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Wasabi Salmon Burgers with Edamame-Cilantro Pesto

Photo: Jeff Kauck; Styling: Melanie J. Clarke
Yield 4 servings (serving size: 1 burger)
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.


  • 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
  • 1/2 cup Edamame-Cilantro Pesto

Nutrition 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

How to Make It

  1. 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.

  2. 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.