Saturdays with Rachael Ray – Salmon Burgers with Ginger Wasabi Mayo

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