Salmon-Avocado Burgers with Wasabi Yogurt Sauce
Avocado and salmon, along with a wasabi-infused yogurt sauce, team up to create a healthy burger with sophisticated flavour you’ll flip for. You can also use Arctic char or rainbow trout as sustainable choices. Most fishmongers will be happy to skin the fillets for you.
You can fire up the grill to prepare the burgers, but they are fairly delicate and so are best cooked on a grill pan instead of directly on the grill grates. A sprinkling of chopped chives or sliced tops of green onions can be added as a nice finishing touch.
Formed patties can be frozen for future meals. Simply place them on a parchment paper-lined baking sheet, freeze until solid, and then transfer to an airtight container for storage in the freezer.
1 Tbsp (15 mL) wasabi powder
2/3 cup (160 mL) plain yogurt
2 tsp (10 mL) honey
Juice of 1/2 lime
1/8 tsp (0.5 mL) salt
1 lb (450 g) skinless wild salmon, chopped
1 shallot, chopped
2 garlic cloves, minced
1 Tbsp (15 mL) minced fresh ginger
2 Tbsp (30 mL) reduced-sodium soy sauce or tamari
2 tsp (10 mL) sesame oil
1 avocado, diced
1/3 cup (80 mL) chopped cilantro
2 nori sheets, chopped
1 Tbsp (15 mL) grapeseed, peanut, or camelina oil
In bowl, whisk wasabi powder and 1 Tbsp (15 mL) cold water into a paste. Cover and chill for 15 minutes. Stir in yogurt, honey, lime juice, and salt. Set aside to let flavours develop while you prepare burgers.
Place 1/2 lb (225 g) salmon, shallot, garlic, ginger, soy sauce, and sesame oil in food processor container and blend into pasty purée. Pulse in remaining salmon along with avocado, cilantro, and nori. Form into 4 equal-sized patties.
Heat oil in skillet over medium-high heat. Cook salmon patties for 3 minutes per side, or until just cooked through. Alternatively, bake in 400 F (200 C) oven for 20 minutes, or until cooked through and firmed up.
Serve burgers topped with yogurt sauce.
Each serving contains: 417 calories; 27 g protein; 29 g total fat (6 g sat. fat, 0 g trans fat); 14 g total carbohydrates (6 g sugars, 4 g fibre); 504 mg sodium