I am so done with winter now. I’m looking forward to warmer days and to see more colors/produce at the markets. And burgers remind me of summer, so I made this salmon burger in anticipation of the months to come. I cooked the patties in a reduction of carrot juice, miso, butter and ginger syrup. I find it such a great combination. The sugars in the carrot juice and ginger syrup make the salmon caramelize nicely in the pan.
This recipe is for 5 small patties but you can easily double the recipe.
For the patties:
300gr of salmon, skinless and boneless
1 egg yolk
1 spring onion, finely chopped
1 teaspoon of sesame oil
¼ cup of panko
2 tablespoons of cornmeal
For the carrot miso butter:
1 cup of carrot juice
1 tablespoon of red miso
1 tablespoon of butter
1 tablespoon of sesame oil
1 tablespoon of ginger syrup
For the wasabi mayonnaise:
5 tablespoons of mayonnaise
1 teaspoon of wasabi paste, or more to taste
5 buns, my store was out of round ones so I used mini pistolets
To make the wasabi mayo, just whisk the wasabi paste with the mayonnaise. Keep it covered in the fridge until ready to use.
Mince the salmon with a knife, about the size of finely chopped onions. Mix it with the egg yolk, spring onion, sesame oil, panko, cornmeal, salt and pepper. Mix well. Grab about 1/3 of a cup of the salmon and shape it into one patty. Repeat for the remaining salmon. Cover them with plastic wrap and keep them in the fridge until ready to use.
To make the carrot miso butter; place the carrot juice, miso, butter, sesame oil and singer syrup in a large non-stick pan over medium heat. Let it reduce for 10 minutes while stirring, until it becomes a thick sauce.
Take the salmon patties out of the fridge and carefully place them on the pan with the carrot miso butter. Brush the top of the patties with some of the sauce, and let them cook for about 2 minutes per side until it caramelizes. I made the patties small so it didn’t take very long for them to cook.
Besides the wasabi mayo, I like to serve them with some wasabi arugula dressed in olive oil, vinegar, salt and pepper.