Miso-basted salmon burger with hot mango-cucumber salsa and cool chilli verde

Name: Miso-basted salmon burger with hot mango-cucumber salsa and cool chilli verde
Yield: Serve 4
Cuisine: Japanese
Ingredients: 75 g fresh white breadcrumbs; 600 g fresh skinless, boneless salmon fillet; 1 shallot, finely chopped; 2.5 cm piece root ginger, peeled, finely chopped; salt; 1 tsp sesame oil; 1 tbsp light soy sauce; ½ tsp mustard seeds; ½ tbsp white miso paste; 2 tbsp maple syrup; 1 tsp soy sauce; 1 large egg white; 2 spring onions, finely chopped; 2 tbsp vegetable oil; 1 tsp white miso paste

Preparation info

Serve
4

Difficulty
Easy

Appears in

Burgers

By Paul Gayler

Published 2014

About

Miso is a Japanese condiment made from bean paste that embodies the essence of Japanese cooking. There are different types of miso - in this recipe the rich flavour of salmon is delicately combined with a sweet and savoury glaze made using white miso.

Ingredients

600 g fresh skinless, boneless salmon fillet
1 tsp white miso paste

Asia
Japan
Fish course
Burger
Pescatarian

Method

In a small bowl, mix together the ingredients for the glaze and set aside.
Place 350g of the salmon in a food processor with 1 tsp of the miso and whiz to a fine paste. Finely chop the remaining salmon. Chill separately in the refrigerator for 20 minutes.
Heat 1 tbsp of the vegetable oil in a small pan, add the shallot and ginger and cook until soften