Ingredients
- 1 lb fresh salmon fillet, skinned
- 3/4 cup panko (japanese-style bread crumbs)
- 2 green onions, thinkly sliced
- 2 green onions, thinly sliced
- 2 Tbsp snipped fresh cilantro
- 2 tsp grated fresh ginger
- 1 clove garlic, minced
- 2 eggs, lightly beaten
- 2 Tbsp reduced sodium soy sauce
- 1 Tbsp lemon juice
- 2 Tbsp vegetable oil
- 1 recipe LimeMayonnaise Sandwich buns and leaf lettuce (optional)
Preparation
Step 1
1) Rinse salmon and pat dry; cut into 1-inch chunks. Place salmon in food processor; cover. Pulse 7 times to coarsely grind (do not overprocess); set aside. In bowl combine panko,k green onions, cilantro, ginger, garlic, eggs, soy sauce, and lemon juice. Stir in salmon.
2) Line a tray with parchmednt paper or foil. Divide salmon into four (2/3 cup) mounds on the tray. shape into 1-inch-thick patties. Cover with plastic wrap; refrigerate at least 30 minutes or up to 8 hours (mixture will be heasier to handle after chilling).
3) Heat oil in large skillet over medium-high heat. Add salmon patties. cook 4-5 minutes per side or until cooked through (160 degrees). Serve with Lime Mayonnaise on buns with lettuce.
Lime Mayonnaise: In a bowl stir together 1/4 cup mayonnaise, 2 Tbsp minced red onion, and 2 tsp lime juice. Refrigerate until ready to serve.