What better way to serve salmon than on a roll with lots of fresh toppings?

Salmon burgers are super easy to make. The slight crunch on the outside of the burger makes it a fun and flavorful way to serve these burgers.

Salmon Burgers

Makes 4 burgers

1 pound of fresh salmon

Togarashi powder, to taste (found in the International section)

Panko-style bread crumbs

Salt and black pepper, to taste

½ cup of a neutral oil such as canola oil or sunflower oil

Fresh avocado slices, lettuce, aioli; optional garnish

Burger Rolls x 4

Chop the salmon in the food processor until medium-fine chop. Form the salmon into patties. Coat the outside of each burger with salt and black pepper, to taste. Next, panko each burger well. Fry each burger, 3 minutes on each side over medium high heat, not over-browning them too quickly. Sprinkle the togarashi powder on each cooked burger. Serve hot out of the skillet.

Wasabi Cucumbers

1 hothouse cucumber, thinly sliced

1 teaspoon of salt

½ teaspoon wasabi paste or wasabi powder

½ tablespoon sugar

2 tablespoons of rice wine vinegar

Mix your cucumbers in the salt. Set aside for 30 minutes covered in the refrigerator. Drain. Place the cukes into a bowl and mix them with the remaining ingredients. Store in the refrigerator overnight for best results.