1/2 small red bell pepper, finely sliced

2 T. wasabi paste

2 garlic cloves, sliced

4 sesame Kaiser rolls, split & toasted

3 T. tamari

2 scallions, sliced (white & green part)

1/2-3/4 C. mayonnaise

1 1/2 lbs fresh salmon fillets, pin bones & skin removed

Coarse black pepper

2 tsp. McCormick’s Montreal Brand steak seasoning

Red leaf lettuce

2 tsp. sesame oil

1 T. canola oil

Fresh ginger, grated (3-inch piece)

 

Cube salmon in to bite-size pieces & place this in a food processor/blender; pulse to coarse-grind the salmon; it should take on the consistency of ground beef or ground turkey. Transfer salmon to a bowl; add in garlic, sesame oil, red bell peppers, ¾ of the ginger, scallions, steak seasoning, tamari, & black pepper; mix to mix. Form 4 large patties, 1 ½ inches thick; drizzle patties on both sides with oil. Preheat a nonstick skillet over med-high heat; add the patties & cook for 5-6 mins on each side for well done. While burgers are cooking, lime juice, mix the mayo, wasabi paste, & remaining ginger; set aside. To assemble: spread the ginger-wasabi mayo on the buns; top this with a salmon patty & red leaf lettuce; set the bun tops in place.

 

 

Yield:

Calories:

Fat:

Fiber: