Wasabi Cream Cheese Salmon Burgers
FOR WASABI CREAM CHEESE:
3 Tbsp. whipped cream cheese
½ tsp. prepared wasabi
1 lb. raw wild-caught salmon fillets,
boneless, skinless, cut into
Finely grated peel (lemon zest) of
1 medium lemon
Juice of ½ medium lemon
1 Tbsp. Dijon mustard
1 large egg white (2 Tbsp.)
1½ tsp. finely chopped fresh dill
1½ tsp. finely chopped fresh chives
½ tsp. fine sea salt (or Himalayan salt)
¼ tsp. ground black pepper
Nonstick cooking spray
1 Tbsp. dried minced garlic
1 Tbsp. dried minced onion
2 Tbsp. cold water
4 gluten-free hamburger buns
1 large egg white (2 Tbsp.) +
2 Tbsp. cold water
½ tsp. poppy seeds
½ tsp. sesame seeds
¼ tsp. coarse sea salt (or Himalayan salt)
1 Tbsp. olive oil
4 cups baby arugula or Dill Cucumber Salad (see separate recipe for Dill Cucumber Salad)
DILL CUCUMBER SALAD
2 tsp. ground coriander
½ tsp. ground black pepper
½ tsp. sea salt (or Himalayan salt)
3 Tbsp. apple cider vinegar
1 Tbsp. raw honey (preferably acacia honey)
3 cups thinly sliced English hothouse
cucumber (approx. 1 medium
½ cup thinly sliced red onion
(approx. ½ medium onion)
2 Tbsp. finely chopped fresh dill
To make wasabi cream cheese, combine cream cheese and wasabi in a small bowl; mix well. Cover and refrigerate until ready to use.
To make patties, place salmon, lemon peel, lemon juice, mustard, egg white, dill, chives, salt, and pepper in a food processor; pulse in approximately three 5-second pulses, or until finely chopped, but not so fine that it becomes a paste.
Cut out four 5-inch x 5-inch squares of parchment. Arrange on a baking sheet; lightly coat with spray.
Spray your hands with spray; form salmon mixture into four 2-inch balls, pressing each one into a patty atop a piece of sprayed parchment.
Cover patties with plastic wrap; refrigerate at least 1 hour to set.
Preheat oven to 375º F.
To make buns, combine garlic, onion, and 2 Tbsp. water in a microwave safe bowl; mix well. Microwave on high for 30 seconds. Set aside.
Line a baking sheet with parchment. Arrange buns, top side up, with equal space between. Set aside.
Combine egg white with 2 Tbsp. water in a small bowl; whisk to blend.
Brush top of each bun with egg white mixture; sprinkle with garlic mixture, poppy seeds, sesame seeds, and salt. Don’t worry if a little bit falls off the buns.
Bake for 12 to 15 minutes, or until topping is golden brown. You can save this step until just before serving if you want warm buns to serve on.
Coat cast iron skillet with oil; wipe out excess oil with a paper towel, leaving just a thin layer (about ¼ tsp.) on the surface.
Heat skillet on medium-high for 2 to 4 minutes, or until oil just begins to smoke.
Place patties onto the skillet by using the parchment paper to pick up, invert them onto skillet, then gently peel off the parchment. Cook for 2½
to 3 minutes on each side, or until golden on the outside. Do not move patties until they have cooked the full 2½ minutes per side for the mixture to set. A thermometer should read 145º F.
Spread each bottom bun with 1 tsp. wasabi cream cheese. Top with salmon patty, 1 cup arugula, and finish with top bun.
Combine coriander, pepper, salt, vinegar, and honey in a medium bowl; whisk until incorporated.
Add cucumber, onion, and dill; toss to blend.
Refrigerate salad, covered, at least 1 hour