Salmon Wasabi Burgers

Pairs well with:


Paired or alone, there's something magical about this creamy wine that nods to yummy peaches and sinful delights.


3/4c chopped scallions, divided
2 cloves garlic
3t minced ginger, divided
1 1/2# salmon, skin removed, cut into large chunks
1T plus 2t soy sauce, divided
1 egg white
1/3c panko crumbs
1/2c reduced fat mayonnaise
1-2t prepared wasabi paste, or to taste
2T rice vinegar
2t sesame oil
1t sugar
2c torn baby spinach leaves, stems removed
1c onion sprouts, top half of package only
4 red radishes, very thinly sliced
6 whole grain buns or 12 slices of soft whole grain bread



In a food processor, chop 1/4c scallions, finely chop garlic and 2t ginger; add salmon chunks and pulse to very coarsely chop. Chunks should not be larger than about 1 1/2 inches. Remove mixture to a large bowl and very gently mix in egg white, 1T soy sauce and panko crumbs. Form into 6 equal size patties. Place on a baking sheet covered with foil and sprayed with cooking spray. Chill for 30 minutes. Meanwhile, in a small bowl, mix mayonnaise and wasabi, set aside. Remove rack from grill and spray well with grill cooking spray. Return to grill and heat grill to medium. While grill is heating, mix vinegar, 2t soy sauce, sesame oil, 1t ginger and sugar in a small bowl or jar with lid. Mix well. In a medium bowl toss dressing with spinach, sprouts, radishes and remaining scallions. Place patties on grill. Grill on medium, 4 minutes per side or until just cooked through. Spread wasabi mayo on buns, top with patties and spinach mixture. Makes 6 burgers.