Fibro Daily

Dr. Perricone’s Wasabi Salmon Burger

Fibro Daily May 30, 2013

Well, summer is big on burgers. If you want to keep things a bit healthier yet just as tasty, try a Wasabi Salmon Burger (click to see how good it looks and how it’s served!) The recipe comes from Daily Perricone.

First off, the salmon in this recipe is not expensive because it uses canned salmon. Surprisingly, canned salmon is often wild-sourced. Another plus: working with canned salmon is easier than fresh salmon when making burgers.

Agave and toasted sesame oil can be on the pricier side, but each of these ingredients lasts a long time, so think of them as long term investments that are good for your heart and your taste buds!

Now, the recipe:


Ingredients

  • 2 tablespoons reduced-sodium soy sauce or coconut aminos
  • 1 1/2 teaspoons Wasabi powder
  • 1/2 teaspoon honey or raw agave syrup
  • 12 oz Wild Canned Salmon
  • 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.
  • Open and drain salmon. Transfer to a large bowl. Add scallions, egg, ginger and oil; mix well 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 skillet with 1 tablespoon of olive oil and heat over medium heat for 1 minute. Add the patties and cook for 4 minutes. Turn and continue to cook until firm, about 3 minutes.
  • Spoon the reserved wasabi glaze evenly over the burgers and cook for 15 seconds more.

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