I blended the shallots together in a mixer with the ginger and sesame oil. It made it so I didn't have the big onion chunks and very fragrant. I topped it with sesame seeds. Excellent!
Wasabi Salmon Burgers
Bring out the flavors of salmon with a Japanese-inspired infusion of ginger, sesame oil and wasabi. If you serve these patties on whole-wheat buns, consider reduced-fat mayonnaise and sliced cucumbers as condiments. Or skip the buns and set the patties atop a vinegary salad of greens, carrots, radishes and sprouts.
13 Reviews for Wasabi Salmon Burgers
I wish I'd read the other reviews before making this--I also found that the salmon mixture didn't hold together when prepared according to the recipe. Halfway through forming and cooking the patties, I wised up and added a tablespoon or so of whole-wheat breadcrumbs to the mixture, and it held together much better. Very tasty, though--I added a little Sriracha to the mixture before cooking to give it an extra kick, but just because I really like spicy food.
I read the previous reviews and followed the advise about adding panko bread crumbs, then chilled for about an hour prior to cooking. Held together nicely and cooked up perfectly. Also served them with a mango salsa I'd made instead of the soy glaze... was fabulous!!
Based on the prior comments I added 1/3 cup whole wheat bread crumbs and put the patties in the fridge for a half hour (see EW recipe for "easy salmon cakes," too). Held together nicely. These are very tasty!
These were a bit too wet to hold together, and I should have added an extra egg. Instead, I ended up with salmon scramble. It was extremely tasty, though, and I'll definitely make it again (with extra binder)! Served with shredded napa cabbage and carrots with a wasabi mayo dressing.