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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.