How to cook Wasabi Salmon Burgers
Salmon wasabi recipe Ingredients
• 2 tablespoons reduced-sodium soy sauce
• 1 1/2 teaspoons wasabi powder (see Note)
• 1/2 teaspoon honey
• 1 pound salmon fillet, skinned (see Tip)
• 2 scallions, finely chopped
• 1 egg, lightly beaten
• 2 tablespoons minced peeled fresh ginger
• 1 teaspoon toasted sesame oil
1. Whisk soy sauce, wasabi powder and honey in a small bowl until
smooth. Set aside.
2. With a large chef's knife, chop salmon using quick, even, straight-up-and-down
motions (do not rock the knife through the fish or it will turn mushy).
Continue chopping, rotating the knife, until you have a mass of roughly
1/4-inch pieces. Transfer to a large bowl. Add scallions, egg, ginger
and oil; stir to combine. Form the mixture into 4 patties. The mixture
will be moist and loose, but holds together nicely once the first
side is cooked.
3. Coat a large nonstick skillet with cooking spray and heat over
medium heat for 1 minute. Add the patties and cook for 4 minutes.
Turn and continue to cook until firm and fragrant, about 3 minutes.
Spoon the reserved wasabi glaze evenly over the burgers and cook for
15 seconds more. Serve immediately.
Ingredient Note: Wasabi powder, when mixed with water, becomes the
green paste most of us know from sushi restaurants. The powder is
available in jars in the Asian aisle of most supermarkets or in almost
all Asian markets. Store at room temperature for up to 1 year.
Tip: To skin a salmon fillet: Place it on a clean cutting board, skin
side down. Starting at the tail end, slip the blade of a long, sharp
knife between the fish flesh and the skin, holding the skin down firmly
with your other hand. Gently push the blade along at a 30 degree angle,
separating the fillet from the skin without cutting through either.
Or have your fishmonger do it for you.
Your Salmon wasabi recipe is ready now
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