Servings:
4
Prep Time:
30 mins
Ingredients
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1 poundfresh salmon fillet, skinned and cut into 1-inch chunkssee savings
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3/4 cuppanko (Japanese-style bread crumbs)see savings
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2green onions, thinly slicedsee savings
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2 tablespoonssnipped fresh cilantrosee savings
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2 teaspoonsgrated fresh gingersee savings
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1clove garlic, mincedsee savings
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2eggs, lightly beatensee savings
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2 tablespoonsreduced-sodium soy saucesee savings
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1 tablespoonlemon juicesee savings
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2 tablespoonsvegetable oilsee savings
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1recipe Lime Mayonnaisesee savings
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Sandwich buns and leaf lettuce (optional)see savings
Lime Mayonnaise
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1/4 cupmayonnaisesee savings
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2 tablespoonsred onion, mincedsee savings
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2 teaspoonslime juicesee savings
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Directions
1.
Rinse salmon and pat dry; cut into 1-inch chunks. Place salmon in food processor; cover. Pulse 7 times to coarsely grind (do not overprocess); set aside. In bowl combine panko, green onions, cilantro, ginger, garlic, eggs, soy sauce, and lemon juice. Stir in salmon.
2.
Line a tray with parchment paper or foil. Divide salmon into four (2/3-cup) mounds on the tray. Shape into 1-inch-thick patties. Cover with plastic wrap; refrigerate at least 30 minutes or up to 8 hours (mixture will be easier to handle after chilling).
3.
Heat oil in large skillet over medium-high heat. Add salmon patties. Cook 4 to 5 minutes per side or until cooked through (160 degrees F). Serve with Lime Mayonnaise on buns with lettuce.
Lime Mayonnaise
In a bowl stir together mayonnaise, red onion, and lime juice. Refrigerate until ready to serve.
Nutrition information
Per serving: Calories 437, Total Fat 30 g, Cholesterol 173 mg, Sodium 544 mg, Carbohydrate 12 g, Fiber 1 g, Protein 29 g, Percent Daily Values are based on a 2,000 calorie diet.
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