Scottish Daily Mail

Salmon teriyaki burger with avocado & wasabi mayonnaise

Prep 30 minutes Cook 5 minutes l PersonalPo­ints range: 7-12



250g skinless salmon fillet, chopped

1 spring onion, trimmed and thinly sliced 2cm piece fresh ginger, grated 1 small garlic clove, crushed 2 tsp reduced-salt soy sauce 2 tsp clear honey Calorie-controlled cooking spray 2 tbsp 0% fat natural Greek yoghurt 1 tbsp reduced-fat mayonnaise ¼ tsp wasabi paste 4 x 70g white bread rolls, split 2 carrots, sliced into ribbons 1 cucumber, sliced into ribbons 155g avocado, peeled, destoned and thinly sliced

IN A food processor, pulse the salmon to a coarse paste. Transfer to a bowl, add the spring onion, ginger and garlic. Season and mix well with your hands. Divide into 4 portions and shape each into an 8cm patty. Put the soy sauce and honey in a microwave-safe bowl and cook on high in a microwave for 10 seconds until the honey melts. Stir. Preheat the grill to high. Line a baking sheet with foil and mist with cooking spray. Put the patties on the prepared tray and brush with some of the soy sauce mixture. Grill for 2-3 minutes, turning once and brushing with the remaining soy sauce mixture, until cooked through. Meanwhile, in a bowl, combine the yoghurt, mayonnaise and wasabi paste. Lightly toast the rolls, then spread the bottom halves with the wasabi mayonnaise. Top with the carrot, cucumber, salmon patties, avocado and the other halves of the rolls and serve.

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