SESAME SALMON BURGERS
Ingredients
1 pound skinless, boneless wild salmon
½ cup whole-wheat panko breadcrumbs
¼ cup chopped scallions
¼ cup chopped fresh cilantro
2 cloves garlic, minced
1 tablespoon toasted sesame oil
2 tablespoons low-sodium soy sauce
¼ teaspoon kosher salt
1 tablespoon canola oil
4 large sesame buns, sliced
1 cup spring mix
2 tablespoons hoisin sauce
••••INSTRUCTIONS••••
Cut salmon into 1″ cubes. Place half of the fish into a food processor. Process until evenly pureed, about 15 seconds, stopping to scrape down the sides of the bowl as needed. Add remaining salmon and pulse until just combined and large chunks are broken up. Transfer mixture to a large bowl. Stir in breadcrumbs, scallions, cilantro, garlic, sesame oil, soy sauce, and salt. Using wet hands, form mixture into 4 patties.
Heat canola oil in a large nonstick skillet over medium heat. Add patties and cook for 5 minutes. Gently flip and cook 5 minutes more.
Meanwhile, lightly toast buns. Transfer patties to bottom buns and top each with ¼ cup of spring mix. Brush hoisin sauce on top buns. Close and serve. Makes 4 servings.
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