Prep Time: 30 minutes
Total Time: 30 minutes
Ingredients:
2 tablespoons reduced-sodium soy sauce
1 teaspoon wasabi powder
1 packet Splenda or Stevia
1.25 lbs salmon fillet, skinned
2 scallions, finely chopped
2 eggs, lightly beaten
2 tablespoons fresh minced ginger
1 teaspoon toasted sesame oil
Directions:
Whisk soy sauce, wasabi powder and honey in a small bowl until smooth. Set aside.
With a large chef's knife,
chop salmon using quick, even, straight-up-and-down motions (do not
rock the knife through the fish or it will turn mushy). Continue
chopping, rotating the knife, until you have a mass of roughly 1/4-inch
pieces. Transfer to a large bowl. Add scallions, egg, ginger and oil;
stir 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 nonstick skillet
with cooking spray and heat over medium heat for 1 minute. Add the
patties and cook for 4 minutes. Turn and continue to cook until firm and
fragrant, about 3 minutes. Spoon the reserved wasabi glaze evenly over
the burgers and cook for 15 seconds more. Serve immediately.
Ingredient Note:
Wasabi powder, when mixed with water, becomes the green paste most of
us know from sushi restaurants. The powder is available in jars in the
Asian aisle of most supermarkets or in almost all Asian markets. Store
at room temperature for up to 1 year.
Set the patties atop a vinegary salad of greens, red pepper, radishes and sprouts.
Per Serving:
1 Lean Protein
3 Condiments
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