To make the salmon burger, slice the salmon into large pieces and add half to a food processor along with 1 Tbsp. mayonnaise and the soy sauce and process until the mixture becomes a paste, stopping to scrape down the sides as needed. Add the panko breadcrumbs, scallions, ginger, salt, and pepper, and pulse the food processor 4-5 times, leaving the largest of the salmon pieces about ¼ inch large. Scrape the salmon mixture into a bowl and divide into 4 equal portions.
To make the wasabi mayonnaise, combine ¼ cup mayonnaise and 1 Tbsp. wasabi paste in a bowl. Set aside until ready to use.
Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat. Meanwhile, shape each portion of the salmon mixture into four patties. Once the oil is heated, cook the burgers for 2-3 minutes on each side, flipping halfway through. Allow cooling slightly.
To build the burgers, add a layer of wasabi mayonnaise to the bottom bun and add the salmon burger on top. Top with WILD WONDERS® Peppers Slaw and top half of the bun.
WILD WONDERS® Peppers Slaw
To make the dressing, combine the rice wine vinegar, soy sauce, honey, sesame oil, ginger, and garlic in a small bowl and stir well to incorporate. In a large mixing bowl, add the cabbage, WILD WONDERS® Peppers, scallions, cilantro, and sesame seeds, and add the dressing to the bowl, ensuring the dressing is evenly coating the slaw. Serve immediately or cover and refrigerate until use.
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