This quick and easy fish patty, flavored with soy sauce and fresh ginger, also can be made with fresh tuna, snapper or sea bass. Serve it atop lettuce with the suggested aioli (see related recipes for other options) or serve it on a bun as a burger.
Total time: 35 mins
Make Ahead: The aioli can be made up to 3 days in advance.
Storage Notes: Refrigerate for up to 3 days.
Where to Buy: Wasabi powder is available at well-stocked supermarkets as well as Asian or international supermarkets.
Servings: 4 When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 4 servings; makes 4 burgers
Ingredients
- For the salmon patties
- 1 pound skinless salmon filet, cut into 3-inch chunks
- 2 tablespoons grated fresh ginger
- 4 scallions, thinly sliced
- 2/3 cup plain panko breadcrumbs
- 4 teaspoons reduced-sodium soy sauce
- 1 tablespoon olive oil
- Leaves of red leaf or Bibb lettuce, for serving
- 1 avocado, pitted, peeled and thinly sliced, for serving
- Lemon wedges, for serving
- For the aioli
- 1/2 cup plain low-fat yogurt
- 2 cloves garlic, minced or grated
- 1 teaspoon honey, plus more as needed
- 1/2 teaspoon wasabi powder or prepared horseradish
- 1/4 teaspoon fine salt, plus more as needed
Related Recipes
Directions
In the bowl of a food processor, place the salmon, ginger and scallions, and pulse just until the ingredients are chopped; do not overprocess. It’s okay if small chunks are visible. In a large bowl, gently mix together the salmon mixture, breadcrumbs and soy sauce just until combined. Shape the mixture into 4 patties, about 1/2-inch thick.
In a large nonstick or well-seasoned cast-iron skillet over medium-high heat, heat the oil until shimmering. Add the patties and cook until browned on one side, 2 to 3 minutes. Flip to brown the other side, another 2 to 3 minutes.
Make the aioli: While the patties cook, in a small bowl, stir together the yogurt, garlic, honey, wasabi powder or prepared horseradish and salt. Taste, and add more honey and/or salt, as needed.
Place a few lettuce leaves on each plate; top each with a salmon patty. Add the avocado slices and a dollop of aioli to each patty. Serve with a wedge of lemon.
Recipe Source
Adapted from “Betty Crocker Simply Delicious Diabetes Cookbook” (Mariner Books, 2022).
Tested by Ann Maloney.
Email questions to the Food Section at food@washpost.com.
