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- 1 pound fresh salmon fillet, skinned and cut into 1-inch chunks
- 3/4 cup panko (Japanese-style bread crumbs)
- 2 green onions, thinly sliced
- 2 tablespoons snipped fresh cilantro
- 2 teaspoons grated fresh ginger
- 1 clove garlic, minced
- 2 eggs, lightly beaten
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon lemon juice
- 2 tablespoons vegetable oil
- 1 recipe Lime Mayonnaise
- Sandwich buns and leaf lettuce (optional)
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.
- 1/4 cup mayonnaise
- 2 tablespoons red onion, minced
- 2 teaspoons lime juice
1. In a bowl stir together mayonnaise, red onion, and lime juice. Refrigerate until ready to serve.
- Servings Per Recipe 4,
- cal. (kcal) 437,
- Fat, total (g) 30,
- chol. (mg) 173,
- sat. fat (g) 5,
- carb. (g) 12,
- Monosaturated fat (g) 10,
- Polyunsaturated fat (g) 7,
- fiber (g) 1,
- sugar (g) 2,
- pro. (g) 29,
- vit. A (IU) 437,
- vit. C (mg) 12,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 10,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 52,
- Cobalamin (Vit. B12) (µg) 4,
- sodium (mg) 544,
- Potassium (mg) 507,
- calcium (mg) 50,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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