Ingredients:
For Burger:
2 x 280g skin-off Huon salmon
One tablespoon of sesame oil
Two tablespoons of fish sauce
a bunch of coriander
Three spring onions cut roughly (only the white portion)
One tablespoon of ginger
For Pickles:
Two Fresh cucumbers
Two tablespoons of vinegar
Three tablespoons of sesame oil
1 tbsp each of sugar and salt
Two tablespoons of olive oil
For Serving:
Mayo Wasabi
Cut four brioche buns in half.
Method:
- Place the salmon, ginger, sesame oil, fish sauce, spring onions, and a few coriander leaves in the bowl of a food processor. Blend until barely mixed. Form into four patties carefully using damp hands. When cooled, the mixture will solidify from its soft state. Transfer to a baking tray that has been lined, then refrigerate for at least 30 minutes.
- Cut the cucumbers into ribbons lengthwise with a vegetable peeler before pickling them. In a bowl, combine the cucumbers, sugar, salt, sesame oil, and vinegar. Set aside.
- In a large fry pan, heat the olive oil over medium-high heat. Burgers should be cooked for 8 to 10 minutes, turning them halfway through, or until they are done.
- Squeeze a little wasabi mayo onto each burger bun, then top with the other half of the bread and the cooked patties, pickled cucumber, and the remaining coriander leaves.