Moist and healthy , these burgers are a great alternative to the usual Saturday night BBQ. From fine Cooking's Grilling, 2009 issue. The peanut sauce is wonderful but a sweet chili sauce would also be good.
Check fillet for pin bones and remove any you find with tweezers or needle-nose pliers. Cut the salmon into 2-inch chunks. Put the salmon, green onions, garlic, ginger tamari and sesame oil in the bowl of a food processor. Pulse until combined (5-6 pulses) but do not let the machine run. Put mixture into a medium sized bowl and add the breadcrumbs and sesame seeds. Use your hands to gently combine. Divide into 4-equal sized patties. Season both sides with salt and pepper. Refrigerate for an hour or longer to help hold the patties together. Place on hot BBQ grill and cook for about 5 minutes. turn and cook for another 4 minutes so the burgers are just cooked through.
Heat oil in a saucepan over medium heat. Add the garlic and cook for 2-3 minutes or until lightly browned. Reduce the heat to low and stir in the soybean sauce, tomato paste, fish sauce, and chili paste. In a small bowl combine the peanut butter, sugar and water. Stir into the soybean mixture and bring to a boil. Reduce heat to low and simmer for 2 minutes, stirring constantly. Pour the sauce into individual bowls and sprinkle with sesame seeds and peanuts. Serve at room temperature.
1 pound skinless salmon fillet
4 green onions, green parts only, cut into 1-inch pieces
4 garlic cloves, minced
2 T. fresh ginger
1 T. tamari sauce
1 T. toasted sesame oil
14 cup dry breadcrumbs
2 T. sesame seeds
Kosher salt and freshly ground pepper
4 hamburger buns, lettuce leaves (optional)
1 tsp. peanut oil
3 garlic cloves, minced
1/4 cup soybean sauce (not soy sauce)
1 T. tomato paste
! t. fish sauce
1 tsp. chili paste
1 T peanut butter
1/2 T. sugar
1 cup cold water
1 1/2 T. sesame seeds, toasted
10-15 dry-roasted peanuts, chopped