- Burgers:
- 1 (1 1/2-pound) salmon fillet (preferably Alaskan wild)
- 1 tablespoon Dijon mustard
- 1 tablespoon finely grated, peeled fresh ginger root
- 1/4 cup finely chopped scallions
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Wasabi Mayonnaise:
- 1/4 cup mayonnaise
- 1/2 teaspoon wasabi paste, or to taste
- 1 teaspoon finely grated, peeled fresh ginger root
- 1 large baguette
- 2 tablespoons vegetable oil
- 1 small Kirby cucumber, sliced
- Pickled ginger
- 1 cup micro greens or radish sprouts
- Make the burgers: Discard any bones in salmon; cut into 1-inch pieces. Place about a quarter of the salmon, along with the mustard and ginger, in a food processor fitted with a metal blade; finely chop (it will be nearly pureed). Scrape into a medium bowl. Finely chop remaining salmon into about 3/8-inch pieces by hand. Add to bowl with salmon mixture along with scallions, salt, and pepper. Form into eight 3-inch patties. Arrange on a large plate; cover with plastic wrap. Refrigerate about 1 hour, or until well chilled and firm.
- Make the mayonnaise: In a small bowl, whisk together mayonnaise ingredients. Slice baguette lengthwise, then slice crosswise into 8 pieces. Pull soft bread from tops to hollow them out. Arrange, cut side up on a large baking sheet; toast in a 350 degree F oven until golden. Cover with a tea towel to keep warm.
- In a large nonstick skillet, heat the vegetable oil over medium heat until hot. Saute patties in batches, 3 to 4 minutes on each side, or until just cooked through. You can safely serve these burgers a little rare in the center. Transfer burgers to bread bottoms. Top with cucumber slices, pickled ginger, a dollop of mayonnaise, and micro greens. Finish with remaining bread tops.