Asian Salmon Burger

Asian Salmon Burger Recipe


2 cans (6 ounces each) skinless, boneless salmon packed in water, drained well and flaked.

1 egg, beaten

¼ cup dry breadcrumbs

4 scallions, minced

2 tablespoons finely chopped fresh cilantro

1 teaspoon Dijon mustard

1/8 teaspoon coarsely ground black pepper


2 tablespoons orange juice

2 tablespoons rice wine vinegar

2 teaspoons vegetable oil

1 ½ teaspoons sugar

1-teaspoon reduced-sodium soy sauce

½ teaspoon grated fresh gingerroot

¼ teaspoon toasted sesame oil

6 cups mixed baby greens

2 cups watercress, stems removed

1 tomato, cut into wedges


Lightly coat broiler rack with cooking spray. Heat broiler. In a large bowl, gently combine flaked salmon, egg, and breadcrumbs. Scallions, cilantro, mustard and coarsely ground black pepper until just combined. Gently shape into 4-inch patties. Broil 10 minutes, turning once, until golden brown and cooked through. In the meantime, combine vinaigrette ingredients in a large bowl and whisk together until smooth. Add mesclun, watercress and tomato wedges; toss well to combine. Evenly divide among four plates and place salmon patties alongside. Makes approximately 4 servings.

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