Salmon Burgers

By Jan

Sandy
Makes 4

Ingredients

• 1 lb. fresh salmon fillet, skinned
• 3/4 C panko
• 2 green onons, thinly sliced
• 2 TBS snipped fresh cilantro
• 2 tsp grated fresh ginger
• 1 clove garlic, minced
• 2 eggs, lightly beaten
• 2 TBS soy sauce
• 1 TBS lemon juice
• 2 TBS vegetable oil
• Lime Mayo - stir items together
• 1/4 C mayo
• 2 tsp lime juice

Preparation

Step 1

Rinse salmon and pat dry; cutin into 1 inch chunks. Place salmon in food processor. Pulse to coarsely grind. Set aside. Combine panko, green onion, cilantro, ginger, garlic, eggs, soy sauce, and lemon juice. Stir in salmon.

Line a baking tray with parchment paper. Divide salmon into four mounds and shape into 1 inch thick patties. Cover with plastic wrap; refrigerate at least 30 minutes or up to 8 hours.

Heat oil in large skillet over medium high heat. Add salmon patties. Cook 4-5 minutes per side or until cooked through. Serve with lime mayo on buns with lettuce.