These salmon burgers were really delicious and so easy! I served these burgers on soft fresh wheat rolls along side a bowl of gyoza (dumpling) soup. I really love fresh, quick dinners like this. Most of the time, I prefer meals like this over takeout. The fresh factor is always in question with takeout–and you never really know what you are getting. A meal like this takes very little time to prepare and the fresh, delicious-ness is worth it!
- 1 pound wild salmon (no skin)
- 2 tablespoons scallion, finely chopped
- 2 tablespoons fresh cilantro, finely chopped (optional–I omitted it)
- 1 teaspoon fresh ginger, peeled and finely chopped
- 1/2 tablespoon soy sauce or teriaki sauce
- pinch of salt
- pinch of pepper
- olive oil or cooking spray for the grill pan
- 2 tablespoons guacamole
Use a large knife to chop fresh salmon into 1/4 inch long strips. Be careful not to squish the salmon. Try to use quick short knife strokes. Pile the salmon strips into a bowl and gently add the scallion, cilantro (if you are using it), ginger, soy sauce, salt, and pepper. Mix together using your hands. Do not over mix and again, be careful not to squish the salmon. Make 3-4 patties, about 1-inch thick. Place on a plate and refrigerate for at least 20 minutes (or up to 2 hours).
Spray the grill pan (or skillet) with cooking spray or drizzle with olive oil. Add the burgers and cook until brown on both sides. Spread guacamole on each roll and place burger on top.