Salmon Burgers with Pickled Radish and Wasabi Mayo

Name: Salmon Burgers with Pickled Radish and Wasabi Mayo
Prep time: 50 min
Cook time: 8 min
Total time: 58 min
Yield: Serves 4
Ingredients: 1 tsp wasabi paste, or more, to taste; 100 ml/3½ fl oz/scant ½ cup rice vinegar or white wine vinegar; 100 ml/3½ fl oz/scant ½ cup rice vinegar or white wine vinegar; 2 tbsp honey; 1 lime leaf, fresh or dried, torn into a few pieces (optional); 250 g/9 oz radishes, finely sliced; 75 g/2½ oz sushi ginger, drained and roughly chopped; 3 tbsp low-fat mayonnaise; 3 tbsp low-fat crème fraîche; 1½ tbsp coconut or olive oil; 1½ tbsp coconut or olive oil; 4 burger buns or bread rolls, lightly toasted; 4 burger buns or bread rolls, lightly toasted; 4 handfuls of rocket/arugula or lettuce; 4 handfuls of rocket/arugula or lettuce; sea salt; 4 handfuls of rocket/arugula or lettuce; finely grated zest of 1 lime; 600 g/1 lb 5 oz skinless salmon fillet, roughly chopped; 4 spring onions/scallions, chopped; 4 spring onions/scallions, chopped; 1 egg, lightly beaten; 2.5 cm/1 in piece of root ginger, peeled and grated

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr

Appears in

In the Mood for Healthy Food

By Jo Pratt

Published 2015

About

If you love a good burger like me, but feel guilty having devoured one, you’ll love this recipe as it’s a lot better for you and comes with no reduction in taste satisfaction.

Ingredients

600 g/1 lb 5 oz skinless salmon fillet, roughly chopped
finely grated zest of

Burger
Fish course
Pescatarian

Method

To make the pickled radish, put the vinegar, honey and lime leaf in a small saucepan over a medium heat to warm, stirring until the honey has dissolved, then remove from the heat. Leave to cool for 5 minutes, then stir in the radishes. Leave to pickle for about 30 minutes.

To make the salmon burgers, put the fish in a food processor with the lime zest, spring onions/scallions, grated gi