Wasabi Salmon Burgers with Edamame-Cilantro Pesto

Wasabi Salmon Burgers with Edamame-Cilantro Pesto Recipe
Photo: Jeff Kauck; Styling: Melanie J. Clarke
For a little extra calcium in your diet, remove only the skin and leave the bones in the sockeye salmon. Tofu binds the ingredients. Panko (Japanese breadcrumbs) yields a crisp crust on these juicy burgers.


4 servings (serving size: 1 burger)

Recipe from

Cooking Light

Nutritional Information

Calories 345
Caloriesfromfat 32 %
Fat 12.2 g
Satfat 1.9 g
Monofat 3.7 g
Polyfat 3.1 g
Protein 22.9 g
Carbohydrate 35.4 g
Fiber 3.3 g
Cholesterol 32 mg
Iron 3.1 mg
Sodium 844 mg
Calcium 250 mg


1/2 cup soft tofu (about 4 ounces)
1 (7-ounce) can red sockeye salmon, drained, skin and bones discarded
1 (6-ounce) can skinless, boneless pink salmon in water, drained
1/4 cup chopped fresh chives
2 teaspoons Dijon mustard
1/2 teaspoon wasabi paste
1/8 teaspoon freshly ground black pepper
1 large egg white
1/2 cup panko (Japanese breadcrumbs)
1 teaspoon canola oil
4 curly leaf lettuce leaves
4 hamburger buns with sesame seeds
4 (1/4-inch-thick) slices tomato
4 (1/4-inch-thick) slices sweet or red onion


Place tofu on several layers of heavy-duty paper towels. Cover with additional paper towels; let stand 5 minutes. Place tofu in a large bowl. Add salmon to bowl; mash with a fork to crumble. Add chives and next 4 ingredients (through egg white); mix well. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Place panko in a shallow dish; dredge patties in panko.

Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan; cook 3 minutes on each side or until golden brown. Place 1 lettuce leaf on each of the bottom halves of buns; top each serving with 1 tomato slice, 1 patty, and 1 onion slice. Spread 2 tablespoons Edamame-Cilantro Pesto over each serving; top with top halves of buns.

Dana Jacobi,

Cooking Light

March 2007
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