Wasabi Salmon Burgers with Edamame-Cilantro Pesto

Name: Wasabi Salmon Burgers with Edamame-Cilantro Pesto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 0 teaspoons freshly ground black pepper; 1 teaspoon canola oil; 4 curly leaf lettuce leaves; 2 teaspoons Dijon mustard; 1 large egg white; 59 milliliters chopped fresh chives; 4 hamburger buns with sesame seeds; 118 milliliters panko (Japanese breadcrumbs); 118 milliliters Edamame-Cilantro Pesto; 1 inch thick) slices sweet or red onion; 198 grams red sockeye salmon, drained, skin and bones discarded; 113 grams 1/2 cup soft tofu (about; 1 inch thick) slices tomato; 1 teaspoons wasabi paste; 170 grams skinless, boneless pink salmon in water, drained

The recipe Wasabi Salmon Burgers with Edamame-Cilantro Pesto is ready in approximately 45 minutes and is definitely a tremendous dairy free and pescatarian option for lovers of American food. One portion of this dish contains roughly 20g of protein, 19g of fat, and a total of 376 calories. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up hamburger buns, tomato, edamame-cilantro pesto, and a few other things to make it today. To use up the egg white you could follow this main course with the Black-and-White Cake as a dessert.

Instructions

Place tofu on several layers of heavy-duty paper towels. Cover with additional paper towels; let stand 5 minutes.

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Tofu

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Paper Towels

Place tofu in a large bowl.

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Tofu

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Bowl

Add salmon to bowl; mash with a fork to crumble.

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Salmon

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Bowl

Add chives and next 4 ingredients (through egg white); mix well. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.

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Egg Whites

Chives

Place panko in a shallow dish; dredge patties in panko.

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Panko

Heat oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add patties to pan; cook 3 minutes on each side or until golden brown.

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Frying Pan

Place 1 lettuce leaf on each of the bottom halves of buns; top each serving with 1 tomato slice, 1 patty, and 1 onion slice.

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Lettuce Leaf

Tomato

Onion

Roll

Spread 2 tablespoons Edamame-Cilantro Pesto over each serving; top with top halves of buns.

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Cilantro

Edamame

Spread

Pesto

Roll

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Paper Towels

Bowl

Frying Pan

Ingredients

Servings:

0teaspoons

freshly ground black pepper 1teaspoon

canola oil 4

curly leaf lettuce leaves 2teaspoons

Dijon mustard 1large

egg white 59milliliters

chopped fresh chives 4

hamburger buns with sesame seeds 118milliliters

panko (Japanese breadcrumbs)118milliliters

Edamame-Cilantro Pesto 1inch

thick) slices sweet or red onion 198grams

red sockeye salmon, drained, skin and bones discarded 113grams

1/2 cup soft tofu (about 1inch

thick) slices tomato 1teaspoons

wasabi paste 170grams

skinless, boneless pink salmon in water, drained

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon on the menu? Try pairing with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Lapis Luna Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.