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.

WASABI MAYO SALMON

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• In a small bowl, mix together the mayonnaise and wasabi powder. Place the salmon on a greased baking tray, skin side down. Spread the mayonnaise mixture evenly over the top. Press crushed potato chips into the mayonnaise.
• Bake for 20 minutes in the preheated oven, or until fish flakes with a fork.