Asian Salmon Burgers

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.

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