I’ve had burgers on my mind lately. The warmer weather that has settled upon us over the last couple of days may be luring my thoughts towards grilled foods. The other possible reason for the craving is that I smell a certain fast food restaurant’s burgers frying as I exit the freeway each morning on my way to the office. The memory of those smells becomes a strong pull when, by 2 pm, one still hasn’t had lunch. I’ve succumbed once or twice in the last few years, though it’s far from a habit. The guilt after eating a greasy fast-food burger is too strong to make it so, but I would by lying if I didn’t admit it. It seems there are two sides to my foodie persona–there’s the Dr. Jekyll side whose normal diet is healthy and balanced (the food you see here). Then there’s Mr. Hyde and well, now you know where he heads on the rare occasion he comes out.
Thankfully, there’s not an ounce of guilt to be felt with the burgers I made this week. I even made them mini-size. Instead of broiling my salmon and serving it with a salad and/or rice, I turned it into little sliders. I took inspiration from some sushi ingredients and used wasabi powder, soy sauce, rice vinegar, ginger and scallions to spice up the salmon with tasty results. I even served them with avocado slices, pickled ginger and wasabi mayo to further amplify the sushi-like experience. These little sliders were such fun to eat, but the best part? My burger cravings were satisfied–even my inner Mr. Hyde was happy.
Salmon Sliders with Wasabi Mayo
* makes four sliders
- 1 lb salmon fillet
- 1 – 1 1/2 teaspoons sweet soy sauce
- 1 – 1 1/2 teaspoons rice vinegar
- 1 teaspoon grated fresh ginger
- 1/8 teaspoon wasabi powder
- 1 – 1 1/2 teaspoons sesame oil
- 1 egg
- pinch salt
- 4 tablespoons panko bread crumbs
- 1 green onion, chopped, both green and white parts
- 3 – 4 tablespoons chopped red onion
- 4 slider buns
- For garnish: avocado slices, pickled ginger (any variety you like) and wasabi mayo (recipe below)
- About 1/4 teaspoon wasabi powder for each 1 – 2 tablespoons mayo (or to taste)
- Fresh lemon juice, a drizzle or two
- granulated or fresh garlic, to taste
- In a medium bowl, stir together the soy sauce, vinegar, grated ginger, salt, wasabi powder, sesame oil and both onions. Taste and add more of any ingredient as you wish. My proportions above yield mild results.
- To the mixture, add the egg and beat lightly with a fork.
- Prepare the salmon: I used a mini food processor to chop 1/4 of the salmon fillet finely (but not smooth). Add to the egg and seasoning mixture.
- For the remainder of the salmon, just roughly chop it in the food processor until you get little pieces. Also add to the mixture.
- Add the bread crumbs and use your hands to incorporate all the ingredients together.
- Divide the meat into four and shape them into patties. Heat up your gridle to medium high.
- While you’re waiting, you can prepare your wasabi mayo by stirring all the ingredients together in a small bowl.
- Once the grill is hot, cook the salmon patties for 3 minutes on one side then flip for another 3 minutes. (Cooking times may vary based on the grill you use).
- Toast the buns on the griddle once one side of the salmon is cooked.
- Arrange on a plate and garnish with the toppings.