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
1 tablespoon canola oil 1⁄2 teaspoon sesame oil 2 tablespoons sesame seeds
125 grams good quality mayonnaise
2 teaspoons wasabi paste 1 tablespoon soy sauce 1 clove garlic, crushed 2 spring onions, finely sliced
4 pieces of ciabatta bread, grilled or toasted
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