Fresh Salmon Burgers

4 servings 
 

•    MARINADE:
• ¼ cup low sodium soy sauce
• 2 tablespoons packed light brown sugar
• 1 tablespoon lemon juice
• ½ teaspoon sesame oil
• ¼ teaspoon ground ginger
  
  
•    BURGERS:
• 1 ¼ pounds salmon fillets, skinned,
     cut into pieces
• 2 tablespoons chopped scallions
• 2 cloves minced garlic
• 1 1-inch peeled and grated fresh ginger root
• 2 teaspoons low sodium soy sauce
• 1 teaspoon sesame oil
• 4 slices pineapples, 3/4-inch thick
• 6 scallions, trimmed and sliced lengthwise
• 4 sesame-seed burger buns

Prepare marinade several hours before cooking. In small container whisk together soy sauce, sugar, lemon juice, sesame oil and ginger; cover and set aside.

In food processor with chopping blade combine salmon, chopped green onion, garlic, grated ginger root, soy sauce, and sesame oil until well combined. Divide into 4 equal parts and shape into 4 burgers; cover and refrigerate at least 1 hour.

About 10 minutes before grilling, soak scallions and pineapple slices in marinade. Drain and reserve marinade for serving with burgers.

Grill burgers about 5 minutes on each side. Grill pineapple slices and scallions about a minute or two on each side. Heat up buns until lightly toasted.

To serve: Place salmon burger on bottom halves of buns; top with a pineapple slice and 3 halves of scallion; cover with top half of bun. Serve with the marinade

Bon appetit!