We had some leftover salmon from the other night. I wanted to use it up, but I am very bad about using leftovers. I just don’t like them. Salmon is one thing that I do use though. I usually like to turn it in to a salmon salad the next day. This time around though, I decided to turn it in to some salmon burgers. Similar to my baked salmon patties, you can use either recently cooked salmon or even some canned salmon. Both will work, but I always prefer to use fresh salmon when possible.
This salmon burger comes together in a similar way as the salmon patties, but the flavors are amped up a bit with the addition of the wasabi and ginger.
I mashed up my leftover fresh salmon in a bowl. You can use canned salmon if you don’t have fresh salmon lying around. To the salmon, add an egg, some wasabi, soy sauce, sesame soil, ginger, garlic, corn flake crumbs, chopped shallots. You mix it together and form in to burgers.
Fry the burgers in a large pan.
Serve in wraps with avocado, spinach, additional wasabi and mayonnaise. So good! Make it now!
- 12 oz cooked salmon or 2 - 6 oz cans of salmon
- 1 shallot, chopped
- 2 tsp. ginger paste
- 2 tsp. garlic paste
- 1 extra large egg
- 2 tbsp. wasabi
- 1 tbsp. mayonaisse
- ¾ cup corn flake crumbs
- 1 tsp. sesame oil
- 1 tsp. soy sauce
- 1 tsp. sriracha
- Tortillas (I had mine in brown rice tortillas, while my family likes flour tortillas)
- Avocados, sliced
- Baby Spinach Leaves
- In a medium mixing bowl, mash up the salmon with a fork
- Mix in the rest of the ingredients. Mix well.
- Form in to patties/burgers.
- Grill on a barbecue, or fry in a large fry pan on medium-high heat in one tablespoon of oil. The burgers should be lightly browned on both sides.
- Wrap up the burgers in a tortilla with additional wasabi or sriracha, some mayonnaise, some sliced avocado and spinach.
- Enjoy!
