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Wasabi Salmon Burgers
Recipe courtesy EatingWell.com

Ingredients
2 tablespoons reduced-sodium soy sauce
1 1/2 teaspoons wasabi powder (see Note)
1/2 teaspoon honey
1 pound salmon fillet, skinned (see Tip)
2 scallions, finely chopped
1 egg, lightly beaten
2 tablespoons minced peeled fresh ginger
1 teaspoon toasted sesame oil

Directions
Whisk soy sauce, wasabi powder and honey in a small

bowl until smooth. Set aside.

With a large chef's knife, chop salmon using quick, even, straight-up-and-down
motions (do not rock the knife through the fish or it will turn mushy). Continue
chopping, rotating the knife, until you have a mass of roughly 1/4-inch pieces.
Transfer to a large bowl. Add scallions, egg, ginger and oil; stir to combine.
Form the mixture into 4 patties. The mixture will be moist and loose, but holds
together nicely once the first side is cooked.

Coat a large nonstick skillet with cooking spray and heat over medium heat for 1
minute. Add the patties and cook for 4 minutes. Turn and continue to cook until
firm and fragrant, about 3 minutes. Spoon the reserved wasabi glaze evenly over
the burgers and cook for 15 seconds more. Serve immediately.

Ingredient note: Wasabi powder, when mixed with water, becomes the green paste
most of us know from sushi restaurants. The powder is available in jars in the
Asian aisle of most supermarkets or in almost all Asian markets. Store at room
temperature for up to 1 year.To skin a salmon fillet: Place it on a clean cutting
board, skin side down. Starting at the tail end, slip the blade of a long, sharp
knife between the fish flesh and the skin, holding the skin down firmly with your
other hand. Gently push the blade along at a 30 degree angle, separating the
fillet from the skin without cutting through either. Or have your fishmonger do it
for you.