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
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.