Ingredients:
1 lb Fresh Salmon Filet (Skinned)
¾ cup Panko (Japanese Style Bread Crumbs)
2 Green Onions (Thinly Sliced)
2 Tbsp Snipped Fresh Cilantro
2 Tsp Grated Fresh Ginger
1 Clove Garlic (Minced)
¾ cup Panko (Japanese Style Bread Crumbs)
2 Green Onions (Thinly Sliced)
2 Tbsp Snipped Fresh Cilantro
2 Tsp Grated Fresh Ginger
1 Clove Garlic (Minced)
2 Eggs (Lightly Beaten)
2 Tbsp Reduced Sodium Soy Sauce
1 Tbsp Lemon Juice
2 Tbsp Vegetable Oil
Wheat Sandwich Buns & Leafy Lettuce
2 Tbsp Reduced Sodium Soy Sauce
1 Tbsp Lemon Juice
2 Tbsp Vegetable Oil
Wheat Sandwich Buns & Leafy Lettuce
Directions:
Rinse salmon and pat dry; cut into 1 inch chunks. Place salmon in food processor; cover. Pulse 7 times to coarsely grind (do not over process.) Set aside. In bowl combine panko, green onions, cilantro, ginger, garlic, eggs, soy sauce, and lemon juice. Stir in salmon. Line a tray with parchment paper or foil. Divide salmon into 4 (2/3- cup) mounds on the tray. Shape into 1 inch thick patties. Cover with plastic wrap; refrigerate at least 30 min or up to 8 hours (mixture will be easier to handle after chilling.) Heat oil in large skillet over medium-high heat. Add salmon patties. Cook 4-5 minutes per side or until cooked through (160 deg.) Serve on buns with lettuce.
