3
PREP TIME
15 min
TOTAL TIME
25 min
Serves
4
(Photo: Carmen Cheung)
Use the extra salmon fillet from last night's Baked Salmon and Rice Bowls with Togarashi for tonight's yummy salmon burgers.
1. Position rack in centre of oven, then preheat to broil. Line a baking sheet with foil.
2. Stir salmon with egg, 1/2 cup mayo, bread crumbs and 2 tbsp dill in a large bowl. With damp hands, form into four 3/4-in. thick patties and arrange on prepared sheet. Broil, flipping halfway, until golden brown, about 12 min.
3. Toss carrots with radish and green onions in a medium bowl. Stir in 2 tsp vinegar, salt and sugar.
4. Stir Dijon with remaining 1/4 cup mayo, 1 tbsp dill and 1 tsp vinegar in a small bowl.
5. Spread mayo mixture onto bottom buns. Top each with 1 salmon burger, carrot mixture and a top bun.
This is a two-for-one recipe! Use the Salmon from our Baked Salmon and Rice Bowls with Togarashi to make these burgers.
To toast buns, place halves on a baking sheet, cut-side up, and bake at 350F until they’re crisp and lightly golden, 3 to 5 min.
