Asian Salmon Burgers
The buttery richness of salmon rounds out the pungent seasonings of the oyster sauce in this burger.
But you could substitute a less fatty fish, such as swordfish or tuna, for a variation. Serve with a crisp green salad and lemon ice for a luscious meal.
Ingredients
MAKES 4 BURGERS
- 1 pound salmon fillets, skin and any bones removed
- 1 small onion, grated
- 2½ tablespoons Chinese oyster sauce
Instructions
- In a food processor, pulse the salmon until it resembles a coarse paste.
- Add the onion and oyster sauce and pulse just to combine.
- Transfer to a medium-size mixing bowl, cover with plastic wrap, and refrigerate for at least 30 minutes to firm up.
- Form into 4 patties, each ½ inch thick.
- Heat a large nonstick skillet over high heat until smoking.
- Lightly coat it with nonstick cooking spray.
- Cook the salmon burgers until opaque all the way through, 2 to 4 minutes per side, or to the desired degree of doneness.