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Salmon Burgers with Ginger Wasabi Mayo | www.tasteandtellblog.com

One thing I love about the summer is that we watch a lot less tv. One thing I don’t like about summer is all the re-runs. This morning, I was feeling like I’m having a Rachael Ray withdrawl because there hasn’t been a new episode of her talk show on in a few weeks. I guess this is a good time to work through some of her recipes off my list that is ridiculously long…

And a good time to start cooking from those cookbooks I got a few weeks back!! This recipe comes from her Book of 10. I actually really like the way this book is laid out – into groupings of her “top 10″. Top 10 comfort foods, top 10 most requested – and top 10 Figure Friendly Faves – the chapter that this recipe came out of. Granted, I would probably skip the fries to make it “figure friendly”, but the fries are a perfect accompaniment to this recipe!

I love Asian flavors, and this burger is packed with them. You cannot skip out on the ginger-wasabi mayo – it is what really makes this meal. In fact, the recipe made quite a bit of it, so I used the extra to dip my fries in. Pure deliciousness!!

Salmon Burgers with Ginger Wasabi Mayo

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4 servings

Salmon Burgers with Ginger Wasabi Mayo

Change up burger night with salmon burgers. And don't forget the ginger-wasabi mayo for an Asian twist.

Ingredients

  • 1 16-to 18-ounce package frozen french fries
  • 4 tablespoons sesame seeds
  • 1 1/2 pounds fresh salmon fillets, pin bones and skin removed
  • 2 garlic cloves, chopped
  • 3-inch piece of fresh ginger, minced or grated
  • 3 tablespoons tamari
  • 2 scallions, white and green parts, chopped
  • 1/2 small red bell pepper, cored, seeded and finely chopped
  • 2 teaspoons sesame oil
  • 2 teaspoons grill seasoning
  • coarse black pepper
  • 1 tablespoon light oil (canola, safflower or peanut)
  • 1/2 to 3/4 cup mayonnaise
  • 2 tablespoons wasabi paste
  • juice of 1 lime
  • 4sesame kaiser rolls, split and toasted
  • red leaf lettuce

Instructions

  1. Preheat the oven according to the directions on the package of fries. Spread the fries out on a baking sheet and cook according to the package directions. 3 minutes before they are done cooking, remove them from the oven, sprinkle them with the sesame seeds, and return to the oven for the remaining 3 minutes to toast the sesame seeds.
  2. Cube the salmon into bite sized pieces. Place in a food processor and process until it is coarsely ground. (It should take on the consistency of ground beef or turkey.) Transfer the salmon to a bowl. Add in the garlic, three-fourths of the ginger, the tamari, scallions, red bell peppers, sesame oil, grill seasoning and black pepper. Combine and form into 4 large patties, 1 1/2 inches thick. Drizzle the patties on both sides with the oil.
  3. Preheat a nonstick skillet or grill pan over medium-high heat. Add the salmon burgers and cook for 5-6 minutes on each side for well done.
  4. Meanwhile, combine the mayo, wasabi paste, lime juice and remaining ginger.
  5. Spread the ginger-wasabi mayo on the buns and top with a salmon burger and red leaf lettuce. Serve with the sesame fries.

Notes

http://www.tasteandtellblog.com/saturdays-with-rachael-ray-salmon-burgers-with-ginger-wasabi-mayo/

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5 Responses to Saturdays with Rachael Ray – Salmon Burgers with Ginger Wasabi Mayo

  1. Kim says:

    My family has just started to enjoy salmon and I think this is one they’d like for sure. I think the ginger wasabi mayo is the star of the show. It sounds delicious!

  2. Cassie says:

    I’m not a big fan of salmon, but I would totally make the sauce just as a dipper for fries — or battered green beans. How good would THAT be?!

  3. Joanne says:

    Now this is a recipe that I KNOW I would love! I’d love a good salmon burger right about now.

  4. sweetlife says:

    a salmon burger, perfect for summer..we also watch less tv in the summer..love the flavors

    sweetlife

  5. I love Asian flavors too, so this sounds delightful. Thanks for letting me share my RR recipe!

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